Easy High-Protein Creamy Rotisserie Chicken & Broccoli Pasta

Introduction

A weeknight staple with serious lift:
This pasta comes from the kind of kitchen logic I love — smart shortcuts, bold texture contrasts, and a sauce that feels indulgent while staying anchored in wholesome protein. The finished plate is about balance: a satin, tang-bright sauce clinging to resilient pasta, pops of verdant broccoli, and tender ribbons of chicken that bring savory depth. I developed this version to deliver comfort without a long prep list, leaning on a few clever swaps that boost protein and keep the meal ready fast.
What you’ll notice first:
A gentle lemon lift that brightens the richness, and a savory backbone from aged cheese that ties everything together. The texture play is essential here — al dente pasta that holds sauce, broccoli with just enough snap to cut through creaminess, and soft chicken that soaks up flavors. Reading this post will give you both the how-to and the why: tips for timing, finishing, and small tweaks that let this become a do-again family favorite. I’ll also share make-ahead and storage notes so leftovers keep their charm.

Why You’ll Love This Recipe

Practical, nutritious, and forgiving.
This recipe ticks the most useful boxes for busy cooks: quick assemble time, pantry-friendly components, and flexible substitutions that don’t compromise texture. It’s built around a few principles I use in everyday cooking: layering flavor early with aromatics, creating a creamy sauce that relies on cultured dairy for tang rather than heavy cream, and using resilient starches that stand up to tossing. Because the core protein is pre-cooked and the sauce comes together off-heat, the whole process is low-stress and easy to time with side dishes or a last-minute salad.
Fitness-friendly and flavorful:
If you track protein, this dish delivers without feeling like a gym-meal. It’s a real, homey plate that manages to be both nourishing and utterly comforting. For anyone who loves a saucy pasta but worries about excess heaviness, the yogurt-and-cream-cheese base is a lighter path to the same luscious mouthfeel. Finally, the recipe is a great template: swap a grain-forward pasta, stir in extra greens, or add a quick squeeze of citrus at the end to shape the flavor profile to your preferences.

Flavor & Texture Profile

What to expect on the palate and why each element matters.
The sauce sings with a subtle tang from cultured dairy paired with nutty, savory notes from aged cheese. The lemon adds clarity and a bright counterpoint, cutting through richness so the dish never tastes flat. Texturally, the ideal bite includes a ribbon of al dente pasta, a forkful of tender chicken, and a bite of broccoli that still snaps — that contrast is what keeps each mouthful interesting.
Tips to preserve the right textures:

• Manage pasta doneness carefully — slightly firm to the tooth prevents a mushy finish after saucing.
• Steam broccoli quickly so it stays bright and crisp-tender rather than soft and lifeless.
• Blend cultured yogurt with softened cheese off the heat to create a silky emulsion; sudden high heat can curdle it.

In short, the harmony of cream and acid, plus intentional contrasts in bite, is what elevates this from simple comfort to a charismatic weeknight meal.

Gathering Ingredients

Ingredients — gather these before you start.
Having everything prepped and ready makes the quick-cooking steps feel calm and controlled. Below is a clear ingredient list so you can assemble a single mise en place and move through the recipe without pauses.

• 12 oz (340 g) high-protein or chickpea pasta
• 2 cups cooked rotisserie chicken, shredded
• 3 cups broccoli florets, bite-size
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup plain Greek yogurt
• 2 tbsp cream cheese, softened
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt to taste
• Freshly ground black pepper
• Optional: pinch of red pepper flakes
• Optional: chopped fresh parsley for garnish

Prep notes:
Trim the broccoli into uniform florets so they steam evenly; zest the lemon before juicing to keep the workflow smooth. Softening the cream cheese ahead of time — a quick 20–30 seconds in a microwave or leaving it at room temperature — makes it effortless to integrate with yogurt for a glossy sauce. Arrange the cooked chicken, broths, and dairy close by so you can finish the pan without hunting for jars or utensils.

Preparation Overview

Plan your timing for a stress-free finish.
This recipe moves fast, so think in overlapping tasks: start the pasta water while you cut broccoli and zest the lemon, then use the pasta cooking time to steam and warm the protein. Multitasking here is about gentle coordination rather than racing — a relaxed cook who stages components wins every time.
Key technique points to set up before you begin:

• Reserve a small amount of the starchy pasta water to loosen the sauce later; it’s a classic emulsifier that keeps the sauce glossy.
• Soften the cream cheese ahead of time so it blends without lumps with yogurt.
• Use a wide skillet for even heating and easy tossing; it keeps ingredients from crowding and steaming unevenly.

