Chicken and Broccoli Rabe Pasta Recipe

Introduction

This Chicken and Broccoli Rabe Pasta is a flavorful and satisfying dish that combines tender chicken, slightly bitter broccoli rabe, and a touch of heat from cherry peppers. It’s a perfect weeknight meal that comes together quickly while offering a delicious balance of textures and flavors.

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 bright green, about 60 to 90 seconds. Using a slotted spoon, transfer it to a bowl, rinse with cold water, and strain. Set aside. Then add the pasta to the same boiling water and cook until al dente, then drain.
2. Step 2: 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. When hot, add half the chicken and cook for 3 minutes per side until browned. Remove and set aside. Add another tablespoon of oil and cook the remaining chicken the same way. Return all chicken to the pan.
3. Step 3: Add the remaining ¼ cup olive oil, garlic, and cherry peppers to the pan. Cook, stirring frequently, until the garlic turns golden, about 1 minute. Add the broccoli rabe and cooked pasta, tossing to combine. Add more olive oil if needed to coat the pasta. Season with salt and pepper to taste.
4. Step 4: Serve warm, topped with freshly grated Parmesan cheese.

Tips & Variations

• For a milder flavor, reduce or omit the hot cherry peppers or substitute with roasted red peppers.
• If you can’t find broccoli rabe, Italian broccoli or broccolini makes a good substitute.
• Use a sturdy short pasta like orecchiette or rigatoni if cavatelli is unavailable.
• Adding a splash of lemon juice just before serving brightens the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of olive oil or water if the pasta seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli rabe?

Yes, but fresh broccoli rabe is preferred for better texture and flavor. If using frozen, defrost and drain well before cooking.

How do I know when the chicken is fully cooked?

Cook the chicken pieces until they are golden brown on both sides and no longer pink inside. The internal temperature should reach 165°F (74°C) for safety.

Chicken and Broccoli Rabe Pasta Recipe

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★★★★★

4.4 from 128 reviews

Chicken and Broccoli Rabe Pasta is a vibrant and flavorful dish combining tender, pan-seared chicken cubes with slightly bitter broccoli rabe, al dente pasta, and a garlicky, spicy olive oil sauce accented by hot cherry peppers. Finished with freshly grated Parmesan, this Italian-inspired meal balances bold flavors and textures for a comforting, satisfying dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Vegetables and 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

Protein

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

Pasta

• 1 pound cavatelli or other short pasta

Oils and Cheese

• ¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more if desired
• Grated Parmesan cheese, for serving

Instructions

1. Blanch the broccoli rabe: Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 60 to 90 seconds until it turns a vibrant green. Use a slotted spoon to transfer the broccoli rabe to a bowl, rinse with cold water to stop cooking, then strain and set aside.
2. Cook the pasta: Add the pasta to the same boiling water and cook until al dente according to package instructions. Drain and set aside.
3. Prepare the chicken: Pat the chicken dry using paper towels and season generously with salt. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half of the chicken cubes and cook undisturbed for 3 minutes until browned, then flip and cook for an additional 3 minutes. Remove the chicken and set aside. Repeat the process with another tablespoon of olive oil and the remaining chicken cubes. Return all the cooked chicken to the pan.
4. Sauté garlic and peppers: Add the remaining ¼ cup olive oil to the pan with the chicken, then add the thinly sliced garlic and chopped hot cherry peppers. Cook, stirring frequently, until the garlic is golden and fragrant, about 1 minute.
5. Combine pasta and broccoli rabe: Add the blanched broccoli rabe and drained pasta to the pan. Stir gently to combine all ingredients thoroughly. Add additional olive oil as needed to coat the pasta evenly.
6. Season and serve: Taste and adjust seasoning with salt and pepper as desired. Serve warm topped with freshly grated Parmesan cheese.

Notes

• To reduce bitterness, remove the tougher stems from broccoli rabe before cooking.
• Use jarred hot cherry peppers to add a spicy kick to the dish; substitute with crushed red pepper flakes if unavailable.
• For a gluten-free version, substitute the pasta with gluten-free short pasta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Add a splash of lemon juice before serving for brightness if desired.

Keywords: Chicken pasta, broccoli rabe pasta, Italian dinner, quick chicken recipe, garlicky pasta, spicy pasta, healthy pasta recipe