Save The first time I made this pasta, I was trying to clean out my fridge after a busy week. A leftover rotisserie chicken, some broccoli that needed using, and a tub of Greek yogurt sitting on the shelf. I wasn't expecting much, but when that creamy sauce came together, my roommate actually stopped scrolling on her phone and asked what smelled so good.
Last Tuesday, my brother came over exhausted from work and I threw this together. He took three bites, put his fork down, and said, 'This tastes like something from a restaurant, but better.' Now he texts me every Tuesday asking if I'm making 'that pasta thing.' It's become our little weekly tradition.
Ingredients
- 12 ounces whole-wheat penne or fusilli pasta: The nutty flavor of whole-wheat pasta holds up beautifully against the creamy sauce, and the extra fiber keeps you satisfied for hours
- 3 cups broccoli florets: Fresh broccoli gives you crisp-tender texture, but frozen works perfectly fine if that's what you have on hand
- 2 cups shredded rotisserie chicken: Using a store-bought rotisserie chicken is your secret weapon for flavor and time-saving. Mix white and dark meat for the best taste and texture
- ½ cup low-fat Greek yogurt: This creates an incredibly silky sauce while adding protein. It won't curdle if you keep the heat low and stir constantly
- ¼ cup low-fat cottage cheese: The unexpected hero that adds richness without heavy cream. Blend it with the yogurt for an extra smooth sauce
- ¼ cup grated Parmesan cheese: Adds that salty, umami kick that ties everything together. Keep extra for sprinkling on top because, well, cheese
- 2 tablespoons olive oil: Your flavor foundation for sautéing the garlic
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here. The moment it hits the warm olive oil, your whole kitchen will smell amazing
- 1 tablespoon fresh lemon juice: Cuts through the richness and brightens every bite
- 1 teaspoon lemon zest: Concentrated citrus flavor that makes the dish taste fresh and vibrant
- ¼ teaspoon red pepper flakes: Optional, but I love the gentle warmth it provides. It makes every bite more interesting
- Salt and freshly ground black pepper: Taste as you go. The Parmesan adds saltiness, so don't overdo it early
- 2 tablespoons chopped fresh parsley: Adds color and a fresh, herbal finish that makes the dish look pulled-together
Instructions
- Get your pasta going:
- Bring a large pot of salted water to boil and cook your pasta for 7 minutes. At the 5-minute mark, toss in those broccoli florets so everything finishes together. Drain it all, but save ½ cup of that starchy pasta water—it's liquid gold for your sauce.
- Build your flavor base:
- In the same pot over medium heat, warm your olive oil and add minced garlic with red pepper flakes if you're using them. Sauté for just 30 seconds until fragrant, stirring constantly. You'll know it's ready when that incredible garlic aroma fills your kitchen.
- Create the creamy sauce:
- Lower the heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually add that reserved pasta water, a few tablespoons at a time, stirring until you have a smooth, velvety sauce. Don't rush this step—slow and steady keeps it creamy.
- Bring it all together:
- Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss until everything's coated in that gorgeous sauce. If it seems too thick, splash in a bit more pasta water until it's perfect.
- Finish with flair:
- Stir in grated Parmesan and chopped parsley, then season with salt and pepper to taste. Take a tiny taste—it should be creamy, tangy, and absolutely delicious.
- Serve it up:
- Divide the pasta among bowls and sprinkle with extra Parmesan and parsley. Bring it to the table immediately and watch everyone dig in.
Save This recipe saved me during my internship when I had zero energy but still wanted something that felt like a real meal. Now, whenever I make it, I'm transported back to my tiny apartment kitchen, eating straight from the pot while watching Netflix after a long day.
Making It Your Own
I've tried swapping broccoli for cauliflower, using green peas instead, even tossing in some spinach at the end. Each variation works beautifully, though broccoli remains my favorite because it holds up so well in the creamy sauce. Sometimes I add extra red pepper flakes when I want more heat.
Storage and Meal Prep
This pasta keeps beautifully in the refrigerator for up to three days. The sauce actually thickens overnight, which some people prefer. When reheating, add a splash of water and warm it gently over low heat, stirring occasionally. The flavors have time to meld and it often tastes even better the next day.
Pairing Ideas
A crisp green salad with a vinaigrette cuts through the richness perfectly. Sometimes I serve it with roasted asparagus on the side or some garlic bread for soaking up any extra sauce. For a complete meal, a glass of chilled white wine like Pinot Grigio balances the creamy elements beautifully.
- Double the recipe on Sunday and you'll have lunches for the whole week
- If you're meal prepping, store the sauce separately and combine when reheating
- A squeeze of fresh lemon right before serving perks everything back up
Save This pasta has become my go-to for busy weeknights, unexpected guests, and those nights when I want comfort food without the post-dinner slump. It's the kind of recipe that makes you feel like a kitchen magician.
Kitchen Q&A
- → What are some good substitutions for broccoli?
You can easily swap broccoli florets for cauliflower, green peas, or even spinach. Simply add them to the pasta water a few minutes before the pasta is done, or wilt spinach into the sauce.
- → Can I use a different type of pasta?
Absolutely. While penne or fusilli work well, feel free to use any medium-sized pasta shape like farfalle, orecchiette, or even rotini. Just ensure it's whole-wheat for extra fiber and protein.
- → How long will leftovers keep in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help revive the sauce and maintain its creamy texture.
- → How can I enhance the protein content even further?
To boost the protein, consider stirring in a scoop of unflavored collagen peptides directly into the sauce or topping each serving with toasted hemp seeds. You could also add a side of baked chicken breast.
- → Is there a way to make this dish spicier?
Yes, you can easily adjust the spice level. Increase the amount of red pepper flakes used in the sauce, or add a dash of hot sauce when serving. A pinch of cayenne pepper would also work.
- → Can I use fresh chicken instead of rotisserie chicken?
Certainly. Cook about 1.5-2 cups of diced chicken breast or thigh separately (e.g., pan-fried, baked, or boiled) until fully cooked before shredding or dicing and adding it to the pasta at the same step as the rotisserie chicken.