Chicken and Broccoli Rabe Pasta Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- Cook the pasta: Add the pasta to the same boiling water and cook until al dente according to package instructions. Drain and set aside.
- 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.
- 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.
- 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.
- 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
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