Chicken Pasta with Kale: Italian Lemon and Olive Oil Pasta
This chicken pasta with kale relies on the balance of citrus and salt to cut through the richness of the Parmesan. Sauté the kale fast to preserve its bright colour and nutrients. You must reserve 60 ml of the pasta water before draining the penne. Add this water back to the skillet if the sauce seems dry. This step ensures a silky consistency without diluting the flavour of the lemon and chicken broth.
Chicken Pasta with Kale: Italian Lemon and Olive Oil Pasta
Recipe cardIngredients
Instructions
-
Sear the chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with 3 ml salt and 2 ml pepper. Cook for 5–6 minutes until golden and cooked through, then remove them to keep the meat tender.
-
Sauté the garlic
Reduce the heat to medium and add the remaining olive oil. Sauté the sliced garlic for 30 seconds. Stop as soon as it becomes fragrant to prevent the garlic from burning and turning bitter.
-
Wilt the kale
Add the kale to the skillet and cook for 3 minutes. Stir in the lemon juice, broth, and capers. Simmer for 2 minutes to integrate the flavours without over-cooking the leaves.
-
Boil the pasta
Bring a large pot of salted water to a boil. Add the penne and cook for 8–10 minutes until al dente. This texture ensures the pasta does not become mushy when tossed in the sauce.
-
Combine the elements
Reserve 60 ml of the pasta water before draining the penne. Toss the pasta into the skillet with the kale sauce. Add a splash of the reserved water if the sauce looks dry to create a silky consistency.
-
Finish the dish
Return the chicken to the skillet to warm through. Remove from heat and stir in the Parmesan until it melts into a light coating. Adjust the salt and pepper to your taste before serving.
Sauté the kale quickly to preserve its bright green colour and nutrients. If the leaves turn a dull olive-grey, you have over-cooked them. Use a thermometer to ensure the chicken reaches 74°C (165°F) so the meat is safe but remains juicy.
What to serve with it
Pair this pasta with warm crusty garlic bread to soak up the lemony sauce. A simple mixed-green salad with a light vinaigrette provides a fresh balance to the richness of the Parmesan. For extra brightness, finish the plates with a zest of lemon and chopped fresh parsley before serving.
Storing and reheating
Keep any leftovers at room temperature for no more than 2 hours. Store the dish in an airtight container in the freezer for up to 3 days. Reheat the pasta gently in a saucepan, adding a splash of broth to restore the silkiness of the sauce during the process.
Getting the texture right
Reserve 60 ml of the pasta water before draining. Use this liquid to adjust the sauce thickness without diluting the flavour. Sauté the kale quickly to preserve its bright colour and nutrients. Ensure the chicken reaches an internal temperature of 74°C (165°F) to maintain a tender texture.
Choosing the cut
Use boneless skin-less chicken breasts cut into bite-sized pieces for even cooking. Penne is used here to capture the sauce and small pieces of kale within its ridges. Ensure the kale stems are removed, as the woody centres are too tough to soften during a quick sauté.
Nutrition per serving
- Calories
- 480
- Protein
- 32.5 g
- Carbs
- 42.0 g
- Fat
- 18.2 g
- Fiber
- 4.5 g
- Sugar
- 3.8 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
Is kale good cooked in pasta?
Yes. Kale holds its structure better than spinach when heated. Its earthy profile balances the acidity of the lemon and the saltiness of the capers, adding a hearty texture to the penne.
Do kale and chicken go together?
Yes. The lean protein of the chicken complements the nutrient-dense greens. Both ingredients absorb the garlic and olive oil base, creating a cohesive and savoury profile in the pan.
What sauce is good with kale?
A light emulsion of olive oil, lemon juice, and chicken broth works well. The acidity of the lemon cuts through the bitterness of the kale, while the Parmesan adds a creamy finish.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
