Chicken and Broccoli Rabe Pasta
Updated October 9, 2025
- Ready In
- 45 min
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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
Nutritional analysis per serving (4 to 6 servings)
61 grams carbs; 56 milligrams cholesterol; 523 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 5 grams fiber; 625 milligrams sodium; 31 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to boil. Add the broccoli rabe to the boiling water, cooking until the broccoli rabe is a vibrant green color, 60 to 90 seconds. Using a slotted spoon, transfer the broccoli rabe to a bowl, then rinse with cold water and strain. Set aside. Add the pasta to the boiling water and cook until al dente, then drain.
- Step 2
Meanwhile, pat the chicken dry with paper towels, and then cut into 1-inch cubes and salt generously. Place a large pan over medium heat and add 1 tablespoon of olive oil. When the oil is shimmering add half of the chicken. Cook the chicken for 3 minutes, then flip over to cook for 3 minutes more, until chicken is browned on both sides. Remove chicken from pan and set aside. Add another tablespoon of oil and cook the remaining chicken using the same method, then combine all of the chicken in the pan.
- Step 3
Add the remaining ¼ cup olive oil to the pan along with the garlic and cherry peppers and cook, stirring frequently, until the garlic is golden, about 1 minute. Add the broccoli rabe and cooked pasta and stir to combine. Add more olive oil, as needed, to coat the pasta. Season to taste. Serve warm, topped with freshly grated Parmesan.
Private Notes
Comments
I made this exactly as written, but felt it needed more acid, so I added the juice of one lemon at the very end. We loved it, and it was a breeze to make! Next time, I will keep the lemon and probably double the amount of chopped hot cherry peppers.
@Christa I used your suggestion and added the broccoli rabe for the final two minutes of the pasta cooking time. It worked fine for me.
Why not add the broccoli rabe to the last minute of cooking, rather than add the extra step?
My store had no broccoli rabe so I used arugula and it came out great. I can’t wait to try it with broccoli rabe because this was so good and healthy to boot!
The best way to blanch broccoli rabe is to put it in a colander and pour a couple of kettles full of boiling water over it. I suspect that comments referring to this recipe as “ bland” are substituting a bland vegetable for the broccoli rabe.
As is this dish is VERY bland. I made a sauce with the juice of one lemon, 1 cup of pasta water and a 1/2 cup of butter. I would have added a little heavy cream if I had it…..taste the sauce and add more butter/ cream so that it is balanced.