Save My neighbor dropped off her leftover rotisserie chicken one Thursday evening, and I stood at the counter staring at it, wondering what to do besides the usual salad. The broccoli in my crisper was starting to look sad, and I had exactly one box of whole-wheat penne left. I tossed everything into a pot with Greek yogurt instead of cream, squeezed in some lemon, and somehow ended up with the creamiest, brightest pasta I'd made in months. Now it's my go-to when I need dinner fast and don't want to sacrifice flavor or feel good about what I'm eating.
I made this for my brother after his evening gym session, and he devoured two bowls without saying a word. When he finally looked up, he asked if I'd used heavy cream because the sauce was that rich. I told him it was just yogurt and cottage cheese, and he didn't believe me until I showed him the empty containers. That's when I realized this dish had real magic, the kind that makes people happy without weighing them down.
Ingredients
- Whole-wheat penne or fusilli pasta: The nutty flavor stands up beautifully to the tangy sauce, and the extra fiber keeps you satisfied longer than regular pasta ever could.
- Broccoli florets: Fresh or frozen both work perfectly, just toss them in during the last couple minutes of boiling so they stay bright green and crisp-tender.
- Shredded rotisserie chicken: Using a mix of white and dark meat gives you deeper flavor and juiciness, plus it saves you from cooking and shredding your own chicken.
- Low-fat Greek yogurt: This is the secret to a creamy sauce without the guilt, it adds tang and body while sneaking in extra protein.
- Low-fat cottage cheese: Blended into the sauce, it makes everything silkier and boosts the protein even more without any noticeable graininess.
- Grated Parmesan cheese: A little goes a long way for that nutty, salty punch, and it helps bind the sauce to every piece of pasta.
- Olive oil: Just enough to bloom the garlic and give the sauce a smooth, glossy finish.
- Garlic, minced: Two cloves create a mellow, sweet base when you sauté them gently, never let them brown or the sauce will taste bitter.
- Fresh lemon juice and zest: The brightness cuts through the richness and makes the whole dish taste alive and vibrant.
- Red pepper flakes: Optional, but a tiny pinch adds warmth and complexity without making it spicy.
- Salt and freshly ground black pepper: Taste as you go, the Parmesan is salty so you might need less than you think.
- Fresh parsley: Chopped and stirred in at the end, it adds color and a fresh herbal note that ties everything together.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, add the pasta, and set a timer for 7 minutes. At the 5-minute mark, toss in the broccoli florets so both finish cooking at the same time, then drain and reserve 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 if you're using them. Stir constantly for about 30 seconds until the garlic smells sweet and fragrant, but pull it off the heat before it turns golden.
- Build the creamy sauce:
- Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually add the reserved pasta water a few tablespoons at a time, whisking gently until the sauce is smooth, creamy, and pourable.
- Toss everything together:
- Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot, then gently toss to coat every piece evenly. If the sauce feels too thick, splash in a bit more pasta water until it clings to the noodles without pooling.
- Season and finish:
- Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper. The sauce should be tangy, savory, and just rich enough to feel indulgent.
- Serve immediately:
- Divide the pasta among bowls, sprinkle with extra Parmesan and a pinch of parsley, and serve while it's still steaming hot. The flavors are brightest right out of the pot.
Save One rainy Sunday, I made a double batch of this pasta and packed it into containers for the week ahead. Every lunch felt like a small victory, something creamy and comforting that didn't leave me sluggish or reaching for coffee an hour later. My coworker asked if I'd ordered it from a restaurant, and I just smiled and said it took me twenty minutes in my own kitchen.
Storing and Reheating Leftovers
This pasta keeps beautifully in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or a spoonful of Greek yogurt to bring the sauce back to life, then warm it gently on the stove or in the microwave. The flavors actually deepen overnight, so leftovers often taste even better than the first serving.
Swaps and Substitutions
If you don't have broccoli, cauliflower florets or frozen peas work just as well and cook in the same amount of time. You can swap the rotisserie chicken for leftover turkey, grilled shrimp, or even canned tuna if that's what you have on hand. For a vegetarian version, skip the chicken and stir in white beans or chickpeas for plant-based protein that's just as satisfying.
Boosting the Protein Even More
If you're chasing an even higher protein count, stir in a scoop of unflavored collagen peptides while the sauce is still warm, it dissolves completely and adds about 10 grams per serving. You can also top each bowl with toasted hemp seeds or a handful of crumbled feta for extra texture and nutrition.
- Use a mix of white and dark rotisserie chicken meat for the juiciest, most flavorful bites.
- Taste the sauce before adding extra salt, the Parmesan is already salty and you might not need much.
- Don't skip the lemon zest, it brightens the whole dish in a way that juice alone can't.
Save This pasta has become my answer to busy weeknights and lazy Sundays alike, proof that something simple can still feel special. I hope it brings you the same kind of easy comfort it's given me, one creamy, lemony, protein-packed bowl at a time.
Recipe FAQ
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly in this dish. Add the frozen florets during the last 3 minutes of pasta cooking time. Thawed broccoli may release more water, so you might need less pasta water to achieve the desired sauce consistency.
- → What pasta shapes work best for this preparation?
Whole-wheat penne or fusilli are ideal because their ridges and curves catch the creamy sauce beautifully. Other short pasta shapes like rigatoni, gemelli, or campanelle would also work well. Longer strands like spaghetti aren't recommended since they don't hold chunky ingredients as effectively.
- → Can I make this dairy-free?
To make dairy-free, substitute the Greek yogurt and cottage cheese with unsweetened coconut yogurt or cashew cream. Use nutritional yeast instead of Parmesan for cheesy flavor, and replace olive oil with your preferred cooking oil. The sauce consistency may vary slightly.
- → How do I prevent the Greek yogurt sauce from curdling?
Keep the heat at medium-low or lower when adding the Greek yogurt and cottage cheese. Stir constantly and add the pasta water gradually to temper the sauce. Avoid boiling once the dairy ingredients are incorporated. The starch from pasta water helps stabilize the sauce.
- → Can I prep this meal in advance?
You can cook the pasta and broccoli ahead of time and store them separately. Shred the chicken and mix the sauce ingredients (except pasta water) in a jar. When ready to serve, reheat everything together, adding pasta water as needed. Leftovers keep refrigerated for up to 3 days.
- → What vegetables can I substitute for broccoli?
Cauliflower florets work well and maintain a similar texture. Green peas add sweetness and color. Asparagus pieces, chopped kale, or spinach would also complement the lemon and garlic flavors. Adjust cooking times based on your chosen vegetable.