High Protein Rotisserie Chicken Broccoli Pasta

Rotisserie Chicken Broccoli Pasta is my answer to those weeknights when I want dinner that tastes like comfort but still feels good. If you’re juggling work, kids, and that pile of laundry eyeballing you from the couch, you probably need a meal that’s fast, high in protein, and won’t leave you with a mountain of dishes. That’s this recipe. It’s creamy, cozy, and sneaks in veggies without complaint. My family loves it, and I love that it’s flexible enough for whatever’s in the fridge. Ready to make it your own? Let’s dive in.

What Makes This Rotisserie Chicken Broccoli Pasta Recipe Special

It’s simple. You start with a store-bought rotisserie chicken, which saves time and adds a deep, savory flavor. The sauce uses a mix of milk and a bit of Greek yogurt for creaminess that doesn’t feel heavy. Broccoli brightens everything up and adds crunch and color. And because we’re using plenty of chicken and the right pasta, this is a legit High Protein Rotisserie Chicken Broccoli Pasta that fills you up without slowing you down.
If you like a little kick, I’ve also got a spicy cousin to this dish here: Cajun chicken pasta. It’s bold, creamy, and a fun switch-up when you’re craving heat.

Print

Ingredients You Need for Chicken Broccoli Pasta

• Cooked rotisserie chicken, shredded: about 3 cups. Use both white and dark meat for flavor.
• Pasta: shells, rotini, or penne. Protein pasta works great if you want extra grams per serving.
• Fresh broccoli florets: small bite-sized pieces so they cook quickly.
• Milk: 2 percent or whole for a richer sauce.
• Greek yogurt or light cream cheese: for silky texture and protein.
• Parmesan: freshly grated, gives salty, nutty flavor.
• Mozzarella or mild cheddar: melts smoothly.
• Garlic, onion powder, salt, pepper, and a pinch of paprika.
• Olive oil or a small pat of butter.

These ingredients are easy to tweak. If you need dairy free, swap in your favorite alternatives and use nutritional yeast for a cheesy note. If you love extra veggies, toss in peas or spinach. Boom, dinner done.

Recommended Cheeses for Extra Creaminess

I like a mix. Parmesan for sharpness, and mozzarella for stretch. If you want a richer finish, fold in a little light cream cheese. Neufchâtel also works well. For a lighter creamy effect, whisk in a scoop of Greek yogurt at the end off the heat. If you prefer a slightly sharper vibe, a small handful of mild cheddar is awesome. Keep the heat gentle so everything melts smoothly without clumping.

Optional Add-Ins for More Flavor & Protein

Here’s where this pasta becomes your pasta. Stir in peas, sun-dried tomatoes, roasted red peppers, or a handful of spinach. Want more protein? Add chickpeas, white beans, or a spoonful of cottage cheese blended into the sauce. For garlic lovers, a sprinkle of garlic powder plus fresh minced garlic hits differently. If you’re all about Parmesan vibes, you’ll also love this creamy slow-cooker option: garlic parm chicken pasta.

How to Make Rotisserie Chicken Broccoli Pasta (Step-by-Step)

1. Boil the pasta and blanch the broccoli

Salt your water like the sea. Cook pasta until al dente. Two minutes before the pasta is done, toss in the broccoli florets. Drain together and set aside, reserving a cup of pasta water in case you want to adjust the sauce.

2. Build the quick sauce

Warm olive oil in a large skillet. Add minced garlic just until fragrant. Pour in milk, then whisk in Parmesan and a small handful of mozzarella. Keep the heat low. Stir until glossy. Season with onion powder, pepper, salt, and paprika.

3. Add chicken and finish the creaminess

Fold in shredded rotisserie chicken to warm through. Turn off the heat and whisk in a spoon or two of Greek yogurt for extra creaminess and protein. If you prefer extra cheesy, add a bit more mozzarella.

4. Toss and adjust

Add pasta and broccoli to the pan and toss gently. Splash in reserved pasta water if you want a looser sauce. Taste and adjust seasoning. That’s it. You’ve got High Protein Rotisserie Chicken Broccoli Pasta ready to go.

One-Pot or Baked? Choosing the Best Method

If you want minimal cleanup, the one-pot skillet approach is perfect. Everything simmers together and stays saucy. If you like bubbly edges and a golden top, transfer to a baking dish, sprinkle on more cheese, and bake at 375 degrees for 12 to 15 minutes. For more cozy casserole vibes, check out my favorite cheesy chicken pasta bake. It hits the same comfort notes with a slightly different twist.

