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High Protein Rotisserie Chicken Broccoli Pasta

High Protein Rotisserie Chicken Broccoli Pasta

This High Protein Rotisserie Chicken Broccoli Pasta is your new weeknight savior, a complete meal packed with lean protein and wholesome vegetables, designed for maximum flavor and minimal fuss. It’s the perfect solution for busy individuals and families looking for a nutritious, satisfying, and incredibly easy dish that comes together in under an hour.
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Prep Time 30 minutes
Preparation Time: 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound whole wheat pasta (penne, rotini, or farfalle work well)
  • 2 cups cooked rotisserie chicken, shredded or diced
  • 2 cups broccoli florets, fresh or frozen
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried Italian seasoning
  • to taste Salt and freshly ground black pepper
  • 1 pinch red pepper flakes (optional, for a little heat)

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Small Bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
    1 pound whole wheat pasta (penne, rotini, or farfalle work well)
  2. If using fresh broccoli, blanch the florets by boiling them for 2-3 minutes until they are bright green and slightly tender-crisp. If using frozen broccoli, you can add it directly to the pan later or thaw it according to package instructions.
    2 cups broccoli florets, fresh or frozen
  3. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
    2 tablespoons olive oil, 1 large onion, finely chopped
  4. Stir in the minced garlic and dried Italian seasoning. Cook for another minute until the garlic is fragrant, being careful not to burn it. If using red pepper flakes, add them now.
    3 cloves garlic, minced, 1/2 teaspoon dried Italian seasoning, 1 pinch red pepper flakes (optional, for a little heat)
  5. Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
    1/2 cup low-sodium chicken broth
  6. Reduce the heat to low. In a small bowl, whisk together the plain Greek yogurt and grated Parmesan cheese until smooth. Gradually whisk this mixture into the skillet with the broth. Stir continuously until a smooth, creamy sauce forms. Do not boil the sauce once the yogurt is added, as it can curdle.
    1/2 cup plain Greek yogurt (full-fat or 2%), 1/4 cup grated Parmesan cheese, plus more for serving
  7. Add the shredded rotisserie chicken and the prepared broccoli florets to the skillet. Stir gently to coat everything with the sauce.
    2 cups cooked rotisserie chicken, shredded or diced, 2 cups broccoli florets, fresh or frozen
  8. Add the drained pasta to the skillet with the chicken and broccoli. Toss everything together until evenly combined and the pasta is well-coated with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
    1 pound whole wheat pasta (penne, rotini, or farfalle work well)
  9. Stir in the lemon juice. Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese, if desired.
    1 tablespoon lemon juice, to taste Salt and freshly ground black pepper, 1/4 cup grated Parmesan cheese, plus more for serving

Notes

Allow the pasta to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of liquid if needed. Can be frozen for 1-2 months, though texture may change slightly.