SIGN UP FOR 10% OFF ON YOUR FIRST GIADZY ORDER

NOW SHIPPING TO U.S. TERRITORIES & ISLANDS

Photo Credit: Elizabeth Newman

Chicken And Broccoli Rabe Pasta

by Giada

★★★★★

(2 reviews)

Prep Time

15 minutes

Cook Time

15 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Chicken And Broccoli Rabe Pasta

Name: Chicken and Broccoli Rabe Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 teaspoon kosher salt, (divided, plus more for the pasta water); 1/2 pound 8 ounces pasta, such as Fiorentini or Fusilli; 1 bunch broccoli rabe, (cut into 1-inch pieces); 3 tablespoons olive oil; 2 cloves garlic, (smashed and peeled); 1 shallot, (sliced); 1/2 teaspoon red pepper flakes, (optional); Half a rotisserie chicken, (meat pulled and shredded, about 2 cups shredded meat); 1 cup freshly grated Parmigiano-Reggiano cheese

You must be signed in to print this content

Broccoli rabe, or "rapini," is one of my favorite vegetables that is used frequently in Italian cuisine. It has a sharp flavor, so blanching it in the pasta water for a bit helps to tame a bit of the bitterness. That said, I absolutely love the flavor.

While broccoli rabe is not actually in the broccoli family, if you can't find it, broccolini is a good substitute here (and what we used in these photos!) - or really any dark leafy green, too! In that case, you can skip the blanching step.

This is a great one-pot weeknight dinner because you've got your protein, veggies, and carbs all in one pan. It's such an easy complete meal!

chicken broccoli rabe pasta

Chicken and Broccoli Rabe Pasta

Prep Time

15 minutes

Cook Time

15 minutes

Calories

428

Author:

Giada De Laurentiis

Image of Chicken and Broccoli Rabe Pasta

Ingredients

1 teaspoon kosher salt, (divided, plus more for the pasta water)
1/2 pound 8 ounces pasta, such as Fiorentini or Fusilli

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 bunch broccoli rabe, (cut into 1-inch pieces)
3 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 cloves garlic, (smashed and peeled)
1 shallot, (sliced)
1/2 teaspoon red pepper flakes, (optional)
Half a rotisserie chicken, (meat pulled and shredded, about 2 cups shredded meat)
1 cup freshly grated Parmigiano-Reggiano cheese

Fiorentini Pasta

Regular Price: $11.50

Sale Price: $11.50
Regular Price

Unit Price: per

(1.1 lbs)

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
Regular Price

Unit Price: per

(17 oz)

Instructions

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

Nutrition

per serving: Calories; 428

Amount/Serving % Daily Value

Carbs: 4 grams
Protein: 44 grams
Fat: 27 grams
Saturated Fat: 8 grams
Cholesterol: 131 milligrams
Sodium: 1416 milligrams
Fiber: 2 grams
Sugar: 1 grams
Unsaturated Fat: 11 grams

nut free

2 reviews & comments

Jean Curtis - Jun 09

This was delicious!!! I enjoyed it so much I’m making it again this weekend !!
Grace Russo - Jun 09

I had never heard of broccoli rabe until my husband made some for me. OMG!!! It was sooooo good. I instantly loved it!! We made this recipe and being a chef himself, he added white wine to it and it was AMAZING!!! You can't go wrong with this dish!!