Chicken and Kale Pasta
Elevate your weeknight meal routine with this creamy and satisfying Chicken and Kale Pasta, a perfect balance of hearty protein, wholesome greens, and comforting carbs. Juicy, pan-seared chicken breasts pair beautifully with tender penne pasta and nutrient-rich kale, all tossed in a luscious sauce made with garlic, chicken broth, heavy cream, and Parmesan cheese. A pinch of red pepper flakes adds optional heat, while fresh parsley provides a bright, herby finish. Ready in just 40 minutes, this easy one-pan pasta recipe delivers restaurant-quality flavor in the comfort of your own kitchen. Whether you're looking for a quick dinner idea or a delicious way to incorporate more greens into your diet, this chicken and kale pasta is sure to become a family favorite.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 4 cups kale, stems removed and leaves chopped
- 12 ounces penne pasta
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil, and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set aside.
Step 2
While the pasta is cooking, season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.
Step 4
Using the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Step 5
Add the chopped kale to the skillet along with a pinch of salt. Cook for 3-4 minutes, stirring frequently, until the kale begins to wilt.
Step 6
Pour in the chicken broth and let it simmer for 2 minutes. Then add the heavy cream and stir to combine.
Step 7
Stir in the cooked pasta, sliced chicken, and Parmesan cheese. Toss everything together until well combined and heated through. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 8
Taste and adjust seasoning with additional salt and pepper if needed. If desired, sprinkle red pepper flakes for a hint of spice.
Step 9
Serve the chicken and kale pasta immediately, garnished with chopped fresh parsley and extra Parmesan cheese, if desired. Enjoy!
Nutrition Facts
| Serving size | (1270.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2775.1 |
| Total Fat 105.7g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 475.8mg | 0% |
| Sodium 4279.0mg | 0% |
| Total Carbohydrate 264.9g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 1.5g | |
| Protein 183.5g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 922.0mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2435.8mg | 0% |
Source of Calories