High Protein Chicken Broccoli Pasta (Printable)

Juicy chicken and broccoli in creamy Greek yogurt sauce over whole-wheat pasta. High protein, ready in 22 minutes.

# What You Need:

→ Pasta & Vegetables

01 - 12 ounces whole-wheat penne or fusilli pasta
02 - 3 cups fresh or frozen broccoli florets

→ Protein

03 - 2 cups shredded rotisserie chicken, mixed white and dark meat

→ Sauce

04 - ½ cup low-fat Greek yogurt
05 - ¼ cup low-fat cottage cheese
06 - ¼ cup grated Parmesan cheese, plus extra for garnish
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - ¼ teaspoon red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh chopped parsley
14 - Extra grated Parmesan cheese, optional

# How-To:

01 - Bring a large pot of salted water to a boil. Add whole-wheat pasta and cook for 7 minutes. At the 5-minute mark, add broccoli florets so both finish cooking simultaneously. Drain through a colander, reserving ½ cup of pasta water.
02 - Return the same pot to medium heat and warm olive oil. Add minced garlic and red pepper flakes if using. Sauté for 30 seconds until fragrant, stirring constantly.
03 - Reduce heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually add reserved pasta water in small additions while stirring until the sauce achieves a smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss all ingredients to coat evenly with sauce. If sauce appears too thick, add additional pasta water as needed.
05 - Stir in grated Parmesan and fresh chopped parsley. Season with salt and black pepper according to taste preference.
06 - Divide pasta among serving bowls. Top with extra Parmesan and fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers serious protein without feeling heavy or relying on cream-based sauces that coat your tongue.
  • You can have this bubbling in bowls before most takeout apps even confirm your order.
  • The Greek yogurt trick makes you feel like a genius because it tastes indulgent but keeps things surprisingly light.
  • Leftovers actually get better overnight as the flavors meld into something even more cohesive.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that clings instead of clumps because the starch acts like edible glue.
  • Add the yogurt off high heat or it will curdle and turn grainy, low and slow keeps it creamy and smooth.
  • Taste before you add extra salt, rotisserie chicken is often well-seasoned and the Parmesan brings plenty of its own.
03 -
  • Use a mix of white and dark rotisserie chicken meat for the juiciest, most flavorful bites instead of dry breast alone.
  • Zest the lemon directly over the pot so those fragrant oils fall right into the sauce instead of onto your cutting board.
  • Toss the pasta with tongs instead of a spoon, it coats everything more evenly and keeps the broccoli from breaking apart.
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