Save to Pinterest My neighbor knocked on my door one Tuesday with half a rotisserie chicken and a confession: she'd bought two by mistake and hated waste. I had broccoli wilting in the crisper and leftover Greek yogurt from breakfast parfaits. Twenty minutes later, we were twirling forks through creamy, garlicky pasta that tasted like I'd planned it all week. That accidental supper became my weeknight anchor—proof that the best meals don't need a plan, just a willingness to toss things together and trust the process.
I made this for my brother the night before his marathon, doubling the chicken and skipping the pepper flakes because he's oddly sensitive to spice. He ate two bowls standing at the counter, then texted me at mile eighteen the next morning: "Still running on that pasta." It became his pre-race ritual, and now I can't make it without picturing him carb-loading in my kitchen, too nervous to sit down.
Ingredients
- 12 ounces whole-wheat penne or fusilli pasta: The nubby texture grabs onto sauce better than smooth noodles, and the extra fiber keeps you full longer without that sluggish feeling.
- 3 cups broccoli florets: Frozen works as well as fresh and saves you from trimming stems; either way, they turn tender-sweet when they hit the boiling water.
- 2 cups shredded rotisserie chicken: Mix white and dark meat for flavor and moisture—the dark meat keeps everything juicy even after reheating.
- ½ cup low-fat Greek yogurt: This is your secret weapon for creaminess; it thickens the sauce and adds tangy depth that sour cream can't match.
- ¼ cup low-fat cottage cheese: Blended in, it makes the sauce impossibly silky and sneaks in extra protein without anyone noticing.
- ¼ cup grated Parmesan cheese, plus extra for garnishing: Use the real stuff, not the shelf-stable kind; it melts into the sauce and adds that salty, nutty punch.
- 2 tablespoons olive oil: Just enough to bloom the garlic and coat the pasta without making the dish greasy.
- 2 cloves garlic, minced: Mince them fine so they dissolve into the sauce; big chunks can turn bitter if they catch on the pot.
- 1 tablespoon fresh lemon juice: Brightens the whole dish and cuts through the richness of the cheese and yogurt.
- 1 teaspoon lemon zest: The zest carries floral oils that juice alone can't deliver; don't skip it.
- ¼ teaspoon red pepper flakes: Optional, but a pinch wakes up the sauce and balances the creamy, tangy notes.
- Salt and freshly ground black pepper: Season at the end so you can taste and adjust after the Parmesan goes in.
- 2 tablespoons chopped fresh parsley: Adds a pop of color and a fresh, grassy note that makes the dish feel complete.
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, toss in the broccoli so both finish cooking at the same time, then drain and save half a cup of the 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 if you're using them. Stir constantly for about thirty seconds until the garlic smells nutty and golden, not brown.
- 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, cooked pasta, and broccoli to the pot and toss gently to coat every piece. If the sauce feels tight, loosen it with another splash of pasta water until it clings without clumping.
- Finish and season:
- Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper. The Parmesan is salty, so go easy at first.
- Serve warm:
- Divide the pasta among bowls, sprinkle with extra Parmesan and a pinch of parsley, and serve immediately while the sauce is still silky.
Save to Pinterest The first time I reheated leftovers, I added a splash of water to the bowl before microwaving and watched the sauce come back to life, glossy and smooth as if I'd just made it. My husband walked in, saw me eating cold broccoli straight from the container while the pasta reheated, and said, "You really love this stuff, don't you?" I realized I'd made it three times that week and hadn't gotten bored once.
Storing and Reheating
This pasta keeps beautifully in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a tablespoon or two of water or milk to the bowl and stir it in before microwaving in thirty-second bursts, stirring between each round. On the stovetop, warm it gently over low heat with a splash of water, stirring often so the yogurt doesn't break.
Swaps and Substitutions
If you don't have rotisserie chicken, leftover grilled chicken, turkey, or even canned tuna works in a pinch. Swap the broccoli for cauliflower florets, asparagus tips, or frozen peas—anything that cooks quickly and holds its shape. For a dairy-free version, replace the Greek yogurt and cottage cheese with blended silken tofu and nutritional yeast, though the tang won't be quite the same.
Making It Your Own
Once you've made this a few times, it becomes a template you can riff on without thinking. Stir in sun-dried tomatoes and basil for an Italian spin, or add a spoonful of pesto and skip the lemon. Sometimes I toss in baby spinach at the end and let it wilt into the sauce, or sprinkle toasted pine nuts on top for crunch.
- For extra protein, stir in a scoop of unflavored collagen peptides or top each bowl with toasted hemp seeds.
- If you like heat, double the red pepper flakes or add a drizzle of hot honey before serving.
- Make it a meal prep win by portioning it into glass containers with lids and reheating one at a time all week.
Save to Pinterest This is the kind of dinner that makes you feel capable on nights when you're tired and tempted to order in. It's fast, it's nourishing, and it tastes like you cared—because you did, even if it only took twenty minutes.
Questions & Answers
- → Can I use fresh chicken instead of rotisserie?
Absolutely. You can use 2 cups of cooked, shredded chicken breast or thighs from any source. Grill, bake, or poach about 1 pound of raw chicken first, then shred and add it to the pasta during step 4.
- → Is the Greek yogurt sauce safe to heat?
Yes, when handled properly. Keep the heat at medium-low and stir constantly while incorporating the yogurt. Adding pasta water gradually helps stabilize the sauce and prevents curdling. Never let it come to a rolling boil.
- → Can I make this gluten-free?
Certainly. Substitute the whole-wheat penne with your favorite gluten-free pasta shape. Brown rice or chickpea pasta work particularly well with this sauce. Keep in mind that cooking times may vary slightly.
- → How do I store and reheat leftovers?
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. The pasta will absorb more liquid as it sits.
- → Can I frozen this dish?
Freezing is possible but not ideal. The yogurt-based sauce may separate slightly upon thawing. If freezing, portion into freezer-safe containers and thaw overnight in the refrigerator. Reheat slowly while stirring to recombine the sauce.
- → What vegetables work well as substitutions?
Besides broccoli, try cauliflower florets, green peas, asparagus pieces, or spinach. Add delicate vegetables like spinach at the end just to wilt, while hearty vegetables like cauliflower should cook with the pasta.