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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Pour in the chicken broth and let it simmer for 2 minutes. Then add the heavy cream and stir to combine.
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.
Taste and adjust seasoning with additional salt and pepper if needed. If desired, sprinkle red pepper flakes for a hint of spice.
Serve the chicken and kale pasta immediately, garnished with chopped fresh parsley and extra Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
