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.
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.
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.