High-Protein Rotisserie Chicken & Broccoli Pasta

Introduction — Why this pasta belongs in your weekly rotation

A pro food-blogger's take:
This recipe hits a rare sweet spot: it balances speed, satisfying texture, and real protein density without feeling like a burden.
As someone who develops recipes to move from test kitchen to weeknight table, I love dishes that deliver layered flavors with minimal hands-on time. Here the savory richness of aged cheese and the bright lift of lemon create a sauce that’s creamy without heaviness. The broccoli provides a counterpoint of snap and verdant bitterness while shredded rotisserie chicken brings effortless, ready-to-eat protein.
What I aim for when I write a recipe like this is clarity in technique and letting ingredient contrasts shine:

• A silky sauce that clings to each pasta strand
• Vegetables that are quickly blanched to retain color and bite
• Protein warmed through so it integrates without drying out

Read on for how I assemble the components, what visual and textural cues to use during cooking, and sensible variations to make the dish your own.

Gathering Ingredients — choose quality for the best results

Selecting ingredients like a pro:
When you shop for this pasta, prioritize freshness and texture because the sauce itself is intentionally simple — it leans on the quality of each component. Pick a pasta with a slightly rough surface to help the sauce adhere. Choose broccoli heads with tight, deep-green florets and firm stems; they should snap cleanly when bent. Aromatics like garlic should be plump and smooth, not shriveled. For the dairy, full-flavored aged Parmesan (or Parmigiano-Reggiano) elevates the savory backbone; grate it fresh for the best melt and mouthfeel. Greek yogurt gives the sauce tang and body, so choose a brand with a dense, creamy texture rather than thin, drinkable varieties.
For the protein, rotisserie chicken brings convenience and roasted flavor — pick one that looks moist and not dry; its skin can be used for another purpose if you’re saving calories. Finish with a bright lemon and fresh parsley for aromatic lift, and keep olive oil handy to bloom the garlic.
When assembling your mise en place, organize everything so that the pasta water and blanching happen simultaneously with the sauce development — that timing is what turns a fast weeknight dinner into a cohesive, restaurant-level plate.

Ingredients (structured list)

Full ingredient list:

• 320 g (about 12 oz) pasta (chickpea, whole-wheat, or your choice)
• 2 cups shredded rotisserie chicken
• 300 g broccoli florets (about 3 cups)
• 1 cup low-fat Greek yogurt (or ½ cup cream for richer sauce)
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• Zest and juice of 1 lemon
• ½ cup frozen peas (optional)
• Salt to taste
• Freshly ground black pepper to taste
• Pinch red pepper flakes (optional)
• 2 tbsp chopped fresh parsley for garnish

Pro notes on ingredients:
Use the pasta shape you most enjoy; short tubular shapes or twirls hold onto the sauce better. If you choose a legume-based pasta, expect slightly different cooking behavior and a heartier bite. The yogurt is the low-fat shortcut to creaminess — if you prefer a silkier mouthfeel, swap half the yogurt for a splash of cream, but maintain balance with the lemon to keep the sauce from tasting flat. Freshly grated Parmesan melts more smoothly and contributes an umami lift that pre-grated powders cannot match. Frozen peas are optional but add a pop of sweetness and extra protein; toss them in during the blanch so they remain bright and tender.

Cooking Process — visual cues and what to watch for

Mid-cook instincts that separate good from great:
Rather than relying only on exact timings, train your senses on how each component should look and feel at the moment you combine them. When you blanch the broccoli, aim for vivid green florets with a slight bite; they should not be limp or waterlogged. As you heat the oil and gently cook the minced garlic, watch closely — garlic should become fragrant and translucent at the edges but must not brown, which introduces bitterness.
When the shredded chicken warms in the skillet, it should go from cool and separate strands to a cohesive, glossy mass without drying out — a gentle toss and a brief contact with the pan is all it needs to integrate with the aromatics. As you add the dairy component, target a creamy coating that clings to the pasta without separating. If the sauce looks tight and grainy, that’s the sign to add a little reserved pasta water: the starch in the water heals texture and encourages a glossy emulsion.
Watch for these visual textures:

• Sauce sheen: a light glisten means properly emulsified dairy and starch
• Pasta surface: still slightly matte but slicked with sauce — not swimming in liquid
• Broccoli color: vibrant, slightly softened, not pale or mushy

Use a wide sauté pan to toss everything evenly; the action of tossing helps the sauce cling while finishing heat gently warms the chicken through without breaking down the yogurt.

