Chicken and Broccoli Rabe Pasta

By Dan Pelosi

Updated September 22, 2025

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready In
45 min
Rating
4(7)
Comments
Read comments

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. 

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Ingredients

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

61 grams carbs; 56 milligrams cholesterol; 523 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 5 grams fiber; 625 milligrams sodium; 31 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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. 

  2. Step 2

    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.  

  3. Step 3

    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.

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4 out of 5
7 user ratings
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Comments

Hollyanna

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.

Christa

Why not add the broccoli rabe to the last minute of cooking, rather than add the extra step?

Rochelle

@Christa I used your suggestion and added the broccoli rabe for the final two minutes of the pasta cooking time. It worked fine for me.

Hollyanna

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.

Rochelle

@Hollyanna agree with the extra peppers. At your recommendation, I added three tablespoons instead of two, but it could’ve used another.

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