Chicken and Broccoli Rabe Pasta Recipe

Introduction

This Chicken and Broccoli Rabe Pasta is a vibrant and flavorful meal that combines tender chicken, slightly bitter broccoli rabe, and spicy cherry peppers. The dish is quick to prepare and perfect 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 color, about 60 to 90 seconds. Using a slotted spoon, transfer the broccoli rabe to a bowl, rinse with cold water, and strain. Set aside. Add the pasta to the boiling water and cook until al dente, then drain.
2. Step 2: Meanwhile, pat the chicken dry with paper towels and cut into 1-inch cubes. Salt generously. Heat 1 tablespoon of olive oil in a large pan over medium heat. When the oil shimmers, add half of the chicken and cook for 3 minutes. Flip and cook for another 3 minutes until browned. Remove chicken and set aside.
3. Step 3: Add another tablespoon of oil to the pan and cook the remaining chicken the same way. Return all the cooked chicken to the pan.
4. Step 4: Add the remaining ¼ cup olive oil, garlic, and cherry peppers to the pan. Cook, stirring frequently, until the garlic is golden and fragrant, about 1 minute.
5. Step 5: Add the broccoli rabe and cooked pasta to the pan. Stir to combine and add more olive oil if needed to coat the pasta evenly. Season with salt and pepper to taste.
6. Step 6: Serve warm, topped with freshly grated Parmesan cheese.

Tips & Variations

• Use spicy Italian sausage instead of chicken for a different flavor profile and added richness.
• If broccoli rabe is too bitter, blanch it a little longer or sauté with a pinch of sugar to balance flavors.
• Substitute cavatelli with rigatoni or penne if you prefer a different pasta shape.
• Add a squeeze of fresh lemon juice before serving for a bright finish.

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 water or olive oil to keep the pasta from 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 preferred for its texture and flavor, but you can use frozen if needed. Thaw and drain well before cooking, and reduce blanching time since it’s already partially cooked.

What can I substitute for hot cherry peppers?

If you don’t have hot cherry peppers, use crushed red pepper flakes or chopped fresh chili peppers to add heat. Adjust the amount based on your spice preference.

Chicken and Broccoli Rabe Pasta Recipe

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★★★★★

4.6 from 126 reviews

A flavorful and hearty Chicken and Broccoli Rabe Pasta dish featuring tender bites of sautéed chicken, slightly bitter broccoli rabe, and spicy cherry peppers, all tossed with al dente cavatelli pasta and finished with a generous sprinkle of Parmesan cheese. This Italian-inspired recipe balances robust flavors and textures for a satisfying meal perfect for weeknight dinners or casual gatherings.

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

Ingredients

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Produce

• 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

Pasta

• 1 pound cavatelli or other short pasta

Meat

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

Oils & Seasonings

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

Dairy

• Grated Parmesan, for serving

Instructions

1. Blanch the Broccoli Rabe and Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the broccoli rabe and cook for 60 to 90 seconds until it turns vibrant green. Use a slotted spoon to transfer it to a bowl, rinse with cold water to stop the cooking, then drain well. Next, add the pasta to the boiling water and cook until al dente according to package instructions. Drain pasta and set both aside.
2. Cook the Chicken: Pat the chicken cubes dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil over medium heat in a large pan. When shimmering, add half the chicken pieces. Cook for about 3 minutes until browned, then flip and cook an additional 3 minutes. Remove chicken from pan and repeat with the remaining chicken using another tablespoon of oil. Return all chicken to the pan.
3. Sauté Garlic and Peppers, Combine Ingredients: Add the remaining ¼ cup olive oil to the pan with the chicken. Stir in the sliced garlic and chopped cherry peppers, cooking and stirring frequently until the garlic turns golden, about 1 minute. Add the blanched broccoli rabe and cooked pasta to the pan. Stir everything together to combine thoroughly. Add more olive oil if needed to coat the pasta evenly. Adjust seasoning with salt and pepper to taste.
4. Serve: Plate the pasta warm and finish with a generous sprinkle of freshly grated Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

• This dish benefits from using fresh broccoli rabe; remove the tough stems for better texture.
• Jarred hot cherry peppers add a subtle spicy kick; adjust quantity based on desired heat level.
• Use cavatelli or any other short, sturdy pasta that holds sauce well.
• For added depth, consider finishing with a drizzle of extra virgin olive oil before serving.
• Ensure to not overcook broccoli rabe to preserve its vibrant color and slight crispness.

Keywords: Chicken broccoli rabe pasta, Italian pasta dish, sautéed chicken recipe, spicy pasta, quick weeknight dinner