Chicken and Broccoli Rabe Pasta Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
