High Protein Rotisserie Chicken Broccoli Pasta (35-Minute Recipe)

That first hiss from the cooker tells you something good is happening. You know that sound, right? It’s like your kitchen’s way of saying hang on, dinner’s on its way and it’s gonna be dang tasty. That seal locking tight, all that broth depth starting to build up, you can almost sense the flavors getting cozy inside.

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You remember when you first started messing with a pressure cooker and felt a little nervous? But once you got that steam cue, you realize it’s kinda like the cooker’s way of talkin to you. It's telling you hey, sit back and wait for the tender pull that comes after all the steam’s done working its slow release.

This High Protein Alfredo Chicken Broccoli Bake? It’s a winner. Creamy, cheesy, packed with cooked chicken and those little bursts of bright broccoli. And the orzo adds a nice bite. When it comes out, you gotta let it rest a few minutes so everything settles into place and you get that perfect melding of flavors. Trust me when I say you’re gonna wanna dive in quick but a quick patience pause makes all the difference.

Why Your Cooker Beats Every Other Pot

• Pressure cookers trap steam real well, giving you that broth depth without evaporation.
• You get everything cooked evenly fast, which locks in flavors better than slow cooking on the stove.
• The natural release helps ingredients settle so you get that perfect tender pull every time.
• Less mess, with contents sealed in during cooking which means less splatter for you to clean up.
• Multi-tasking is easy cause while the cooker does its thing, you can chill or prep sides.
• It’s great for locking moisture in veggies too, like broccoli, so they don’t go soggy.

The Complete Shopping Rundown

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• 1 cup low sodium chicken broth
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Pinch paprika (optional, it’ll add flavor but shift the color slightly)
• 1 cup full fat cottage cheese
• 1 lb cooked, shredded chicken breast or rotisserie chicken
• 1 cup dry orzo
• 1 shallot, diced
• 1 head broccoli, chopped small
• ⅓ cup Parmesan cheese
• ¾ cup shredded mozzarella cheese
• Parsley and red pepper flakes for topping

Make sure to pick fresh broccoli for that nice crunch. You can find orzo usually near pasta in most stores. Cottage cheese adds a creamy and protein-packed twist instead of heavier cream sauces. Using cooked chicken breast saves time but rotisserie chicken works real good too when you’re short on prep time. Having garlic powder on hand is like a kitchen must-have in this recipe; it really makes the flavor pop. Paprika? Totally up to you if you wanna add that little pinch for a touch more heat and color variation.

How It All Comes Together Step by Step

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This gets your bake ready to finish off the skillet mix nice and bubbly.
2. Bring a medium pot of water to a boil. Toss in the orzo and cook it for about 7 to 8 minutes til al dente. Drain it and set aside.
3. Steam or blanch your chopped broccoli for around 3 to 4 minutes so it’s tender but still crisp. Set that aside too.
4. Heat a large skillet on medium and sauté your diced shallot in some oil or cooking spray. Let it soften up, about 2 to 3 minutes.
5. Add chicken broth, garlic powder, salt, black pepper and that pinch of paprika to the skillet. Stir it up and let it simmer a couple minutes so all the flavor melds.
6. Turn heat down low. Stir in cottage cheese until it’s smooth, creamy and well blended with the broth this creamy base makes all the difference.
7. Throw in cooked shredded chicken, steamed broccoli, and orzo. Mix everything so it’s all combined nicely. Transfer this mix to a greased baking dish and spread it out evenly.

Bake for 20 to 25 minutes until everything looks hot and bubbly in there. When it’s out, let it rest about 5 minutes so the flavors settle and you get that slow release of flavor in every bite.

Easy Tweaks That Make Life Simple

• If you wanna shave time, use pre-shredded chicken from your store or leftover chicken from last night’s dinner.
• Use frozen broccoli if fresh isn’t available. Just thaw it before cooking or steam straight from frozen but add a minute or two to your cooking time.
• Swap orzo for another small pasta if you’re out, like small shells or even couscous.
• Don’t have cottage cheese? Greek yogurt makes a fine substitute for that creamy texture with bonus protein.
• Skip the oven step altogether and finish the whole thing in your pressure cooker using the sauté and steam functions but be careful with timing.

