Chicken broccoli pasta is one of those weeknight dinners that genuinely earns a spot in your regular rotation. It is creamy, satisfying, and packed with protein, and I promise it tastes nothing like “healthy food.” I threw this together one evening when I had leftover rotisserie chicken, a half-empty tub of Greek yogurt, and teenagers who had already declared they were “starving.” They cleaned their plates and asked if there was more. That is when I knew this chicken broccoli pasta was a keeper.
The secret is Greek yogurt instead of heavy cream. It gives you that silky, comforting sauce without weighing everything down, and it quietly boosts the protein while nobody’s looking. If you love creamy pasta night but want something that actually fuels your day, you are going to love this one. And if you are into the broccoli and chicken combo, my Skinny Chicken Broccoli Alfredo is another weeknight favorite worth bookmarking.
Table of Contents
Ingredients for Chicken Broccoli Pasta
I have tested this recipe more times than I can count, and these are exactly the ingredients that make it work every single time. I always use rotisserie chicken here. It is juicier than anything I can cook from scratch on a weeknight, and it cuts the total time in half.
- 12 oz dry pasta (penne, rotini, or rigatoni) short shapes grip the sauce best
- 3 cups cooked rotisserie chicken, shredded I recommend grabbing one from the store deli for best results
- 3 cups broccoli florets fresh or frozen both work; if frozen, thaw and drain well first
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt my preference is full-fat for the creamiest, most stable sauce
- 1 cup grated Parmesan cheese in my experience, freshly grated melts far better than pre-shredded
- 1/2 tsp black pepper
- 1/2 tsp salt, adjust to taste
- 1/4 tsp red pepper flakes (optional)
Optional add-ins:
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced mushrooms
- 1 tbsp lemon juice I usually add this when I want a brighter, fresher flavor
- 1/4 tsp Italian seasoning
Pro tip: Before you drain the pasta, scoop out at least 1/2 cup of pasta water and set it aside. You will thank yourself later when it comes time to loosen the sauce.
Step-by-Step Instructions
In my experience, this recipe rewards you for staying organized. Read through all the steps before you start the sauce comes together fast, and you want to be ready to move.
Step 1: Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Cook times vary by shape (penne typically takes 11-13 minutes, rotini 8-10 minutes), so check your package. Before draining, scoop out at least 1/2 cup of the starchy pasta water and set it aside. Add broccoli florets to the pot during the last 2 minutes of cooking, then drain everything together and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant and just golden. Watch it closely garlic goes from golden to burnt quickly, and burnt garlic will turn the whole dish bitter.
Step 3: Pour in the chicken broth and bring to a gentle simmer. Reduce heat to low and wait 30 seconds for the temperature to drop slightly. This step matters. Whisking yogurt into liquid that is too hot will cause it to break and curdle. Once the heat is on low and the broth has calmed to a gentle simmer, whisk in the Greek yogurt slowly and steadily until completely smooth and creamy.
Step 4: Add the shredded rotisserie chicken to the skillet and stir to warm through, about 2 minutes. You are just heating it, not cooking it, so keep the heat on low.
Step 5: Add the drained pasta and broccoli to the skillet. Sprinkle in Parmesan, salt, pepper, and red pepper flakes. Toss gently until everything is evenly coated and heated through. Work quickly here the sauce will thicken as it sits. If it tightens up too much before you can serve it, add the reserved pasta water a splash at a time until you reach your ideal consistency.
What to Serve with Chicken Broccoli Pasta
This dish is hearty enough on its own, but the right sides really round out the meal. Here are some pairings that work especially well with the creamy Parmesan sauce.
Simple Green Salad: A crisp romaine or arugula salad with lemon vinaigrette cuts right through the richness of the sauce and adds a fresh, bright contrast to the plate.
Garlic Bread: Classic for a reason. It is perfect for scooping up every last bit of that Parmesan yogurt sauce from the bowl, and it makes dinner feel just a little more special.
Easy Grilled Chicken Broccoli Bowls: If you are meal prepping for the week and want a lighter, bowl-style companion to this pasta, these grilled chicken broccoli bowls are a great option to have in the fridge alongside it.
Roasted Cherry Tomatoes: If you skipped the optional tomatoes in the pasta itself, roast them on the side instead. The sweetness and acidity balance the savory, cheesy sauce beautifully.
One Pot Healthy Broccoli Mac and Cheese: Feeding a crowd or a very hungry family? This one-pot broccoli mac makes a great companion dish when you need more volume on the table without extra effort.
Caesar Side Salad: My family’s personal favorite pairing. The bold, anchovy-forward dressing plays really well against the mellow creaminess of the pasta sauce.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chicken broccoli pasta holds up really well, which makes it a reliable choice for meal prep lunches throughout the week.
To reheat, warm gently on the stovetop over low heat or in the microwave in 60-second intervals, stirring in between. Add a small splash of chicken broth or water to bring the sauce back to its original creamy consistency. Avoid high heat during reheating it can cause the yogurt base to separate and turn grainy.
Pro tip: I usually portion leftovers into individual containers right after dinner. Grab-and-go protein-packed lunches for the next few days with zero extra effort. The flavors actually deepen overnight, so day two is often even better than day one.
If you enjoy this kind of satisfying, protein-forward pasta, my High Protein Chicken Fajita Pasta and Creamy High Protein Pasta Salad are two more recipes worth adding to your rotation. And if you are a fan of the garlic Parmesan flavor profile specifically, my High Protein Garlic Parmesan Pasta Bowls are exactly what you need next.
Conclusion
This chicken broccoli pasta is the kind of recipe that makes a busy weeknight feel genuinely taken care of. It is fast, it is filling, it delivers real protein without any complicated steps, and it gets the whole family excited to sit down and eat. Give it a try this week. Once you see how easy it is and how good it tastes, I have a feeling it will become one of your most-reached-for recipes.
Chicken Broccoli Pasta
Equipment
-
Large pot
-
Large skillet
-
Whisk
-
Colander
Ingredients
- 12 oz dry pasta penne, rotini, or rigatoni recommended
- 3 cups cooked rotisserie chicken shredded
- 3 cups broccoli florets fresh or frozen; if frozen, thaw and drain well
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt full-fat recommended for creamiest sauce
- 1 cup grated Parmesan cheese freshly grated melts better than pre-shredded
- 0.5 tsp black pepper
- 0.5 tsp salt adjust to taste
- 0.25 tsp red pepper flakes optional
Instructions
-
Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente (penne 11-13 min, rotini 8-10 min). Before draining, scoop out at least 1/2 cup of pasta water and set aside. Add broccoli florets during the last 2 minutes of cooking, then drain together and set aside.
-
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant and just golden. Watch carefully to avoid burning.
-
Pour in chicken broth and bring to a gentle simmer. Reduce heat to low and allow temperature to drop for 30 seconds. Slowly whisk in Greek yogurt until completely smooth. Do not add yogurt to hot liquid or it may curdle.
-
Add shredded rotisserie chicken and stir to warm through over low heat, about 2 minutes.
-
Add drained pasta and broccoli to the skillet. Sprinkle in Parmesan, salt, pepper, and red pepper flakes. Toss gently until everything is coated and heated through. Work quickly. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached. Serve immediately.
