Description
A creamy, satisfying, high-protein pasta dish made with rotisserie chicken, broccoli, and a lighter Greek yogurt sauce. Perfect for weeknight dinners and meal prep.
Ingredients
12 ounces high-protein pasta
2 cups cooked rotisserie chicken breast, shredded (about 10 ounces)
3 cups fresh broccoli florets (about 8 ounces)
1 tablespoon olive oil
3 cloves garlic, minced
1 ½ cups low-sodium chicken broth
1 cup low-fat milk
¾ cup plain Greek yogurt
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil and cook 12 ounces high-protein pasta according to package directions. Add 3 cups broccoli florets during the last 2 minutes of cooking. Drain and reserve ½ cup pasta water.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds.
Pour in 1 ½ cups chicken broth and 1 cup low-fat milk. Bring to a gentle simmer.
Reduce heat and whisk in ¾ cup Greek yogurt and ½ cup Parmesan cheese until smooth. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Simmer 3–5 minutes.
Add 2 cups shredded rotisserie chicken, cooked pasta, and broccoli to the skillet. Toss to coat, adding reserved pasta water if needed. Stir in 1 tablespoon lemon juice. Serve warm.
Notes
Use freshly grated Parmesan for best texture.
Add extra milk or broth when reheating to maintain creaminess.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes