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Photo Credit: Elizabeth Newman

Chicken And Broccoli Rabe Pasta

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
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Chicken and Broccoli Rabe Pasta

Category

dinner main Main Course 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
  • 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

Instructions

  1. 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.
  2. 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

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

2 reviews & comments

  • Author's avatar image
    Jean Curtis
    ★★★★★
    ★★★★★

    This was delicious!!! I enjoyed it so much I’m making it again this weekend !!

  • Author's avatar image
    Grace Russo
    ★★★★★
    ★★★★★

    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!!

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