Creamy Kale Chicken Pasta

Tender chicken, fresh kale, and pasta tossed in a rich Parmesan garlic cream sauce. An easy and comforting Italian-American dinner for busy weeknights.

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Prep Time 15

Cook Time 25

Equipment

1 Large pot for boiling pasta
1 Large skillet
1 Colander
1 Wooden spoon or spatula

Ingredients

Group: Pasta and Chicken
12 oz penne or rigatoni pasta
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1/2 tsp salt plus more for pasta water
1/4 tsp freshly ground black pepper
Group: Creamy Kale Sauce
3 cloves garlic minced
4 cups fresh kale stems removed and leaves roughly chopped
1 cup heavy cream
1/2 cup low-sodium chicken broth
3/4 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
1 tbsp fresh lemon juice
1/4 tsp red pepper flakes optional
Group: Garnish Optional
2 tbsp freshly grated Parmesan cheese
Freshly ground black pepper to taste

Instructions

Group: Preparation
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
Pat the chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Group: Cook the Chicken and Sauce
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until browned and fully cooked. The thickest pieces should reach 165°F (74°C). Transfer to a plate.
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds, stirring constantly, until fragrant.
Add the chopped kale and chicken broth. Cook for 3–4 minutes, stirring occasionally, until the kale softens.
Pour in the heavy cream and add the Italian seasoning and optional red pepper flakes. Simmer gently for 2–3 minutes; do not boil vigorously.
Stir in the Parmesan a little at a time until the sauce is smooth. Add the lemon juice and adjust salt and pepper to taste.
Group: Combine and Serve
Return the cooked chicken to the skillet. Add the drained pasta and toss until evenly coated with the creamy kale sauce. Add a splash of reserved pasta water if the sauce is too thick.
Serve warm with extra Parmesan and freshly ground black pepper, if desired.

Notes

Pro Tips: Remove the tough kale stems before chopping. Grate Parmesan fresh for a smoother sauce. Reserve pasta water to help loosen and emulsify the cream sauce.
Ingredient Substitutions: Baby spinach can replace kale, but it needs less cooking time. Boneless chicken thighs can replace chicken breast. Half-and-half can be used instead of cream, though the sauce will be lighter and may need gentler heating.