A little mise en place — garlic minced, dairy measured, cheese grated, broth within reach — turns the final toss into a calm, confident motion. Think of the process as building layers: aromatics first, then bright-tender greens, followed by warmed protein, then a gentle, low-heat integration of the dairy to avoid curdling and preserve the sauce’s silky texture.

Cooking / Assembly Process

Step-by-step cooking instructions.
This section contains the explicit, structured steps to complete the recipe. Read through once, then follow in sequence for the smoothest execution.

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; reserve pasta cooking water, then drain the pasta.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant — avoid browning to keep flavor bright.
3. Add broccoli florets and a splash of chicken broth to the skillet, cover, and steam until bright green and just tender.
4. Stir in shredded rotisserie chicken to warm through, then add the remaining chicken broth and lemon zest to uplift the pan.
5. Whisk Greek yogurt and softened cream cheese together until smooth; add a few tablespoons of reserved pasta water if you need to thin the mixture.
6. Combine the cooked pasta with the chicken and broccoli in the skillet, pour the yogurt-cream cheese mixture over, and toss gently until evenly coated. Add reserved pasta water a splash at a time until you reach a creamy consistency.
7. Stir in grated Parmesan, lemon juice, salt, and black pepper; finish with a quick warm-through on low heat to slightly thicken the sauce, then remove from heat.

These sequential steps ensure that the pasta, vegetables, and protein are all at their ideal doneness and that the yogurt-based sauce is integrated gently to avoid separation. Keep the heat moderate and avoid rapid boiling once the cultured dairy is added; patience at the end yields a smooth, glossy finish rather than a broken sauce.

Serving Suggestions

How to finish and present this pasta for the table.
This dish works beautifully straight from the pan; serve it in warmed bowls and let small garnishes lift the final flavor. A scattering of chopped fresh parsley brightens the color and adds herbal lift, while an extra dusting of aged Parmesan deepens umami. For those who want a little heat, a pinch of red pepper flakes across the top creates contrast and plays well against the lemon tang.
Accompaniments I recommend:

• A crisp green salad with a simple vinaigrette to cut richness.
• Lemon wedges at the table for diners who prefer an extra citrus finish.
• Crusty whole-grain or sourdough bread to sop up the sauce, if desired.

If you’re plating for company, warm plates briefly to keep the pasta glossy and inviting. Serve family-style for casual weeknights so each person can add their preferred amount of cheese or pepper flakes — this dish genuinely adapts well at the table, transforming with a small flourish from a weekday meal into something guests will request again.

Storage & Make-Ahead Tips

Make-ahead strategies and how to keep leftovers tasting great.
This pasta holds up well when cooled quickly and refrigerated in an airtight container. To preserve texture, keep dressing and garnishes separate if you plan to reheat — for example, hold back extra cheese or fresh herbs until serving. When reheating, do so gently to prevent the yogurt-based sauce from separating: low heat on the stovetop with a splash of water or broth will re-emulsify the sauce more reliably than a microwave blast.
Freezing and reheating guidance:
If you need to freeze, consider portioning the pasta without fresh parsley and using a freezer-safe container; thaw overnight in the refrigerator before reheating. Avoid freezing if you want the creamiest texture possible, since cultured dairy can change texture after freezing and thawing. For make-ahead convenience, prepare the cooked components and assemble at the last minute: keep the chicken and steamed broccoli chilled, and whisk together the yogurt-cream mixture just before combining with hot pasta so the sauce stays glossy and smooth.
These small moves — gentle reheating, holding delicate garnishes, and staging assembly — keep this quick dinner tasting fresh even when you make it ahead.

Frequently Asked Questions

Can I swap the pasta for a different shape or grain?
Yes. Use shapes that hold sauce — twists, shells, or short tubes are ideal. Heavier whole-grain pastas work well too; just account for slightly different cook times.
Is there a dairy-free way to get a creamy texture?
For a dairy-free version, consider a blended cashew cream or a silken tofu-based sauce with a touch of nutritional yeast for umami. These options will alter the flavor profile but can approximate the creamy mouthfeel.
Can I use fresh chicken instead of rotisserie?
Absolutely — cooked shredded or diced chicken works. If you start from raw, cook it in the skillet first, then proceed with the other steps, adjusting timing so nothing overcooks.
How do I prevent the yogurt from curdling?
Temper the yogurt mixture by bringing it to near-pan temperature with a few tablespoons of hot liquid and whisking vigorously before adding to the skillet. Keep the heat low once the cultured dairy is introduced.
Last note:
These FAQs cover common adaptations and troubleshooting. If you have a specific dietary need or want more pairing ideas, ask and I’ll offer tailored suggestions to make this dish suit your kitchen and taste.