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A plate of creamy chicken kale pasta topped with grated cheese and green vegetables, served on a green-rimmed white plate.
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Chicken Kale Pasta

This easy Chicken Kale Pasta is packed with flavor, healthy protein, and veggies plus is ready in about 30 minutes. Perfect for weeknight meals at home.
Course Dinner
Cuisine Italian
Keyword chicken kale pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 562kcal
Author Katie Cooksey

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 2 1/2 cups chopped baby kale*
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • 1 teaspoon chicken bouillon paste
  • 1 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/8 teaspoon red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1 1/2 cups cooked shredded chicken think rotisserie!
  • 1 cup artichoke hearts chopped
  • 1/2 lb whole wheat spaghetti
  • 1/2 cup parmesan cheese grated, plus more for garnish
US Customary - Metric

Instructions

  • Bring large pot of water to a boil. Salt generously and add pasta. Cook to al dente according to package directions.
    A pot of uncooked chicken kale pasta is displayed on a white countertop. Wooden-handled pots labeled "Ambition" hold the ingredients, and a white kitchen towel is underneath.
  • While pasta is cooking, make the sauce. In a large skillet, heat butter and olive oil over medium heat.
    A wooden spatula stirs butter melting in a frying pan, setting the stage for a delicious chicken and broccoli dish. Kale peeks out in the background, promising a vibrant addition to the meal.
  • Add in garlic and chopped baby kale until fragrant and tender, 2 minutes.
    Fresh kale leaves in a frying pan on a marble surface, ready to be transformed into a delightful chicken and kale dish.
  • Sprinkle in flour. Stir and cook 1 minute. Whisk in milk to prevent lumps and reduce heat to medium low.
  • Incorporate bouillon paste, basil, thyme, oregano, red pepper flakes, salt and black pepper.
    A black pot on a stove brims with creamy chicken kale pasta, topped with artichoke hearts and grated cheese, surrounded by kitchen utensils.
  • Add in cooked, shredded chicken, artichoke hearts and parmesan cheese. Stir to combine.
  • Heat 3 minutes or so until sauce starts to thicken and chicken is heated through.
    A skillet filled with chicken, spaghetti, kale, and a creamy sauce.
  • Toss with hot pasta to coat, top with more cheese if desired and serve.

Video

Notes

*I've seen baby kale and spinach mixes at the grocery store that would work well in this recipe if you can't find just plain baby kale!

Nutrition

Calories: 562kcal | Carbohydrates: 57g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 514mg | Potassium: 427mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2338IU | Vitamin C: 24mg | Calcium: 379mg | Iron: 3mg
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