Fresh Fettuccine with Roasted Chicken and Broccoli Rabe

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe


1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces

1 (9-ounce) container fresh fettuccine pasta

1 (14-ounce) can reduced-sodium chicken broth

1/4 cup fresh lemon juice

3 cups shredded roasted chicken (from 1 roasted chicken)

3/4 cup freshly grated Parmesan

1/2 cup pine nuts, toasted

2 tablespoons chopped fresh parsley leaves

2 tablespoons olive oil

1 tablespoon lemon zest

Salt and freshly ground black pepper


  1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
  2. Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

Chicken Fettuccine Alfredo

Sweet Fresh Fettuccini

Melon Fettuccini with Sweet Wine and Fresh Mint

Fresh Fettuccine with Figs, Prosciutto and Goat Cheese

Fresh Fettuccine with Pulled Rotissiere Chicken, Pesto, and Roasted Peppers

Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella

Fettuccine Chicken Salad

Fresh Asian Chicken Salad