High Protein Rotisserie Chicken Broccoli Pasta

Bright broccoli florets and juicy rotisserie chicken swim in a silky Greek yogurt sauce, accented by garlic, lemon zest, and Parmesan. Whole-wheat penne turns this simple skillet dish into a satisfying, protein-rich meal that is ready in just 22 minutes.

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This recipe is designed for busy weeknights when you want something nutritious without spending hours in the kitchen. By using rotisserie chicken and cooking the broccoli right in the pasta water, you minimize cleanup and maximize efficiency.

Ingredients

• 12 ounces whole-wheat penne or fusilli pasta
• 3 cups broccoli florets (fresh or frozen)
• 2 cups shredded rotisserie chicken (white and dark meat mixed)
• ½ cup low-fat Greek yogurt
• ¼ cup low-fat cottage cheese
• ¼ cup grated Parmesan cheese, plus extra for garnishing
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Extra grated Parmesan (optional)

Instructions

Step 1

Bring a large pot of salted water to a boil. Add the whole-wheat pasta and cook for 7 minutes. At minute 5, add the broccoli florets so both finish cooking together. Drain, reserving ½ cup of pasta water.

Step 2

In the same pot over medium heat, warm the olive oil. Add minced garlic and red pepper flakes (if using); sauté for 30 seconds until fragrant, stirring constantly.

Step 3

Lower the heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually add reserved pasta water, a few tablespoons at a time, stirring until the sauce is smooth and creamy.

Step 4

Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce is too thick, add another splash of pasta water.

Step 5

Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.

Step 6

Divide pasta among bowls, sprinkle with extra Parmesan and parsley, and serve immediately.

Zusatztipps für die Zubereitung

To ensure a smooth sauce, make sure to use medium-low heat when stirring in the Greek yogurt and cottage cheese. Gradually adding the reserved pasta water is the secret to achieving that silky, creamy consistency without heavy cream.

Varianten und Anpassungen

You can easily swap the broccoli for cauliflower florets or green peas if preferred. For those looking to increase their protein intake even further, consider stirring in a scoop of unflavored collagen peptides or topping the dish with toasted hemp seeds.

Serviervorschläge

Serve this hearty pasta warm in shallow bowls. A final sprinkle of fresh parsley and a bit of extra grated Parmesan cheese adds the perfect finishing touch and a pop of color to the meal.

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This High Protein Rotisserie Chicken Broccoli Pasta is a testament to how simple ingredients can create a gourmet-feeling meal. Enjoy this balanced dish as part of your healthy lifestyle!

Frequently Asked Questions

→ Can I use fresh chicken instead of rotisserie?

Yes, you can substitute cooked chicken breasts or thighs. Simply cook, season, and shred about 2 cups of chicken before adding to the skillet. Rotisserie chicken saves time but fresh works equally well.

→ What pasta shapes work best?

Whole-wheat penne or fusilli are ideal because their ridges and curves catch the creamy sauce. Other short pasta like bowties, rigatoni, or macaroni also work nicely in this dish.

→ How do I store and reheat leftovers?

Store cooled pasta in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to revive the creamy sauce.

→ Can I make this dairy-free?

Substitute the Greek yogurt and cottage cheese with dairy-free alternatives like coconut yogurt or cashew cream. Use nutritional yeast or vegan Parmesan in place of regular Parmesan.

→ What vegetables can I swap for broccoli?

Cauliflower florets, green peas, asparagus pieces, or spinach all work beautifully. Add leafy greens like spinach at the end so they just wilt.