Creamy Tuscan Chicken and Kale Spaghetti with Bacon

Looking for a new way to celebrate pasta night? This rustic, Tuscan-inspired dish brings together perfectly al dente spaghetti, creamy Parmesan sauce and tender bites of pan-roasted chicken seasoned with aromatic Italian herbs. Crispy bacon and garlicky wilted kale add texture and depth, making every forkful irresistible.

Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to become a favorite. The combination of savory bacon, juicy chicken and a luscious cream sauce creates a comforting meal that feels indulgent yet is surprisingly simple to prepare.

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Ingredients

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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 lemon. Open package of chicken and drain off any excess liquid; season all over with salt, pepper and half the Tuscan Heat Spice (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. TIP: 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 pan used for kale over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. Transfer kale to 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 TBSP butter (2 TBSP for 4 servings) to 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 fettuccine, linguine or any long pasta. 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 refresh the sauce.

Can I make this recipe vegetarian?

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