Creamy Parmesan Chicken and Kale Pasta

Looking for a new way to celebrate pasta night? This rustic, Tuscan-inspired dish is sure to become a favorite. Spaghetti is cooked until perfectly al dente, then tossed in a creamy Parmesan sauce. Bites of pan-roasted chicken are seasoned with Italian herbs for aromatic flavor and a touch of heat, while garlicky wilted kale adds tender texture throughout.

It’s an incredibly satisfying meal that comes together quickly, making it perfect for busy weeknights. The combination of creamy sauce, savory chicken and earthy kale creates a balanced and delicious dinner that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView 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

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat chicken dry and season with salt, pepper and half the Tuscan Heat Spice.
3. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 4-6 minutes per side. Transfer to a plate.
4. Reduce heat to medium. Add a splash of oil to the skillet, then add chopped kale and cook until wilted, about 2-3 minutes. Add minced garlic and cook 30 seconds more.
5. Return chicken to skillet. Add cream sauce base, remaining Tuscan Heat Spice and 1/4 cup reserved pasta water. Stir and bring to a simmer.
6. Add cooked spaghetti and Parmesan cheese. Toss to coat, adding more pasta water if needed for a creamy consistency. Squeeze lemon juice over the top, season with salt and pepper to taste and serve.
7. Garnish with additional Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like fettuccine or linguine works well. Adjust cooking time according to package directions.

Can I substitute the chicken?

Absolutely! Sliced chicken breast or thighs work great. For a vegetarian option, try using chickpeas or white beans.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.