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 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

15 MINPrep Time

15 MINCook Time

4Servings

(3)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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

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 Fusilli
1 bunch broccoli rabe, (cut into 1-inch pieces)
3 tablespoons olive oil

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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

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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.

nut free

3 comments

Cate - Feb 03

★★★★★

★★★★★

Delicious! We didn’t have broccoli rabe so I used kale. I also added a dollop of mascarpone cream cheese to the sauce. So flavorful. My husband had seconds. Will definitely make again. Fast, easy – great weeknight meal. Thank you, Giada!
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!!