Ingredients
Method
- Slice chicken breast horizontally into thin cutlets, then place in a bowl with cold water and 1 tablespoon kosher salt. Let sit for 20 minutes, then pat dry with paper towels.
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta water before draining.
- While pasta cooks, bring another pot of salted water to a rolling boil for the broccoli rabe. Blanch for exactly 3 minutes — you want them tender but still bright green and slightly crisp. Drain and set aside.
- Melt butter in a large skillet over medium-high heat. Add chicken cutlets in a single layer (cook in batches if needed). Season with black pepper. Cook for 2-3 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate.
- In the same pan, add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant but not browned. Pour in heavy cream and bring to a simmer.
- Add drained pasta and broccoli rabe to the sauce. Toss everything together, adding reserved pasta water a little at a time until sauce coats everything nicely (about 1/4 to 1/2 cup).
- Stir in Parmesan cheese until melted. Return chicken to the pan, breaking into large chunks if you prefer. Serve immediately with extra Parmesan on top.
Nutrition
Notes
This dish has earned its permanent place because it's got everything: the sharp, peppery bite of broccoli rabe that cuts through richness, chicken that actually tastes like chicken, and penne that soaks up the garlicky brown butter sauce without getting soggy. I make it when I want something that feels intentional but doesn't require juggling a dozen pans.
The one thing that makes a real difference is saving a ladle of pasta water before you drain — you'll whisk it into the pan with your butter and garlic, and suddenly everything binds together instead of sliding off the noodles like it's trying to escape.