Chicken and Rapini Penne: A Delicious and Easy Weeknight Meal

This Chicken and Rapini Penne recipe is a flavorful and satisfying dish that’s perfect for a weeknight dinner. The slight bitterness of the rapini complements the savory chicken and garlic, all tossed together with perfectly cooked penne pasta. It’s a healthy, balanced meal that’s quick to prepare and sure to become a family favorite. This recipe provides a good balance of protein, carbohydrates, and healthy vegetables, making it a complete and nutritious meal.

Why You’ll Love This Recipe

* **Quick and Easy:** Ready in under 30 minutes, this recipe is perfect for busy weeknights.
* **Flavorful:** The combination of chicken, rapini, garlic, and Parmesan cheese creates a delicious and complex flavor profile.
* **Healthy:** Rapini is packed with vitamins and minerals, making this a nutritious meal.
* **Versatile:** You can easily adapt this recipe to your liking by adding other vegetables, using different types of pasta, or substituting the chicken with sausage or shrimp.
* **Budget-Friendly:** Uses simple and affordable ingredients readily available.

## Ingredients

* 1 pound penne pasta
* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 large bunch rapini (broccoli rabe), about 1 pound, washed and roughly chopped
* 4 cloves garlic, minced
* 1/4 cup olive oil, plus more for drizzling
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup chicken broth or white wine (optional, for deglazing the pan)
* Red pepper flakes, to taste (optional)
* Salt and freshly ground black pepper, to taste
* Lemon wedges, for serving (optional)

## Equipment

* Large pot for boiling pasta
* Large skillet or Dutch oven
* Cutting board
* Knife
* Colander
* Garlic press (optional)

## Instructions

### Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Al dente means the pasta should be firm to the bite, not mushy. Overcooked pasta will not hold its shape well when tossed with the other ingredients.
2. Reserve about 1 cup of pasta water before draining. This starchy water can be used to help create a creamy sauce and bind the ingredients together. Drain the pasta in a colander and set aside.

### Step 2: Prepare the Chicken

1. While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. This will ensure that the chicken cooks quickly and evenly.
2. Season the chicken with salt, pepper, and any other desired spices, such as garlic powder or Italian seasoning. A simple seasoning blend is usually best to allow the flavors of the rapini and garlic to shine through.

### Step 3: Cook the Chicken and Garlic

1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Make sure the skillet is large enough to accommodate all the ingredients later.
2. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Avoid overcrowding the pan, as this will cause the chicken to steam instead of brown. If necessary, cook the chicken in batches. Ensure the internal temperature reaches 165°F (74°C).
3. Remove the chicken from the skillet and set aside.
4. Add the remaining 2 tablespoons of olive oil to the skillet. Reduce the heat to medium and add the minced garlic. Cook for about 30 seconds, or until fragrant, being careful not to burn the garlic. Burnt garlic will have a bitter taste.

### Step 4: Cook the Rapini

1. Add the chopped rapini to the skillet. Cook, stirring frequently, until the rapini is wilted and tender-crisp, about 5-7 minutes. Rapini can be slightly bitter, so cooking it until tender-crisp helps to mellow the flavor. If the rapini starts to stick to the skillet, add a tablespoon or two of water to help steam it.
2. If using, add the red pepper flakes to the skillet with the rapini for a touch of heat. Adjust the amount of red pepper flakes to your preference.

### Step 5: Combine Everything

1. Return the cooked chicken to the skillet with the rapini. Stir to combine.
2. Add the cooked penne pasta to the skillet. Toss everything together to combine.
3. Pour in the chicken broth or white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. This adds extra flavor to the sauce. Allow the liquid to simmer for a minute or two to reduce slightly.
4. Add the grated Parmesan cheese to the skillet. Toss again to combine. The Parmesan cheese will melt and create a creamy sauce. Add a little of the reserved pasta water if the sauce seems too thick.
5. Season with salt and pepper to taste. Remember that Parmesan cheese is salty, so you may not need to add much additional salt.

