Creamy High Protein Rotisserie Chicken Broccoli Pasta

Here is my favorite high protein pasta recipe, with tender rotisserie chicken, fresh broccoli and spinach, and a creamy cottage cheese sauce that sneaks in some cauliflower for extra nutrition.

This chicken broccoli pasta has become my go-to weeknight dinner when I need something healthy but still comforting. My kids don’t even notice the cottage cheese and cauliflower in the sauce, and my husband loves that it actually fills him up. Plus, it comes together in about 30 minutes, which is a win in my book.

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What Kind of Chicken Should I Use?

The beauty of this recipe is that it’s super flexible when it comes to your chicken choice. A store-bought rotisserie chicken is honestly your best bet here – it saves you tons of time and the seasoning is already done for you. If you don’t have access to rotisserie chicken, you can easily use leftover cooked chicken, grilled chicken breast, or even poached chicken that you’ve shredded or cubed. Just make sure whatever chicken you use is fully cooked before adding it to the pasta, and aim for about a pound of meat once it’s off the bone if you’re using rotisserie.

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Options for Substitutions

This protein-packed pasta is pretty forgiving when it comes to swaps:

• Cavatelli: Any short pasta shape works great here – try penne, rigatoni, fusilli, or orecchiette. They all hold the creamy sauce well and keep the same texture.
• Rotisserie chicken: You can use leftover cooked chicken, grilled chicken breasts, or even cook raw chicken yourself. If using raw, season and cook it through before adding to the pasta.
• Cottage cheese: This is the secret to the creamy, high-protein sauce, so I’d recommend keeping it. But if you really need to substitute, try ricotta cheese blended smooth, though you’ll lose some of the protein content.
• Broccoli and cauliflower: Feel free to use whatever veggies you have on hand – zucchini, asparagus, green beans, or Brussels sprouts all work nicely. Just adjust cooking times based on the veggie.
• Spinach: Swap with kale, arugula, or Swiss chard. If using kale, add it a bit earlier since it takes longer to wilt.
• Parmesan: Pecorino Romano gives a similar salty, sharp flavor. You could also use a mix of Italian cheeses, though Parmesan really does add that special something to this dish.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this high-protein pasta is not saving enough pasta water before draining – that starchy liquid is what helps the cottage cheese sauce cling to the pasta instead of separating into a clumpy mess, so reserve at least a full cup just in case.

Another common error is adding the cottage cheese blend while the pan is too hot, which can cause the sauce to break and become grainy, so turn the heat to medium-low before pouring it in.

Don’t skip blanching or steaming your broccoli separately if you prefer it more tender, since the 4-5 minute sauté time might leave it too crunchy for some people’s taste.

Finally, make sure your cauliflower rice is well-drained before blending – excess moisture will thin out your sauce and prevent it from coating the pasta properly.

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What to Serve With Rotisserie Chicken Broccoli Pasta?

Since this pasta is already loaded with protein and veggies, I like to keep the sides simple and let the main dish shine. A warm piece of garlic bread or some crusty Italian bread is perfect for soaking up any extra creamy sauce left in your bowl. If you want to add a little freshness to the meal, a basic Caesar salad or mixed greens with a lemon vinaigrette works great alongside the rich, cheesy pasta. You could also serve it with some roasted cherry tomatoes on the side for a pop of color and a bit of acidity to balance out the creaminess.

Storage Instructions

Store: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything melds together. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this pasta for up to 2 months in freezer-safe containers or bags. Just know that the texture of the pasta might be slightly softer after freezing, but it still tastes great. I recommend slightly undercooking the pasta if you know you’re going to freeze it.

Reheat: Warm it up in the microwave with a splash of water or chicken broth to keep it from drying out, stirring halfway through. You can also reheat it on the stovetop over medium-low heat, adding a bit of liquid and stirring occasionally until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 180-200 g
• Fat: 90-110 g
• Carbohydrates: 270-310 g

Ingredients

For the pasta and chicken:

• 1 lb cavatelli (I always use De Cecco for the best al dente texture)
• 1 lb chicken (shredded into 1-inch bite-sized pieces)
• 1 bouillon cube
• 2 tbsp olive oil
• 5 garlic cloves (freshly minced for best flavor)
• 2.5 cups broccoli (cut into small 1/2-inch florets)
• 3 cups spinach

For the sauce:

• 2 cups cottage cheese (I prefer Good Culture for a thicker, creamier sauce)
• 1.5 cups cauliflower (steamed until very soft for easy blending)
• 1.5 cups parmesan
• 1/2 teaspoon lemon zest

For the seasonings:

• black pepper (freshly ground preferred for more flavor)
• parsley
• 1/4 teaspoon red pepper flakes

Step 1: Prepare the Creamy Sauce Base

• 2 cups cottage cheese
• 1.5 cups cauliflower
• 1 cup parmesan

While your water comes to a boil, blend the cottage cheese, steamed cauliflower, and 1 cup of parmesan in a food processor or blender until completely smooth and creamy.

