Boil the pasta. Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Prep the veggies and protein. While the water heats, chop your vegetables to similar bite-size pieces. Dice cooked chicken or drain and rinse chickpeas.

Sauté aromatics. Heat olive oil in a large skillet over medium. Add shallot and a pinch of salt; cook 2 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Cook sturdy vegetables first. Add broccoli and asparagus with a splash of broth. Cover and steam-sauté 2–3 minutes until crisp-tender.

Add quicker-cooking vegetables. Stir in zucchini and bell pepper. Cook 3–4 minutes, tossing occasionally. If the pan looks dry, add a bit more broth.

Finish the veg. Add peas and cherry tomatoes. Cook 1–2 minutes until the tomatoes just start to slump. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.

Build the sauce. Reduce heat to low. Stir in butter (if using), remaining broth, lemon zest, and half the Parmesan. Whisk in Greek yogurt or ricotta until smooth. Keep it gentle to prevent curdling.

Add protein. Fold in chicken or chickpeas. Warm through for 1–2 minutes. Taste and adjust seasoning.

Toss with pasta. Add drained pasta to the skillet. Splash in pasta water a little at a time, tossing until the sauce turns glossy and coats the noodles. Squeeze in lemon juice to brighten.

Finish and serve. Remove from heat. Stir in parsley and basil. Top with the remaining Parmesan. Serve hot with extra lemon wedges if you like.