Creamy Tuscan Chicken and Kale Spaghetti with Bacon

This rustic Tuscan-inspired spaghetti is the ultimate comfort food. Tender spaghetti is tossed in a creamy Parmesan sauce, studded with pan-roasted chicken seasoned with aromatic herbs and scattered with garlicky wilted kale. Crispy bacon adds a smoky crunch that ties everything together.

It’s a satisfying one-pan meal that comes together quickly, making it perfect for busy weeknights when you crave something hearty and delicious. The creamy sauce coats every strand of pasta, while the kale and chicken provide texture and protein.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Remove and discard any large stems from kale; roughly chop leaves. Peel and mince or grate garlic. Zest and quarter the lemon. Open package of chicken and drain off any excess liquid; season all over with salt, pepper and half the Tuscan Heat Spice (use all for 4 servings).
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. If necessary, cook kale in batches. Stir in garlic and cook until fragrant, 30 seconds; add lemon zest. Season with salt and pepper. Transfer to a plate.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. Return kale to the pan with chicken and reduce heat to medium low. Stir in cream sauce base, stock concentrate and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a simmer and cook until sauce is combined and thickened, 2-3 minutes.
6. Add drained spaghetti and 1 tablespoon butter (2 tablespoons for 4 servings) to the pan with sauce; toss to combine. Add a squeeze of lemon juice. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide pasta between bowls and top with Parmesan. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to revive the sauce.

Can I make this dish vegetarian?

Absolutely! Omit the bacon and chicken and use vegetable stock concentrate instead. Add extra vegetables like mushrooms or sun-dried tomatoes for more flavor.