Your First Taste After the Wait

That first bite kinda hits ya with that creamy alfredo feel, but way better with the wholesome texture of orzo and tender pulled chicken. You feel the garlic and that subtle paprika warming things up without stealing the show.

The broccoli pops with little crunch still left and that cheese melted over top brings the whole dish together smooth and comforting. The mix of Parmesan and mozzarella adds a rich, gooey layer that makes it feel real special.

When you pull back a spoonful, it’s thick and creamy but not heavy at all. It’s like each bite has its own little party where protein and veggies hang out together perfectly.

You remember that feeling when a dinner is well worth the wait? That’s this dish right here. Even if you’re tired from work or school, this meal brings instant comfort like a warm kitchen hug after a long day.

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Making It Last All Week Long

Store leftover bake in airtight containers and keep ’em in the fridge. It’ll stay tasty and safe to eat for about 4 days. You’re gonna wanna reheat it gently so it don’t dry out.

Freezing works real good too. Portion it out into freezer-safe containers, label ’em, and pop ’em in the freezer. It’s best to eat within 2 months for peak flavor.

When reheating from frozen, let it thaw overnight in the fridge, or use your microwave’s defrost setting. Then heat it up till it’s steaming hot all the way through.

You can reheat in a microwave or in the oven at 350 degrees Fahrenheit for around 15-20 minutes, covered to keep moisture in and not dry it out. Garnish again with fresh parsley and red pepper flakes to freshen it up real nice before serving.

Common Questions and Real Answers

• Can I use raw chicken instead of cooked? You sure can but you gotta add extra cook time in the pressure cooker and adjust your broth accordingly. Cooked chicken keeps it simple and fast.
• Is cottage cheese really necessary? Cottage cheese gives the sauce creaminess and a good protein punch, but if you don’t like it, Greek yogurt or cream cheese can be a substitute.
• How do I tell when the broccoli is perfectly cooked? You’re looking for tender pull when piercing it with a fork but still some firmness. Overcooked broccoli turns mushy and loses that fresh pop.
• Can I swap orzo for rice or quinoa? Orzo works best here for texture but you can try rice or quinoa if you don’t mind a different feel. Cooking times will vary quite a bit so plan accordingly.
• What if I don’t have an oven? You can finish the bake part in your pressure cooker using sauté function or just eat it right after mixing for a skillet dinner.
• How do I get the perfect slow release? That’s all about patience when the cooker finishes. Quick releases are tempting but a slow release lets everything settle into that tender pull texture you’re after.

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High Protein Alfredo Chicken Broccoli Bake

This high-protein Alfredo Chicken Broccoli Bake is a creamy, cheesy, and comforting one-dish meal, perfect for meal prep and busy weeknights.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 5 people

Calories 388 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 1 cup low sodium chicken broth
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch paprika optional
• 1 cup full fat cottage cheese
• 1 lb cooked and shredded chicken breast or rotisserie chicken
• 1 cup dry orzo
• 1 shallot diced
• 1 head broccoli chopped small
• ⅓ cup Parmesan cheese
• ¾ cup shredded mozzarella cheese
• parsley and red pepper flakes for topping

Instructions

 

Instructions

• Preheat your oven to 375°F (190°C).
• Boil orzo for 7–8 minutes until al dente. Drain and set aside.
• Steam or blanch broccoli for 3–4 minutes. Set aside.
• Sauté diced shallot in a skillet with oil until softened (2–3 minutes).
• Add chicken broth, garlic powder, salt, pepper, and paprika to pan. Simmer 2 minutes.
• Reduce heat, stir in cottage cheese until creamy and smooth.
• Add shredded chicken, broccoli, and orzo. Mix until combined.
• Transfer to greased baking dish. Spread mixture evenly.
• Bake for 30–35 minutes covered with foil. Remove foil, top with mozzarella, parsley and red pepper flakes, and bake another 10 minutes.
• Let cool 5 minutes before serving.

Notes

For a saucier bake, double the sauce and stir half in after baking. Use rotisserie chicken to save time. Portion and freeze for easy reheating.