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


Chicken and Broccoli Rabe Pasta


dinner main Main Course pasta



Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Chicken and Broccoli Rabe Pasta


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


  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.



per serving
Amount/Serving % Daily Value
4 grams
44 grams
27 grams
Saturated Fat
8 grams
131 milligrams
1416 milligrams
2 grams
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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