### Step 6: Serve

1. Serve the Chicken and Rapini Penne immediately. Garnish with extra Parmesan cheese and a drizzle of olive oil, if desired. A squeeze of fresh lemon juice adds a bright, fresh flavor.
2. Serve hot and enjoy!

## Tips for Success

* **Don’t overcook the pasta:** Al dente pasta is key to a good texture in this dish. Overcooked pasta will become mushy and won’t hold its shape well.
* **Don’t burn the garlic:** Burnt garlic is bitter and can ruin the flavor of the dish. Cook it over medium heat and stir frequently.
* **Adjust the seasoning:** Taste the dish before serving and adjust the seasoning as needed. Remember that Parmesan cheese is salty.
* **Use fresh ingredients:** Fresh rapini and garlic will provide the best flavor. Look for rapini with bright green leaves and firm stems.
* **Deglaze the pan:** Deglazing the pan with chicken broth or white wine adds extra flavor to the sauce. Don’t skip this step!
* **Add pasta water as needed:** The reserved pasta water helps to create a creamy sauce and bind the ingredients together. Add it a little at a time until the sauce reaches your desired consistency.
* **Customize the recipe:** Feel free to add other vegetables, such as sun-dried tomatoes, mushrooms, or bell peppers. You can also substitute the chicken with sausage or shrimp.

## Variations

* **Spicy:** Add more red pepper flakes for a spicier dish. You can also add a pinch of cayenne pepper.
* **Creamy:** Add a splash of heavy cream or half-and-half to the sauce for a richer, creamier dish.
* **Vegetarian:** Omit the chicken and add more vegetables, such as mushrooms or bell peppers. You can also add some cannellini beans for protein.
* **With Sausage:** Replace the chicken with Italian sausage, either sweet or spicy.
* **With Shrimp:** Substitute the chicken with shrimp. Add the shrimp to the skillet after the garlic and cook until pink and cooked through.
* **Different Pasta:** Use any type of pasta you like, such as orecchiette, cavatappi, or farfalle.

## Serving Suggestions

* Serve with a side salad and crusty bread.
* Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
* Top with a sprinkle of fresh parsley or basil.

## Storage

* **Refrigerate:** Store leftover Chicken and Rapini Penne in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in the microwave or in a skillet over medium heat. Add a splash of water or broth to prevent the pasta from drying out.

## Nutritional Information (approximate, per serving)

* Calories: 550-650
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 60-70g
* Fiber: 5-7g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Frequently Asked Questions (FAQ)

* **Can I use frozen rapini?**
Yes, you can use frozen rapini. Thaw it completely before cooking. Be sure to squeeze out any excess water.
* **Can I make this recipe ahead of time?**
You can cook the pasta and chicken ahead of time and store them separately. Then, when you’re ready to eat, cook the rapini and combine everything together.
* **Is rapini the same as broccoli rabe?**
Yes, rapini and broccoli rabe are the same vegetable. It’s also known as broccoli raab in some regions.
* **Where can I find rapini?**
Rapini is typically found in the produce section of most grocery stores, especially during the fall and winter months.
* **Can I use chicken thighs instead of chicken breasts?**
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs will take a little longer to cook.
* **Can I freeze this dish?**
Freezing cooked pasta dishes can sometimes alter the texture of the pasta, making it slightly mushy upon thawing. However, if you want to freeze it, let it cool completely before placing it in an airtight container. Thaw overnight in the refrigerator and reheat thoroughly.
* **What if I don’t like the bitterness of rapini?**
You can reduce the bitterness of rapini by blanching it in boiling water for a few minutes before cooking it in the skillet. You can also add a touch of sugar or lemon juice to the dish to balance the bitterness.
* **How can I make this dish gluten-free?**
Simply use gluten-free penne pasta.
* **What other cheeses can I use?**
Pecorino Romano is a good substitute for Parmesan cheese. You can also use a blend of Parmesan and Romano.
* **Can I add other herbs?**
Yes, fresh herbs like parsley, basil, or oregano can enhance the flavor of the dish. Add them at the end of cooking.

Enjoy this delicious and easy Chicken and Rapini Penne recipe! It’s a perfect weeknight meal that’s sure to satisfy.