This quick pasta delivers 45g of complete protein from rotisserie chicken and Parmesan with fiber-rich broccoli in a creamy garlic sauce. Perfect for busy weeknights and muscle health ready in 20 minutes.
Bring large pot of salted water to boil. Add pasta and cook per package directions until al dente (8 to 10 minutes). In last 3 minutes, add broccoli florets to pasta water.
Before draining, reserve ½ cup pasta water. Drain pasta and broccoli together. This starchy water creates silky sauce.
While pasta cooks, heat olive oil in large skillet over medium heat. Add minced garlic and red pepper flakes. Cook 1 minute until fragrant but not browned.
Add shredded chicken to skillet and toss with garlic oil to warm, about 2 minutes. Pour in half and half, bring to gentle simmer, stir in Parmesan. Add reserved pasta water until desired consistency.
Add drained pasta and broccoli to skillet with sauce. Toss for 2 minutes to absorb sauce. Squeeze lemon juice over everything and season with salt and pepper.
Remove from heat and rest 2 minutes. Sauce will thicken slightly. Divide between bowls. Top with extra Parmesan, basil, and optional pine nuts. Serve hot.
Notes
Storage: Keeps 4 days refrigerated. Add splash of cream when reheating.
Meal Prep: Makes excellent lunch prep. Portion into containers.
Substitutions: Any cooked chicken, turkey, or shrimp works. Chickpea pasta boosts protein to 50g+.
Protein Boost: Top with soft-boiled egg for 51g total protein.