1. First, bring a large pot of salted water to a rolling boil. Cook the pasta according to the package instructions, usually around 8-10 minutes. To retain the broccoli’s delightful crunch, add the broccoli florets during the last 3 minutes of cooking. Drain the pasta and broccoli together, and set them aside, allowing excess water to escape.

2. Next, heat olive oil in a large skillet over medium heat. Once hot, toss in the minced garlic and cook for about 1 minute until fragrant. Sautéing garlic properly brings out its natural sweetness, which serves as a fantastic flavor base for your sauce.

3. Pour in the low-fat milk and chicken broth, stirring constantly to combine. Gradually mix in the grated Parmesan cheese and Greek yogurt, ensuring to dissolve any lumps. Season with Italian seasoning, garlic powder, salt, and black pepper. Cook the sauce over medium heat, stirring until it becomes beautifully smooth and creamy.

4. Incorporate the shredded rotisserie chicken into your creamy mixture. Gently fold it into the sauce, allowing it to soak up the flavors. Cook until the chicken is thoroughly heated.

5. Carefully add the cooked pasta and broccoli into the skillet. Toss everything together gently until each piece of pasta and broccoli looks evenly coated with that rich sauce.

6. To make your High Protein Rotisserie Chicken Broccoli Pasta visually appealing, garnish with freshly chopped parsley. A sprinkle of red pepper flakes can add a dash of color and heat! Present your creation on a large platter or in individual bowls.