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Fusilli with Chicken and Broccoli Rabe

Let's be honest, sometimes you just need a one pan meal. Everything thrown together and melded into a delicious and somewhat easy meal that the whole family can enjoy. This is one of those meals. It's a perfect dinner when you're craving comfort food but don't want something too rich or heavy. Laura and Andrew have a pasta dish in their rotation that is similar to this, but uses sausage instead of chicken. Laura was so happy to discover this "lighter" pasta recipe so similar to one of her true favorites. Plus, you can use rotisserie chicken, which saves you some prep time.

Serves 4-6


• 1 teaspoon kosher salt, divided, plus more for the pasta water • 1/2 lb. (8 oz.) fusilli pasta • 1 bunch broccoli rabe, cut into 1-inch pieces • 3 tablespoon of EVOO • 2 garlic cloves, smashed and peeled • 1 shallot, sliced • 1/2 tsp. red pepper flakes, optional • half a rotisserie chicken (or any chicken of your choice), meat pulled and shredded - about 2 cups meat • 1 cup freshly grated parm


1. Bring a large pot of water to a boil over high heat. Season water 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 cool 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 parm. Toss well to combine, adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired!


*Recipe by Giada De Laurentiis


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