Ingredients

1/3 cup olive oil
16 garlic gloves peeled salt and pepper
2 cups shredded cooked chicken
1 pound broccoli rabe, trimmed and cut into 1½-inch pieces
1 pound orecchiette
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving


Method

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.
    Combine oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper in 8-inch square baking dish and              cover with aluminum foil. Bake, stirring occasionally, until garlic is caramelized and soft, about          20 minutes. Let cool slightly, then mash garlic and oil into paste with fork. Stir in chicken; cover        until needed.

2. Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli rabe and 1 tablespoon salt and        cook until crisp-tender, 1 to 3 minutes; transfer to paper towel–lined plate.

3. Return pot of water to boil, add pasta, and cook, stirring often, until aldente. 
    Reserve ½ cup cooking water, then drain pasta and return it to pot.
    Add chicken mixture, broccoli rabe, and Parmesan and toss to combine.
    Season with salt and pepper to taste and add reserved cooking water as needed to adjust                      consistency.