Flavor and Texture Profile — why it works

A balanced profile built from contrast:
The charm of this pasta lies in the tension between creamy richness and bright acidity. The dairy component contributes silk and body while the lemon zest and juice lift the overall flavor and prevent the dish from feeling one-note. Parmesan brings savory umami and a slightly granular texture when freshly grated; that interplay of smooth yogurt and slightly granular cheese creates a satisfying mouthfeel.
Texture-wise, you get three distinct pleasures in each bite:

• The pasta — tender but with a discernible chew
• The broccoli and peas — offering crispness and freshness
• The chicken — fibrous warmth that absorbs flavors

The optional red pepper flakes add a faint warmth that contrasts the citrus and dairy. Olive oil functions here as a flavor carrier: it amplifies aromatics and rounds edges, so use a good extra-virgin for the best aromatic top notes. The final chopped parsley is not mere decoration — it introduces an herbaceous pop that reconnects the palate to freshness after each creamy bite. These contrasts are why the dish feels substantial yet lively.

Serving, Pairings, and Presentation tips

Presentation that feels effortless but refined:
Because the sauce is simple and glossy, aim for a relaxed, rustic presentation: pile the pasta into bowls or shallow plates, sprinkle a little extra grated Parmesan, and finish with chopped parsley and a few turns of freshly ground black pepper. If you desire brightness, a tiny scatter of lemon zest on top immediately reads as fresh and intentional.
Pair this pasta with sides that either mirror its freshness or offer textural contrast. A crisp green salad with a vinegary dressing or a fennel-citrus salad will accentuate the lemon notes and cut richness. For heartier pairings, a crusty bread rubbed with garlic and olive oil complements the bowl and lets you scoop any remaining sauce.
Beverage pairings:

• A zippy Sauvignon Blanc or an unoaked Chardonnay brings citrus and herbaceous notes
• For red-wine lovers, a light Pinot Noir with bright acidity won’t overpower the dairy

Serve immediately while the sauce is still glossy and warm; letting it sit too long will thicken the yogurt-based sauce, but a quick splash of warm water and gentle toss will revive it if needed.

Variations & Protein Boosts — make it yours

Adaptations without losing the soul of the dish:
This recipe is a great canvas for dietary preferences and pantry flexibility. Swap the pasta for legume-based varieties to increase plant protein; expect a slightly firmer texture and adjust the liquid so the sauce clings well. If you want to increase the meat protein beyond rotisserie chicken, consider adding white beans or a handful of toasted pine nuts for a contrasting crunch and extra protein density. For a dairy-rich variant, fold in a soft cheese like ricotta or mascarpone at the end for a lusher mouthfeel.
Seafood twist: replace or combine the shredded chicken with flaked, cooked salmon or shrimp warmed briefly in the skillet — they pair well with lemon and yogurt but keep cooking time minimal to avoid toughness. Vegetarian swap: omit the rotisserie chicken and add more peas, cannellini beans, or tempeh crumbles to maintain structure and protein.
Spice and herb scaffolding:

• Add toasted chili flakes or a drizzle of chili oil for heat
• Stir in fresh basil or tarragon instead of parsley for a different aromatic profile

These changes maintain the dish’s intent — a balanced, protein-forward bowl — while letting you tailor it to what’s in your fridge.

Storage & Make-Ahead — how to preserve texture and flavor

Storing and reheating without losing quality:
For short-term storage, cool the pasta quickly at room temperature and transfer to an airtight container. Refrigerate promptly to preserve the brightness of the lemon and the integrity of the yogurt-based sauce. When reheating, choose gentle methods: a brief pan warm-through with a splash of water or broth and a low flame will revive the sauce and keep the chicken tender. A microwave can be used for convenience, but do it in short bursts and stir between intervals to avoid uneven heating or breaking the sauce.
If you plan to meal-prep, keep the components separate — store cooked pasta and blanched broccoli apart from the sauced chicken mixture — and combine them at reheating. This approach preserves the vibrant color of the broccoli and prevents the pasta from becoming overly soft.
Freezing is possible for the chicken-sauce mixture, though texture may change slightly due to the yogurt; thaw gently and bring back together with fresh grated cheese and a brightening squeeze of lemon before serving. These small handling choices make a big difference in maintaining texture and freshness across meals.

FAQs — Frequently Asked Questions

Common questions answered with practical, professional advice:
Q: Can I use a different protein?
A: Yes. Rotisserie chicken is a convenience shortcut, but cooked flaked fish, shrimp, white beans, or tofu are all viable if warmed or prepared to integrate into the sauce without drying.
Q: Will the yogurt separate?
A: Yogurt can split if exposed to high heat. The key is to lower the pan once you add it and to warm it gently while using some starchy pasta water to smooth the texture; this keeps the sauce cohesive and glossy.
Q: How do I keep the broccoli vibrant?
A: Blanching it briefly in the pasta water and shocking or draining promptly preserves color and prevents overcooking. Toss it into the pan at the very end so it warms without losing snap.
Q: Any tips for gluten-free or legume pasta?
A: These pastas behave differently in cooking and absorption. Monitor doneness closely and rely on sauce adjustments — a touch more reserved water may be necessary to achieve the right coating.
Q: Can I make this creamier?
A: To increase richness, fold in a small amount of cream or a soft cheese at the finish, balancing with a squeeze of lemon so the dish remains lively.
If you have other questions about timing, swaps, or plating, I’ll happily walk you through specifics for your pantry and schedule.