Pin It The first time I made this pasta, I was standing in my kitchen at 7 PM on a Tuesday, absolutely starving and staring at a rotisserie chicken I'd picked up on impulse. I dumped whatever was in my fridge into a pot and somehow ended up with this creamy, bright, incredibly satisfying bowl of food that I've now made roughly fifty times since.
Last month my sister came over for dinner and watched me make this, genuinely shocked that the creamy sauce came from yogurt and cottage cheese instead of heavy cream. She texted me the next day saying she'd already made it twice and her kids, who normally claim to hate broccoli, had cleaned their plates without complaint.
Ingredients
- 12 ounces whole-wheat penne or fusilli pasta: The nutty flavor of whole wheat pasta holds up beautifully against the tangy sauce and adds extra fiber that keeps you full for hours
- 3 cups broccoli florets: Fresh broccoli gives you those tender-crisp bright green bits, but frozen works perfectly fine if that is what you have on hand
- 2 cups shredded rotisserie chicken: Using a store-bought rotisserie chicken is the ultimate hack here, just shred it with your hands, mixing white and dark meat for the best flavor
- ½ cup low-fat Greek yogurt: This is the secret weapon that makes the sauce creamy and tangy without all the heavy cream calories
- ¼ cup low-fat cottage cheese: Blended into the sauce, cottage cheese adds protein and an unbelievably silky texture that no one will detect
- ¼ cup grated Parmesan cheese: Save some extra for garnish because that salty, nutty finish on top makes everything taste restaurant-quality
- 2 tablespoons olive oil: A good quality olive oil makes a difference here since you will really taste it in the finished dish
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff just does not give you that same fragrant punch
- 1 tablespoon fresh lemon juice: Bright acidity cuts through the creamy elements and makes every bite feel light and fresh
- 1 teaspoon lemon zest: The zest contains all those aromatic citrus oils that wake up the entire dish
- ¼ teaspoon red pepper flakes: Totally optional, but I love the subtle warmth that lingers in the background
- Salt and freshly ground black pepper: Taste as you go, especially since the Parmesan and rotisserie chicken already bring salt to the party
- 2 tablespoons chopped fresh parsley: Fresh herbs make everything look and taste more vibrant, even on a random Tuesday
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil, then add your whole-wheat pasta and set a timer for 7 minutes
- Add the broccoli at the right moment:
- When the timer hits 5 minutes, toss in your broccoli florets so they cook alongside the pasta for the last 2 minutes, then drain everything but remember to reserve that half cup of pasta water
- Build your flavor foundation:
- In the same pot over medium heat, warm the olive oil and add your minced garlic with red pepper flakes if you are using them, sautéing for just 30 seconds until your kitchen smells incredible
- Create the creamy sauce:
- Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest, gradually adding splashes of that reserved pasta water until everything transforms into a smooth, velvety sauce
- Bring it all together:
- Add your shredded rotisserie chicken, cooked pasta, and broccoli to the pot, gently tossing until everything gets coated in that gorgeous sauce, adding another splash of pasta water if it needs help loosening up
- Finish with the good stuff:
- Stir in the grated Parmesan and fresh parsley, season with salt and pepper to taste, then serve immediately with extra Parmesan on top because you deserve it
Pin It This recipe became my go-to during a particularly hectic month when I was working late nights and needed something substantial but quick. I made it for my roommate who was recovering from surgery, and she kept asking for it even after she was fully recovered.
Making It Your Own
I have swapped in cauliflower florets when broccoli felt boring, and green peas work surprisingly well too. Sometimes I add a handful of spinach right at the end just to wilt it into the pasta for extra greens.
Storage & Meal Prep
This pasta keeps beautifully in the refrigerator for up to three days, though the sauce does thicken up quite a bit when chilled. I always add a splash of water when reheating, either on the stove or in the microwave, to bring back that creamy consistency.
Serving Ideas
A simple green salad with a vinaigrette cuts through the creaminess perfectly, and sometimes I serve roasted asparagus on the side. If you are feeling fancy, a slice of crusty garlic bread never hurt anyone.
- Top with toasted pine nuts or chopped walnuts for crunch
- Add a dollop of pesto on top for a flavor explosion
- Pair with a crisp white wine like Pinot Grigio
Pin It I hope this becomes one of those recipes you turn to when you need something nourishing but do not want to spend hours in the kitchen. Sometimes the simplest meals are the ones that stick with us the longest.
Recipe FAQs
- → Can I use different types of pasta or vegetables?
Absolutely! While whole-wheat penne is suggested for its texture and nutritional benefits, fusilli, rotini, or even spaghetti can work. For vegetables, try cauliflower florets, green peas, or spinach for delicious variations.
- → What's the best way to reheat leftovers?
Leftovers store well in the refrigerator for up to 3 days. When reheating, add a small splash of water or chicken broth to the pan or microwave to help revive the sauce and prevent the pasta from drying out.
- → How can I adjust the sauce consistency?
If your sauce is too thick, gradually add more of the reserved pasta water, a tablespoon at a time, until it reaches your desired creaminess. If it's too thin, you can gently simmer it for a few extra minutes to allow it to reduce slightly, or add a touch more Parmesan.
- → Can I make this dish spicier?
Yes, for a spicier kick, you can increase the amount of red pepper flakes when sautéing the garlic. You could also add a dash of hot sauce to the finished dish or incorporate some finely diced jalapeño during the sautéing step.
- → Are there other ways to boost the protein content?
Beyond the high-protein chicken and Greek yogurt, you can stir in a scoop of unflavored collagen peptides into the sauce, or top individual servings with toasted hemp seeds, a sprinkle of nutritional yeast, or even some extra grilled chicken breast.