In a blender, combine 2 cups of cottage cheese and 1.5 cups of steamed cauliflower, blending until smooth and creamy. Slowly incorporate 1 cup of grated parmesan cheese into the mixture to enhance richness. Set aside.

Bring a large pot of salted water to a rolling boil. Add cavatelli pasta and cook for 8–10 minutes, or until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 5 minced garlic cloves and sauté for 1 minute. Add 2.5 cups of broccoli florets and 3 cups of spinach, cooking for 4–5 minutes until vibrant and tender.

Add drained cavatelli pasta and 2–3 cups of shredded rotisserie chicken to the skillet. Stir gently and pour in the creamy sauce and ½ cup of reserved pasta water. Cook on medium heat for 3–4 minutes until heated and combined.

If the sauce is too thick, add more reserved pasta water to desired consistency. Remove from heat and mix in 1 cup of parmesan cheese, ½ teaspoon lemon zest, and season with black pepper and red pepper flakes.

Divide pasta into bowls and garnish with extra parmesan cheese and fresh parsley. Serve warm.