Tips for the Creamiest Chicken Broccoli Pasta

Shred cheese yourself so it melts smoothly. Keep heat low once you add dairy. If the sauce tightens, loosen it with a splash of pasta water or milk. Add yogurt off the heat to prevent curdling. Taste as you go and don’t be shy with salt, since broccoli and pasta love seasoning. A tiny squeeze of lemon at the end brightens everything.

Healthy & High-Protein Variations

Use protein pasta and you’ll bump the numbers quickly. Swap some of the mozzarella for blended cottage cheese to make the sauce extra protein-packed. Go half milk and half chicken broth for a lighter base. Toss in peas or white beans for extra fiber and protein. These tweaks keep the spirit of High Protein Rotisserie Chicken Broccoli Pasta while fitting your goals.

Flavor Variations to Try

Love heat? Add red pepper flakes or a spoon of chili crisp. Italian mood? Stir in basil, a little pesto, and roasted tomatoes. Garlic lover? Toast minced garlic in butter and drizzle it over the finished pasta. If you want a crisp topping, hit it with panko and Parmesan under the broiler for 2 minutes. Want something cool and fresh for summer? Try my chicken caesar pasta salad for a lighter direction that still brings the chicken pasta comfort.

What to Serve with Chicken Broccoli Pasta

I like a simple green salad with lemony dressing or a garlicky side of roasted carrots. Warm bread for scooping is never a bad idea. If you’re feeding a crowd, a bowl of marinated tomatoes on the side is perfect. If you’re craving extra comfort, pair it with crispy protein like these for the family: baked chicken tenders.

How to Store, Freeze & Reheat

Store leftovers in an airtight container for 3 to 4 days. Reheat gently on the stove with a splash of milk or water to revive the sauce. Microwave in short bursts, stirring between each one. To freeze, cool completely, portion into freezer bags or containers, and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Common Mistakes to Avoid

• Overcooking pasta. Keep it al dente so it holds up in the sauce.
• Adding Greek yogurt over high heat. Stir it in off the heat to prevent curdling.
• Under-salting your water. Pasta needs flavor from the start.
• Using pre-shredded cheese only. It can make sauces grainy. Mix in freshly grated.
• Skipping reserved pasta water. It’s liquid gold for fixing thick sauce.

Make-Ahead Instructions

Cook pasta and broccoli, mix with chicken, and cool. Keep the sauce separate in a jar so it doesn’t absorb too early. When ready to eat, gently reheat the sauce, toss with the pasta mix, and bake if you want a golden top. For a hands-off cheesy night that reheats like a dream, try this cozy chicken parmesan casserole as a meal-prep partner.

Troubleshooting Guide

Sauce too thick? Add a small splash of milk or pasta water and stir over low heat. Too thin? Let it simmer for a minute or fold in a little extra Parmesan. Lacking flavor? Salt and acidity matter. Add a pinch of salt and a small squeeze of lemon. Dry chicken? Stir it into the sauce for longer so it hydrates and soaks up flavor.

Nutrition Overview

Each serving of this High Protein Rotisserie Chicken Broccoli Pasta lands around 35 to 45 grams of protein depending on your pasta and cheese choices. If you use protein pasta and a bit of cottage cheese, you can push it higher. Calories usually range from 450 to 600 per serving. Adjust cheese and milk types to meet your goals, and remember that extra broccoli adds volume without many calories.

How to Boost Protein or Reduce Fat

To boost protein: use protein pasta, add more chicken, and whisk in Greek yogurt or blended cottage cheese. A sprinkle of Parmesan brings big flavor for fewer calories than lots of melted cheese. To reduce fat: use 2 percent milk, keep mozzarella light, and skip heavy cream. These tweaks keep the spirit of High Protein Rotisserie Chicken Broccoli Pasta while fitting your day.

Common Questions

Can I use frozen broccoli? Yes. Add it during the last two minutes of boiling the pasta. No need to thaw.
What pasta shape is best? Short shapes like shells, rotini, or penne catch the sauce nicely and reheat well.
Can I make it gluten free? Absolutely. Use your favorite gluten free pasta and check labels on cheeses and broth.
How do I keep it from drying out when reheating? Warm it gently with a splash of milk or water. Stir as it heats so the sauce loosens.
Is it still good without yogurt or cream cheese? Yes. Use milk and a bit more mozzarella and Parmesan, and keep the heat low for a smooth sauce.

Let’s Get This On Your Table Tonight

This recipe hits that sweet spot of easy, comforting, and satisfying. It’s fast enough for Tuesday and cozy enough for Friday. If you’ve got leftover chicken, this is the perfect home for it, and if you want another creamy idea, try this lovely spin: Creamy leftover rotisserie chicken pasta. I hope this becomes one of those dishes you can make from memory. Grab your pot, pull that chicken, and let’s cook.