This sauce base is the foundation of the dish, so blend it thoroughly to ensure a silky texture without any lumps.

Set the blended sauce aside in a bowl.

Step 2: Cook the Pasta

• 1 lb cavatelli
• salt

Bring a large pot of salted water to a rolling boil.

Add the cavatelli pasta and cook according to package directions until al dente, usually 8-10 minutes.

Reserve 1 cup of pasta water before draining—this starchy liquid will help create a silky sauce consistency when combined with your other ingredients.

Drain and set aside.

Step 3: Sauté the Aromatics and Vegetables

• 2 tbsp olive oil
• 5 garlic cloves
• 2.5 cups broccoli
• 3 cups spinach

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent browning.

Add the broccoli florets and spinach to the pan, stirring frequently.

Cook for 4-5 minutes until the broccoli is tender-crisp and the spinach is wilted.

I like to keep the broccoli slightly firm rather than fully soft so it maintains some texture in the final dish.

Step 4: Combine and Build the Final Dish

• cooked pasta from Step 2
• 1 lb chicken
• blended sauce from Step 1
• 1/2 cup reserved pasta water

Add the cooked pasta from Step 2 and shredded chicken to the vegetable mixture in the skillet.

Pour in the blended sauce from Step 1 along with 1/2 cup of the reserved pasta water, stirring gently to combine everything evenly.

Cook over medium heat for 3-4 minutes, stirring occasionally, until the sauce coats all the pasta and the mixture is heated through.

If the sauce seems too thick, add more pasta water a tablespoon at a time to reach your desired consistency.

Step 5: Season and Finish

• 1/2 cup parmesan
• black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon lemon zest

Remove the skillet from heat and stir in the remaining 1/2 cup parmesan cheese.

Season generously with freshly ground black pepper, red pepper flakes, and a sprinkle of lemon zest for brightness.

Taste and adjust seasonings as needed—I find the lemon zest really lifts the flavors and prevents the dish from feeling heavy despite all the protein and creaminess.

Step 6: Plate and Serve

• parmesan
• black pepper
• parsley

Divide the pasta into bowls or plates and top with additional parmesan cheese and a crack of fresh black pepper.

Garnish with fresh parsley for color and a hint of herbaceous flavor.

Serve immediately while warm.

Creamy High Protein Rotisserie Chicken Broccoli Pasta

Delicious Creamy High Protein Rotisserie Chicken Broccoli Pasta recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 2750 kcal

Ingredients

  

For the pasta and chicken::

• 1 lb cavatelli (I always use De Cecco for the best al dente texture)
• 1 lb chicken (shredded into 1-inch bite-sized pieces)
• 1 bouillon cube
• 2 tbsp olive oil
• 5 garlic cloves (freshly minced for best flavor)
• 2.5 cups broccoli (cut into small 1/2-inch florets)
• 3 cups spinach

For the sauce::

• 2 cups cottage cheese (I prefer Good Culture for a thicker, creamier sauce)
• 1.5 cups cauliflower (steamed until very soft for easy blending)
• 1.5 cups parmesan
• 1/2 teaspoon lemon zest

For the seasonings::

• black pepper (freshly ground preferred for more flavor)
• parsley
• 1/4 teaspoon red pepper flakes

Instructions

 

• While your water comes to a boil, blend the cottage cheese, steamed cauliflower, and 1 cup of parmesan in a food processor or blender until completely smooth and creamy. This sauce base is the foundation of the dish, so blend it thoroughly to ensure a silky texture without any lumps. Set the blended sauce aside in a bowl.
• Bring a large pot of salted water to a rolling boil. Add the cavatelli pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining—this starchy liquid will help create a silky sauce consistency when combined with your other ingredients. Drain and set aside.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent browning. Add the broccoli florets and spinach to the pan, stirring frequently. Cook for 4-5 minutes until the broccoli is tender-crisp and the spinach is wilted. I like to keep the broccoli slightly firm rather than fully soft so it maintains some texture in the final dish.
• Add the cooked pasta from Step 2 and shredded chicken to the vegetable mixture in the skillet. Pour in the blended sauce from Step 1 along with 1/2 cup of the reserved pasta water, stirring gently to combine everything evenly. Cook over medium heat for 3-4 minutes, stirring occasionally, until the sauce coats all the pasta and the mixture is heated through. If the sauce seems too thick, add more pasta water a tablespoon at a time to reach your desired consistency.
• Remove the skillet from heat and stir in the remaining 1/2 cup parmesan cheese. Season generously with freshly ground black pepper, red pepper flakes, and a sprinkle of lemon zest for brightness. Taste and adjust seasonings as needed—I find the lemon zest really lifts the flavors and prevents the dish from feeling heavy despite all the protein and creaminess.
• Divide the pasta into bowls or plates and top with additional parmesan cheese and a crack of fresh black pepper. Garnish with fresh parsley for color and a hint of herbaceous flavor. Serve immediately while warm.