Save to Pinterest The sharp tang of lemon zest hit my fingers before I even started cooking, and I knew this pasta was going to be different. I was trying to feed four people on a Tuesday night with nothing but a rotisserie chicken from the supermarket and a head of broccoli that had been sitting in the crisper for three days. What came out of that pot was creamy, bright, and so much better than I had any right to expect. My youngest scraped her bowl clean and asked if we could have it again the next week.
I made this for my brother after his first marathon, and he ate two bowls standing at the counter still in his running gear. He said the lemon woke him up and the chicken felt like exactly what his legs needed. I watched him scrape the last bit of Parmesan off the bottom of the serving bowl, and I realized this dish had become my go-to for people who need real food, fast.
Ingredients
- Whole-wheat penne: The nutty flavor holds up to the creamy sauce, and the extra fiber keeps you full longer than white pasta ever could.
- Broccoli florets: Fresh or frozen both work beautifully, just toss them in during the last two minutes of boiling so they stay bright green and tender-crisp.
- Rotisserie chicken: This is your shortcut to deep, roasted flavor without turning on the oven, and mixing white and dark meat gives you the best texture.
- Greek yogurt: It creates a tangy, velvety base that clings to every piece of pasta, and the protein boost is a bonus you can actually taste.
- Cottage cheese: Blended into the sauce, it adds body and creaminess without anyone guessing it is there.
- Parmesan cheese: Freshly grated melts into the sauce and adds that salty, umami punch that makes you want another forkful.
- Olive oil: Just enough to bloom the garlic and coat the pot so nothing sticks.
- Garlic: Minced fine and sautéed until fragrant, it perfumes the whole kitchen and makes the sauce come alive.
- Lemon juice and zest: The zest is where the magic lives, bright and floral, while the juice cuts through the richness and keeps everything balanced.
- Red pepper flakes: Optional, but a small pinch adds warmth without real heat.
- Fresh parsley: Chopped and stirred in at the end, it adds color and a fresh, grassy note that lightens the whole dish.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, add the penne, and set a timer for seven minutes. At the five-minute mark, drop in the broccoli florets so they cook just until tender and bright, then drain everything and save half a cup of that starchy pasta water.
- Bloom the garlic:
- In the same pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes. Stir constantly for about thirty seconds until the garlic smells sweet and toasty, but pull it off the heat before it browns.
- Build the creamy sauce:
- Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest. Add the reserved pasta water a few tablespoons at a time, whisking gently until the sauce is smooth, glossy, and pourable.
- Toss everything together:
- Add the shredded chicken, drained pasta, and broccoli to the pot and toss gently with tongs or a wooden spoon until every piece is coated. If the sauce feels tight, splash in a little more pasta water and toss again.
- Finish and season:
- Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper. The sauce should cling to the pasta like a silky blanket.
- Serve immediately:
- Divide the pasta among four bowls, sprinkle each with extra Parmesan and a pinch of parsley, and bring them to the table while everything is still steaming.
Save to Pinterest I brought this to a potluck once, and my friend who lifts weights asked for the recipe before she even finished her first serving. She said it tasted like something her trainer would never let her eat, but the macros were better than her meal prep chicken and rice. Watching her go back for seconds made me realize this dish bridges the gap between healthy and crave-worthy better than anything else in my rotation.
Make-Ahead and Storage
This pasta reheats surprisingly well if you store it in an airtight container in the fridge for up to three days. When you are ready to eat, add a splash of water or chicken broth to the pan and warm it gently over medium-low heat, stirring until the sauce loosens and coats the pasta again. I do not recommend freezing it because the yogurt-based sauce can separate and turn watery when thawed, and the texture of the broccoli suffers too.
Swaps and Variations
If you do not have broccoli, cauliflower florets or frozen peas work beautifully and cook in the same amount of time. For a different spin, swap the rotisserie chicken for shredded turkey, canned tuna, or even white beans if you want to keep it vegetarian. You can also use regular penne or gluten-free pasta, just adjust the cooking time according to the package and remember to save that pasta water.
Serving Suggestions
I love serving this with a simple arugula salad dressed in olive oil and lemon, or a slice of crusty bread to soak up any extra sauce left in the bowl. A glass of chilled white wine or sparkling water with lemon feels right alongside it, especially on a warm evening when you want something satisfying but not heavy.
- Top each bowl with toasted pine nuts or hemp seeds for extra crunch and protein.
- Serve with a side of roasted cherry tomatoes for a pop of sweetness.
- Pair with garlic bread if you are feeding a crowd and want to stretch the meal.
Save to Pinterest This pasta has become my answer to the question of what to make when I want something nourishing, fast, and good enough to serve to people I actually like. It proves that high-protein meals do not have to taste like discipline.
Questions & Answers About This Recipe
- → Can I use fresh chicken instead of rotisserie?
Yes, you can cook and shred about 2 cups of fresh chicken breast or thigh meat. Season and grill, bake, or pan-cook the chicken before adding it to the pasta dish.
- → What vegetables can substitute for broccoli?
Cauliflower florets, green peas, asparagus pieces, or spinach all work beautifully. Add frozen peas during the last minute of cooking, or stir in spinach until wilted.
- → Will the Greek yogurt sauce curdle?
Keeping the heat at medium-low prevents curdling. Adding the pasta water gradually helps stabilize the sauce, creating a smooth, creamy texture without heavy cream.
- → Can I make this gluten-free?
Substitute the whole-wheat pasta with your favorite gluten-free penne or fusilli. Check that all other ingredients, particularly the rotisserie chicken, are certified gluten-free.
- → How long do leftovers last?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to revive the creamy sauce texture.
- → Can I freeze this dish?
Freezing is possible but may affect the sauce texture. The yogurt-based sauce can separate slightly when thawed. Reheat slowly while stirring to bring it back together.