Rotisserie Chicken Broccoli Pasta

Name: Rotisserie Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz whole wheat pasta; 2 cups cooked rotisserie chicken, shredded; 2 cups broccoli florets; 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup grated parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional)

Author: Tessa

Published: July 16, 2025

Jump to Recipe·Print Recipe

You know those nights when you’re starving, pressed for time, and just need something good on the table fast? That’s exactly why I keep a rotisserie chicken in my fridge at all times—it’s my secret weapon for meals like this High Protein Rotisserie Chicken Broccoli Pasta. I swear, this dish comes together quicker than takeout, packs a serious protein punch, and somehow still feels like a proper home-cooked meal. My kids gobble it up (broccoli and all!), and I love that I can throw it together while simultaneously helping with homework and folding laundry. The best part? That golden, garlicky parmesan clinging to every noodle—trust me, you’ll be scraping the pan for every last bite.

Why You’ll Love This High Protein Rotisserie Chicken Broccoli Pasta

This recipe has become my go-to for so many reasons—let me count the ways you’ll adore it too:

Speed demon: From fridge to fork in 25 minutes flat (yes, I’ve timed it during soccer-practice chaos).
Protein powerhouse: Packed with 32g per serving—it keeps you full for hours without that heavy feeling.
Leftover magician: Turns that sad leftover rotisserie chicken into something spectacular (no more wasting half a bird!).
Budget buddy: Uses pantry staples and cheap veggies—my wallet sighs in relief.
Sneaky healthy: The broccoli practically melts into the pasta, so picky eaters don’t even notice they’re eating greens.

Honestly? It’s the rare unicorn dish that’s fast, healthy, and tastes like comfort food.

High Protein Rotisserie Chicken Broccoli Pasta - detail 1

Ingredients for High Protein Rotisserie Chicken Broccoli Pasta

Here’s everything you’ll need to make this simple yet satisfying dish—I promise it’s all stuff you probably have already or can grab in one quick supermarket run. The beauty of this recipe is in its simplicity, but each ingredient plays a starring role:

8 oz whole wheat pasta – I like penne or rotini here (they hold onto the sauce beautifully), but use whatever shape makes you happy
2 cups cooked rotisserie chicken, shredded – Pro tip: shred while still slightly warm—it’s ten times easier!
2 cups broccoli florets – Fresh gives the best crunch, but frozen works in a pinch (no need to thaw first)
2 tbsp olive oil – The good stuff—this is where the flavor starts
2 cloves garlic, minced – Or more if you’re feeling feisty (I always add an extra clove)
1/2 cup grated parmesan cheese – Freshly grated melts better than the pre-shredded kind
1/2 tsp salt – Start here—you can always add more at the table
1/4 tsp black pepper – Freshly cracked makes all the difference
1/4 tsp red pepper flakes (optional) – My secret weapon for a little kick

See? Nothing fancy—just good, honest ingredients that work together like magic. Now let’s get cooking!

How to Make High Protein Rotisserie Chicken Broccoli Pasta

Now for the fun part – let’s turn these simple ingredients into something magical! This recipe comes together so fast you’ll barely have time to set the table. Follow these steps and you’ll have dinner ready before the kids start asking “When’s food?” for the third time.

Cooking the Pasta

First things first – get that water boiling! I always use a big pot with plenty of salted water (it should taste like the sea – this is your only chance to season the pasta itself). Cook your whole wheat pasta for about 1 minute less than the package says – we want it al dente with just a little bite left. While it cooks, grab a mug and scoop out about ½ cup of that starchy pasta water – trust me, it’s liquid gold for adjusting the sauce later!

Combining Ingredients

While the pasta drains, heat your olive oil in that same big pot (one-pot meals for the win!). Toss in the garlic and give it just 30 seconds to become fragrant – any longer and it’ll burn. Now add your broccoli and let it cook until it’s bright green and tender-crisp (about 4-5 minutes). Here’s where the magic happens – dump in your shredded chicken and cooked pasta, then sprinkle everything with parmesan, salt, pepper, and those optional red pepper flakes if you like a little heat. Toss it all together gently – I use two big forks to keep the pasta from breaking. If it seems dry, add splashes of that reserved pasta water until it’s perfectly coated.

High Protein Rotisserie Chicken Broccoli Pasta - detail 2

That’s it! You’ve just made a complete, protein-packed meal in less time than it takes to decide what to order for delivery. Now grab a fork and dig in – no need to wait, this dish tastes best when it’s piping hot!

Tips for the Best High Protein Rotisserie Chicken Broccoli Pasta

After making this dish more times than I can count (seriously, my family requests it weekly), I’ve picked up some game-changing tricks that’ll take your pasta from good to “can I get this recipe?” amazing. Here are my hard-earned secrets:

Shred chicken while it’s still warm – Those leftover rotisserie chicken pieces tear apart like butter when they’re slightly warm, saving you from the arm workout of cold chicken shredding.
Don’t skip the pasta water – That starchy liquid is like culinary glue, helping the parmesan cling to every noodle and creating the perfect creamy texture without actual cream.
Undercook your broccoli slightly – It keeps cooking from residual heat, so pull it off when it’s bright green with a tiny crunch left (mushy broccoli = sad pasta).
Toast your garlic gently – Thirty seconds is all it needs! Burnt garlic turns bitter and will ruin the whole dish.
Use the chicken drippings – If your rotisserie chicken came with those glorious juices at the bottom of the container, drizzle them in when adding the chicken – instant flavor boost!
Toss with cold hands – Sounds weird, but if you rinse your hands with cold water before mixing, you can toss the hot pasta without burning your fingers.

