Chicken and Broccoli Rabe Pasta

Chicken and Broccoli Rabe Pasta

The combination of pasta, garlic and olive oil has long been one of the best ways to feed many mouths with ease. Here, that garlicky pasta is joined by browned chunks of chicken, tender and bitter broccoli rabe and spicy cherry peppers. Browning boneless, skinless chicken breast takes little effort if done right — the key is to not overcrowd the pan. The chicken cooks through quickly, so sautéing it in batches adds minimal time and maximum flavor to this recipe. Feel free to use broccolini instead of broccoli rabe, sweet cherry peppers instead of spicy or even another short pasta instead of cavatelli — just don’t skip the freshly grated Parmesan on top. 

Yield: 4 to 6 servings

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

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. 

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.  

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.

TIP: 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.

 I used your suggestion and added the broccoli rabe for the final two minutes of the pasta cooking time.