Chicken and Broccoli Rabe Pasta Recipe

Introduction

This Chicken and Broccoli Rabe Pasta is a flavorful and hearty dish that combines tender chicken, slightly bitter broccoli rabe, and al dente pasta. Enhanced with garlic and spicy cherry peppers, it’s a perfect meal for a satisfying weeknight dinner.

Ingredients

• Salt and pepper
• 1 large bunch broccoli rabe (about 1¼ pounds), tough stems removed, cut into 1-inch pieces
• 1 pound cavatelli or other short pasta
• 1 pound boneless, skinless chicken breasts
• ¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more if desired
• 8 garlic cloves, thinly sliced
• 2 tablespoons chopped jarred hot cherry peppers
• Grated Parmesan, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until it turns a vibrant green, about 60 to 90 seconds. Use a slotted spoon to transfer the broccoli rabe to a bowl, rinse with cold water, and drain. Then add the pasta to the boiling water and cook until al dente. Drain the pasta once done.
2. Step 2: Meanwhile, pat the chicken dry and cut into 1-inch cubes. Season generously with salt. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the chicken and cook for 3 minutes per side until browned. Remove the chicken and repeat with another tablespoon of oil and the remaining chicken. Return all chicken to the pan.
3. Step 3: Add the remaining ¼ cup olive oil to the pan along with the garlic and cherry peppers. Cook, stirring frequently, until the garlic turns golden, about 1 minute. Stir in the broccoli rabe and cooked pasta, combining well. Add more olive oil if needed to coat the pasta. Season with salt and pepper to taste. Serve warm topped with freshly grated Parmesan.

Tips & Variations

• For a milder version, reduce the amount of hot cherry peppers or substitute with sweet roasted peppers.
• If broccoli rabe is hard to find, baby kale or broccolini can be good substitutes.
• Use freshly grated Parmesan for the best flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of olive oil or water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli rabe?

Frozen broccoli rabe can be used but may cook faster and lose some texture. Thaw and drain well before cooking and reduce blanching time accordingly.

What pasta works best for this dish?

Short, chewy pastas like cavatelli, orecchiette, or rigatoni work best because they hold the sauce and ingredients well.

Chicken and Broccoli Rabe Pasta Recipe

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★★★★★

4.4 from 145 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A flavorful and vibrant Chicken and Broccoli Rabe Pasta dish combining tender chicken cubes, slightly bitter broccoli rabe, and al dente cavatelli pasta, all tossed with garlic, hot cherry peppers, and olive oil, finished with a generous sprinkle of Parmesan cheese. Perfect for a hearty weeknight dinner that balances robust flavors with simple whole ingredients.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 large bunch broccoli rabe (about 1¼ pounds), tough stems removed, cut into 1-inch pieces
• 8 garlic cloves, thinly sliced
• 2 tablespoons chopped jarred hot cherry peppers

Meat

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Pasta & Grains

• 1 pound cavatelli or other short pasta

Oils & Seasonings

• Salt and pepper, to taste
• ¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more if desired
• Grated Parmesan, for serving

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Instructions

1. Blanch broccoli rabe: Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until it turns a vibrant green color, about 60 to 90 seconds. Use a slotted spoon to transfer the broccoli rabe to a bowl, rinse with cold water to stop the cooking, then drain well. Set aside.
2. Cook pasta: In the same boiling water, add the pasta and cook until al dente according to package instructions. Drain and set aside.
3. Prepare chicken: Pat the chicken cubes dry with paper towels and season generously with salt. Heat 1 tablespoon of olive oil in a large pan over medium heat. When shimmering, add half of the chicken and cook for 3 minutes without moving, then flip and cook for an additional 3 minutes until browned on both sides. Remove cooked chicken to a plate. Repeat the process with another tablespoon of olive oil for the remaining chicken pieces, cooking them the same way, and combine all chicken back in the pan.
4. Sauté garlic and peppers: Add the remaining ¼ cup of olive oil, garlic slices, and chopped hot cherry peppers to the pan with the chicken. Cook, stirring frequently, until the garlic turns golden, about 1 minute, ensuring the garlic does not burn.
5. Toss and finish: Add the blanched broccoli rabe and cooked pasta to the pan. Stir everything to combine well, adding more olive oil if needed to coat the pasta evenly. Adjust seasoning with salt and pepper to taste.
6. Serve: Serve the pasta warm, topped generously with freshly grated Parmesan cheese.

Notes

• Blanching the broccoli rabe briefly helps mellow its bitterness and retains vibrant color.
• Using jarred hot cherry peppers adds a nice heat and flavor dimension; adjust amount per your heat preference.
• Cooking the chicken in batches prevents overcrowding and promotes even browning.
• Extra olive oil can be added to ensure the pasta is nicely coated and flavorful.
• Parmesan cheese adds a salty, savory finish to the dish; feel free to substitute with Pecorino Romano if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: chicken pasta, broccoli rabe pasta, Italian pasta recipe, garlic chicken pasta, spicy pasta