One last pro move? Let the finished dish sit for 2 minutes before serving – the flavors meld together beautifully, and you won’t scald your tongue (learned that one the hard way). Now go forth and make pasta magic!

Ingredient Substitutions for High Protein Rotisserie Chicken Broccoli Pasta

One of the best things about this recipe is how flexible it is! Don’t have broccoli? No problem. Out of parmesan? I’ve got you covered. Here are my favorite swaps that still keep this dish delicious and high-protein:

For the broccoli: Try spinach (fresh or frozen), zucchini slices, or even green beans. If you’re feeling adventurous, roasted cauliflower works wonders too.
For the chicken: Grilled chicken breast works great, or use leftover turkey if you’ve got it. For a vegetarian twist, chickpeas or white beans add that protein punch.
For the parmesan: Pecorino Romano is my go-to swap—it’s sharper but equally delicious. If you’re dairy-free, nutritional yeast adds a cheesy flavor without the cheese.
For the pasta: Not a fan of whole wheat? Use chickpea or lentil pasta for extra protein, or stick with regular semolina pasta if that’s what you’ve got.
For the olive oil: Swap in avocado oil or even butter if you prefer. Just keep the fat—it helps the flavors come together.
For the garlic: If you’re out of fresh garlic, ½ teaspoon of garlic powder works in a pinch (add it with the dry ingredients).

See? This recipe is all about making it work with what you’ve got. The key is to keep the protein high and the flavors bold—everything else is negotiable!

Serving Suggestions

This pasta is hearty enough to stand alone, but I love rounding out the meal with a few simple sides that make it feel extra special. Here’s how I like to serve it when I’m feeling fancy (or when the in-laws are coming over!):

Crispy garlic bread – Because let’s be honest, you can never have too many carbs. I take a baguette, slice it, brush with garlic butter, and toast until golden.
Simple side salad – Just mixed greens with lemon vinaigrette cuts through the richness perfectly. Sometimes I’ll throw in cherry tomatoes if they’re in season.
Roasted asparagus – When I’m feeling extra virtuous, I’ll toss some asparagus with olive oil and roast it while the pasta cooks.
Chilled white wine – A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the garlic and parmesan flavors.

For weeknights, I often just serve it with a big green salad and call it done. But on weekends? Oh, I go all out – garlic bread on the side, maybe some antipasto, and definitely that wine. The beauty is that this dish works for both casual family dinners and impromptu dinner parties!

Storage and Reheating

Here’s the good news – this pasta tastes almost as good leftover as it does fresh! I always make extra because it’s become my favorite lunch to grab between meetings. Here’s how to keep it tasting its best:

Fridge storage: Let it cool slightly (but not completely – food safety first!), then transfer to an airtight container. It’ll stay fresh for 3 days max – any longer and the broccoli gets sad.
Freezer friendly: Surprisingly yes! Portion it into freezer bags, squeeze out all the air, and it’ll keep for 2 months. The texture changes slightly, but it’s still delicious.
Reheating magic: For fridge leftovers, sprinkle with a teaspoon of water before microwaving (covered!) in 30-second bursts, stirring between each. The water keeps it from drying out.
Skillet revival: My favorite method! Toss cold pasta in a skillet with a splash of water or broth over medium-low heat, stirring often until steaming. Freshen it up with a sprinkle of fresh parmesan.
Freezer thawing: Either microwave straight from frozen (adding extra water) or thaw overnight in the fridge first.

Pro tip: If freezing, undercook the broccoli slightly – it’ll finish cooking when reheated. And whatever you do, don’t freeze it with freshly grated parmesan on top (it gets grainy) – add that fresh when reheating!

Nutritional Information

Let’s talk numbers – this dish isn’t just delicious, it’s packed with the good stuff! Based on my exact ingredient measurements, here’s what you’re getting in each generous serving (and trust me, you won’t feel deprived with these portions):

Calories: 420 – Just right for a satisfying meal that won’t weigh you down
Protein: 32g – Thanks to that powerhouse combo of chicken and whole wheat pasta
Carbohydrates: 45g – With 6g of fiber to keep you full longer
Fat: 14g (only 4g saturated) – Mostly from the healthy olive oil and parmesan
Sugar: Just 3g – All natural from the broccoli and pasta
Sodium: 480mg – Easy to adjust by going lighter on the salt

A quick heads up – these numbers can vary depending on your exact ingredients (like if you use more cheese, different pasta brands, etc.). I calculate based on standard supermarket ingredients, but if you’re tracking macros precisely, definitely check your specific product labels. That said, no matter how you slice it, this meal delivers serious nutrition without skimping on flavor – my kind of balance!

Common Questions About High Protein Rotisserie Chicken Broccoli Pasta

Got questions? I’ve got answers! Here are the ones I hear most often about this recipe:

Can I use grilled chicken instead of rotisserie? Absolutely! Any cooked chicken works—just make sure it’s shredded or chopped for easy mixing.
Is frozen broccoli okay? Yes! No need to thaw—just add it straight to the pan. It’ll cook up tender in minutes.
Can I make this ahead? Definitely! Store it in the fridge and reheat with a splash of water to keep it moist.
What if I don’t have whole wheat pasta? Use what you’ve got—regular pasta, chickpea pasta, or even rice noodles all work great.
Can I add other veggies? Go for it! Spinach, zucchini, or even peas would be delicious additions.

See? This recipe is as flexible as it is tasty—no stress, just good food!