If you're looking for a delicious and nutritious dinner that comes together quickly, this high protein rotisserie chicken broccoli pasta is exactly what you need. Packed with lean protein from rotisserie chicken and fresh broccoli, this dish is both satisfying and wholesome.
You’ll love how easy it is to whip up this meal in just 35 minutes, making it ideal for busy weeknights when you want something hearty without spending hours in the kitchen. Plus, the creamy sauce and tender pasta make it a comforting crowd-pleaser.
Why You'll Love This Recipe
- Ready in just 35 minutes—perfect for quick weeknight dinners.
- High protein content from rotisserie chicken supports muscle repair and satiety.
- Incorporates fresh broccoli for added vitamins and fiber.
- Creamy, flavorful sauce that feels indulgent but is healthy.
- Uses pantry staples and rotisserie chicken for minimal prep.
Ingredients
Gather these simple ingredients for a balanced, protein-packed meal that comes together effortlessly.
- 12 ounces whole wheat penne pasta
- 2 cups cooked rotisserie chicken, shredded
- 3 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup low-fat Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
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Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 480 per serving
How to Make High Protein Rotisserie Chicken Broccoli Pasta (35-Minute Recipe)
- Bring a large pot of salted water to a boil and cook the whole wheat penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the broccoli florets to the skillet, stirring frequently. Cook for 5-7 minutes until the broccoli is bright green and tender-crisp.
- Pour in the chicken broth, then add the shredded rotisserie chicken, Italian seasoning, and crushed red pepper flakes. Stir to combine and warm through for 3-4 minutes.
- Reduce heat to low and stir in Greek yogurt and Parmesan cheese, mixing until the sauce is creamy and evenly coats the chicken and broccoli. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and gently toss everything together until well combined and heated through, about 2 minutes.
- Remove from heat and garnish with freshly chopped parsley before serving.
Tips for the Best Results
- Use whole wheat pasta for added fiber and nutrients.
- Make sure not to overcook the broccoli to retain its vibrant color and crunch.
- Stir the Greek yogurt in off the heat or on very low heat to prevent curdling.
- Shred the rotisserie chicken evenly for better texture and distribution.
- Add a squeeze of lemon juice for a fresh, bright finish if desired.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To keep the sauce creamy, reheat gently on the stove over low heat with a splash of chicken broth or water to loosen the sauce as needed.
You can also freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating and stir well to restore creaminess.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Feel free to swap whole wheat penne for your favorite pasta shape, such as rotini or bowtie, or even gluten-free options if needed.
Is it okay to use frozen broccoli?
Yes, frozen broccoli works well and saves prep time. Just thaw and drain excess water before adding to the skillet to avoid a watery sauce.
Can I make this recipe dairy-free?
To make it dairy-free, substitute Greek yogurt with a dairy-free yogurt alternative and use nutritional yeast instead of Parmesan cheese for a cheesy flavor.
How can I add more vegetables to this dish?
Try adding chopped bell peppers, cherry tomatoes, or spinach during the sauté step to boost the veggie content without affecting cooking time much.