Chicken and Broccoli Rabe Pasta Recipe
Introduction
This Chicken and Broccoli Rabe Pasta is a vibrant and flavorful dish that combines tender chicken, slightly bitter broccoli rabe, and a touch of heat from cherry peppers. It’s a satisfying meal perfect for weeknight dinners or casual gatherings.
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
- 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. Using a slotted spoon, transfer the broccoli rabe to a bowl, rinse with cold water, and strain. Set aside. Then add the pasta to the boiling water and cook until al dente. Drain the pasta.
- Step 2: Meanwhile, pat the chicken dry with paper towels and cut into 1-inch cubes. Season generously with salt. Heat 1 tablespoon of olive oil in a large pan over medium heat. When the oil shimmers, add half of the chicken. Cook for 3 minutes, then flip and cook another 3 minutes until browned. Remove the chicken and set aside. Repeat the process with another tablespoon of oil and the remaining chicken, then combine all chicken pieces in the pan.
- Step 3: Add the remaining ¼ cup olive oil to the pan along with the garlic and chopped cherry peppers. Cook, stirring frequently, until the garlic turns golden, about 1 minute. Add the broccoli rabe and cooked pasta to the pan and stir to combine. Add more olive oil if needed to coat the pasta evenly. Season with salt and pepper to taste.
- Step 4: Serve warm, topped generously with freshly grated Parmesan cheese.
Tips & Variations
- For a milder flavor, substitute the hot cherry peppers with sweet roasted red peppers.
- Use other short pasta shapes like orecchiette or penne if cavatelli is unavailable.
- To add extra depth, sprinkle some crushed red pepper flakes when cooking the garlic and peppers.
- If broccoli rabe is unavailable, broccolini or broccoli florets can be used as a substitute.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of olive oil to keep the pasta moist. Avoid microwaving directly to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli rabe for this recipe?
Fresh broccoli rabe is best for texture and flavor, but if using frozen, thaw and pat dry before blanching briefly as directed.
What type of cheese works best with this pasta?
Freshly grated Parmesan is recommended for its nutty, salty flavor, but Pecorino Romano is a great alternative if you prefer a sharper taste.
PrintChicken and Broccoli Rabe Pasta Recipe
This Chicken and Broccoli Rabe Pasta is a flavorful, hearty dish featuring tender browned chicken, slightly bitter broccoli rabe, and al dente cavatelli pasta tossed in an aromatic garlic and hot cherry pepper-infused olive oil sauce. Topped with fresh Parmesan, it balances spicy, savory, and fresh notes in a quick stovetop meal ideal for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
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
- Salt and pepper to taste
Meat
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Pasta & Oils
- 1 pound cavatelli or other short pasta
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more if desired
For Serving
- Grated Parmesan cheese
Instructions
- Blanch the Broccoli Rabe: Bring a large pot of salted water to 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 it to a bowl, rinse with cold water to stop cooking, then strain and set aside.
- Cook the Pasta: In the same boiling water, add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Prepare the Chicken: Pat the chicken dry with paper towels and season generously with salt. Heat a large pan over medium heat, add 1 tablespoon of olive oil, and when shimmering, add half the chicken. Cook for 3 minutes, flip and cook another 3 minutes until browned. Remove and set aside. Repeat with remaining chicken using another tablespoon of olive oil, then combine all chicken back in the pan.
- Sauté Garlic and Peppers: Add the remaining ¼ cup olive oil to the pan. Stir in the sliced garlic and chopped hot cherry peppers. Cook stirring frequently until the garlic is golden, about 1 minute.
- Toss Everything Together: Add the blanched broccoli rabe and cooked pasta to the pan. Stir well to combine, adding more olive oil if needed to coat the pasta evenly. Season with salt and pepper to taste.
- Serve: Serve the pasta warm topped with freshly grated Parmesan cheese.
Notes
- To reduce bitterness, blanching the broccoli rabe briefly is essential.
- If you prefer less heat, reduce or omit the hot cherry peppers.
- Use cavatelli or other short pasta shapes that hold sauce well.
- Extra olive oil can be added while tossing to enhance richness and coating.
- Chicken can be substituted with Italian sausage for variation.
Keywords: Chicken broccoli rabe pasta, garlic pasta, spicy pasta, Italian pasta recipe, easy weeknight dinner
