Description
A quick, flavorful, and satisfying weeknight pasta dish packed with protein from rotisserie chicken and wholesome ingredients like broccoli. Easy to make and perfect for busy evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound rotisserie chicken, shredded or diced
- 1 head broccoli, cut into florets
- 12 ounces whole wheat pasta (penne, fusilli, or rotini work well)
- 2 cups low-sodium chicken broth
- 1 cup milk (dairy or unsweetened non-dairy)
- 1/2 cup grated Parmesan cheese
- 1/4 cup plain Greek yogurt (full-fat or low-fat)
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- 1. Bring a large pot of salted water to a boil for the pasta.
- 2. While the water heats, add the olive oil to a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 3. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- 4. Add the broccoli florets to the skillet with the onions and garlic. Stir well and cook for about 3-4 minutes, allowing them to soften slightly.
- 5. While the broccoli is cooking, add the whole wheat pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta.
- 6. Return to the skillet. Add the shredded rotisserie chicken to the skillet with the onions and broccoli. Stir to combine and heat through.
- 7. Pour in the chicken broth and milk. Bring the mixture to a simmer, stirring occasionally. Let it simmer for about 5 minutes, allowing the flavors to meld.
- 8. Reduce the heat to low. Stir in the grated Parmesan cheese and Greek yogurt until the sauce is smooth and creamy. Stir in the Italian seasoning.
- 9. Add the drained pasta to the skillet with the chicken, broccoli, and sauce. Toss everything together until well coated. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- 10. Season generously with salt and freshly ground black pepper to taste. Add red pepper flakes if desired for a little kick.
Notes
Cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-500
- Sugar: Approx. 5-7g
- Sodium: Approx. 500-700mg (depending on broth and chicken)
- Fat: Approx. 15-20g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 6-8g
- Protein: Approx. 30-35g