Garlic Chicken & Kale Spaghetti

Looking for a delicious pasta dish that’s easy to whip up on a busy weeknight? This Chicken Kale Pasta is the perfect solution! With tender spaghetti noodles coated in a creamy sauce made with parmesan cheese, garlic, and a touch of red pepper flakes, this recipe is packed with flavor. The addition of baby kale and artichoke hearts takes this dish to the next level, offering a healthy and satisfying twist on classic Italian-style pasta recipes. Plus, it’s a great way to use up leftover chicken or rotisserie chicken, saving you time and effort.

Why You’ll Love this Recipe!

This Chicken Kale Pasta is everything you want in a weeknight dinner: quick, easy, and full of flavor. It’s a one-pot meal (with minimal cleanup!) that’s sure to please the entire family. Whether you’re a seasoned cook or it’s your first time trying a creamy sauce, this recipe is foolproof and guaranteed to impress. Bonus: it’s a nutritious meal that doesn’t taste like one! 😉

Ingredients Needed for Chicken Kale Pasta

Here’s what you’ll need to gather up to make this easy pasta dish.

Butter & Olive Oil – A combination for rich flavor and easy cooking.
Garlic – Minced cloves of garlic for a fragrant base.
Baby Kale – Chopped and tender, adding a nutritious punch.
Flour – Helps thicken the creamy sauce.
Milk – For a smooth, velvety texture.
Chicken Bouillon Paste – Adds depth and a boost of chicken flavor.
Dried Herbs – Basil, thyme, and oregano for an Italian-inspired flavor.
Red Pepper Flakes – A subtle kick of heat (adjust to taste).
Cooked Chicken – Shredded chicken breast or chicken thighs work great.
Artichoke Hearts – Adds a tangy, savory twist.
Whole Wheat Spaghetti – A hearty, healthier choice for pasta night.
Parmesan Cheese – Freshly grated for maximum flavor.

Variations

Use bowtie pasta or your favorite gluten-free pasta to customize this recipe.
Swap baby kale for spinach or Swiss chard.
Add cherry tomatoes for a burst of color and sweetness.
Substitute chicken with shrimp or make it vegetarian by omitting the meat and adding pine nuts.
For extra creaminess, stir in a dollop of sour cream or Greek yogurt.

How to Make Chicken Kale Pasta

For full recipe details, including ingredient measurements see the printable recipe card down below. Here are my step by step directions for making this Chicken Kale Pasta:

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve some pasta water and rain pasta.

2. Prepare the Sauce

Heat butter and olive oil in a large skillet over medium heat. Add garlic and baby kale, cooking until fragrant and tender.

Sprinkle in flour, stir, and cook for a minute. Whisk in milk, ensuring there are no lumps. Lower heat to medium-low.

Mix in chicken bouillon paste, dried herbs, red pepper flakes, and season with salt and black pepper.

3. Combine

Stir in cooked chicken, artichoke hearts, and parmesan cheese. Heat until chicken is warmed through and the sauce begins to thicken.

4. Toss with Pasta

Add cooked pasta to the skillet with chicken mixture, tossing to coat. Use reserved pasta water to adjust the sauce’s consistency, if needed. Garnish with additional parmesan cheese and serve warm.

Storage + Make Ahead Directions for Chicken Kale Pasta

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a little chicken stock or pasta water to loosen the sauce.

To Make Ahead: Prepare the sauce and cook the pasta separately. Combine just before serving to maintain the best texture.

To Freeze: Freeze the chicken and kale pasta in individual portions in an airtight container for up to 2 months. Reheat gently with a splash of chicken broth or milk.

What to Serve with Chicken Kale Pasta

Pair this creamy pasta dish with simple and fresh sides to round out the meal:

Garlic Bread: Crispy, buttery garlic bread is a classic choice for soaking up the creamy sauce.
Side Salad: A fresh green salad with lemon juice and olive oil dressing complements the richness of the pasta.
Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts are great ways to add more veggies to your meal.
Soup: A light chicken soup or vegetable broth-based soup makes a comforting starter.

More Pasta Dishes to Try!

Summer Squash Linguine
Parmesan Garlic Linguine
Chicken Pesto Pasta
Cheesy Taco Pasta
Lemon Chicken Pasta
Crockpot Italian Chicken Pasta

This Chicken Kale Pasta is a great way to enjoy a delicious pasta dish without spending a lot of time in the kitchen. The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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.

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.
While pasta is cooking, make the sauce. In a large skillet, heat butter and olive oil over medium heat.
Add in garlic and chopped baby kale until fragrant and tender, 2 minutes.
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.
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.
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