Hey y'all! If you're searching for a tasty, nourishing dinner that comes together in a flash, this High Protein Rotisserie Chicken Broccoli Pasta is calling your name. Juicy rotisserie Chicken, vibrant broccoli, and tender pasta all get tossed together in a creamy, protein-packed sauce that's both comforting and fresh. This dish is perfect for busy weeknights, meal prep, or even casual gatherings with friends. Let’s get cooking!
Why You'll Love This
- Loaded with lean protein and fiber for a hearty, satisfying meal.
- Quick to prepare using store-bought rotisserie chicken for weeknight ease.
- Balanced flavors—creamy, savory, and just the right touch of zest!
- Easily customizable with your favorite add-ins or pasta shapes.
- Kid-friendly and loved by picky eaters and grown-ups alike!
Ingredients
- 8 oz (225g) whole wheat penne pasta (or pasta of choice)
- 2 cups rotisserie chicken, chopped or shredded
- 2 cups fresh broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup plain Greek yogurt (nonfat or 2%)
- ½ cup grated Parmesan cheese
- ½ cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Zest of 1 lemon
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
1. Cook the Pasta & Broccoli
- Bring a large pot of salted water to a boil. Add the pasta and cook for 5 minutes less than the package instructions.
- Add the broccoli florets to the boiling pasta water and cook together for the final 3–4 minutes, until the broccoli is bright green and just tender.
- Drain pasta and broccoli, reserving ½ cup of pasta water. Set aside.
2. Make the Creamy Protein Sauce
- In a large skillet over medium heat, add olive oil. Sauté garlic for 1 minute until fragrant, stirring constantly.
- Stir in the Greek yogurt, chicken broth, Italian seasoning, lemon zest, and optional red pepper flakes. Whisk until creamy and simmer 2–3 minutes.
- Reduce heat to low and whisk in Parmesan cheese. Season with salt and pepper.
3. Assemble the Pasta
- Add the cooked pasta, broccoli, and shredded chicken to the skillet with the sauce. Toss until everything is coated and heated through, about 2 minutes. If the sauce is too thick, stir in reserved pasta water, 1–2 tablespoons at a time, until creamy.
- Serve warm, topped with extra Parmesan and freshly chopped parsley.
Notes
- Don't overcook the broccoli—you want it bright and slightly crisp for the best texture.
- If you prefer a richer sauce, use whole milk Greek yogurt.
- Reserve a little pasta water; it helps loosen the sauce if needed.
Variations
- Spicy Kick: Add sautéed diced sun-dried tomatoes and a pinch more red pepper flakes.
- Veggie Packed: Toss in baby spinach or chopped bell peppers with the broccoli.
- Cheesy Delight: Stir in ½ cup shredded mozzarella with the Parmesan for gooier texture.
Required Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Measuring cups and spoons
- Colander
- Whisk
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a splash of chicken broth or water and microwave in 45-second bursts, stirring until hot. Freezing is not recommended as the sauce may separate when thawed.
Suggested Pairings / Serving Recommendations
- Pair with a crisp green salad with lemon vinaigrette.
- Serve with garlic bread or toasted whole wheat baguette slices for extra crunch.
- Add a glass of chilled white wine or sparkling water with citrus for a complete meal.
Pro Tips
- Shred or chop the rotisserie chicken into bite-sized pieces for even distribution.
- Add the pasta and broccoli directly to the sauce for maximum flavor absorption.
- Garnish with fresh herbs and a squeeze of lemon to brighten up the dish right before serving.
FAQ
Can I use a different type of pasta?
Absolutely! Any short-cut pasta like fusilli, rotini, or shells will work perfectly in this recipe.
How can I make this dairy-free?
Replace Greek yogurt with a dairy-free yogurt alternative and use nutritional yeast instead of Parmesan for a creamy, cheesy taste.
Can I prep this meal ahead?
Yes—assemble everything up to the sauce step, store separately, and combine just before serving for freshest results.
Ingredients
- 2 cups shredded rotisserie chicken (skinless)
- 8 oz whole wheat penne pasta
- 2 cups broccoli florets, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup low-fat milk
- ⅓ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook whole wheat penne pasta according to package instructions. Add broccoli florets to the boiling pasta water for the last 3 minutes of cooking. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
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3Add shredded rotisserie chicken to the skillet and cook, stirring, for 2-3 minutes until heated through.
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4Pour in low-fat milk and stir in grated parmesan cheese. Stir until the cheese has melted, creating a creamy sauce. Season with salt and black pepper to taste.
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5Add the drained pasta and broccoli to the skillet. Toss everything together until well coated and heated through.
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6Serve immediately, garnished with extra parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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