Creamy Parmesan Chicken Penne with Kale

This creamy Parmesan chicken penne with kale is the perfect weeknight comfort meal. Tender chicken cutlets seasoned with Italian herbs, hearty kale and al dente penne pasta are all brought together in a luscious Parmesan cream sauce. It’s a satisfying dish that feels indulgent yet comes together quickly.

With just a handful of ingredients and simple steps, you can have a restaurant-quality pasta dinner on the table in about 25 minutes. The creamy sauce coats every bite, while the kale adds a touch of green and a boost of nutrients. It’s a family-friendly meal that’s sure to become a regular in your dinner rotation.

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Ingredients

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

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
2. While the pasta cooks, pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper, garlic powder and Italian seasoning.
3. In a large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and let rest. When cool enough to handle, slice into bite-sized pieces.
4. In the same skillet, add the remaining 2 teaspoons of olive oil and the butter. Add the kale and cook, stirring occasionally, until wilted, about 3-4 minutes.
5. Reduce heat to medium-low. Pour in the cream sauce base and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency.
6. Add the cooked penne and sliced chicken to the skillet. Toss everything together until well coated in the sauce. Season with additional salt and pepper if needed. Serve warm.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes like fusilli, rigatoni or farfalle. 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 milk or cream to refresh the sauce.

Can I make this dish dairy-free?

For a dairy-free version, use a plant-based cream sauce and dairy-free Parmesan alternative. The texture and flavor will vary slightly.