This Garlic Chicken & Kale Spaghetti is one of those weeknight champions: comforting, saucy, bright with greens, and ready in the time it takes to boil pasta. Picture tender shredded chicken mingling with garlicky cream, little hits of artichoke hearts, and whole wheat spaghetti holding it all together. I love how the chopped baby kale softens into the sauce without losing its color, and the parmesan adds just the right savory note.

Why you’ll love this recipe

Quick but satisfying — a complete meal on the table in under an hour.
Balanced textures — silky sauce, tender shredded chicken, and slightly chewy whole wheat spaghetti.
Simple pantry-friendly ingredients — many of these are staples you may already have.
Customizable — swap in more veggies, use different herbs, or swap chicken for a plant-based shredded alternative.

Ingredients

Follow this list exactly for the best results:

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

*Chop the baby kale into bite-sized ribbons so it blends into the sauce without large stems.

Notes before you start

Bring a large pot of salted water to a boil before you start the sauce so the pasta cooks quickly and finishes at the same time as the sauce. Use a sturdy pan for the sauce — a wide skillet or shallow sauté pan works best. If you’re using pre-cooked shredded chicken like a rotisserie bird, remove any skin and bones so the dish stays light and focused on the flavors of the sauce.

Step-by-step instructions

Below is a clear, step-by-step rewrite of the original directions, organized so each action is easy to follow while keeping the ingredient amounts and order exactly as listed above.

Prep the pasta: Bring a large pot of salted water to a rolling boil. Add 1/2 lb whole wheat spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining, then drain the pasta and set aside.
Sauté garlic: While the pasta cooks, heat 2 tablespoons butter and 2 tablespoons olive oil together in a large skillet over medium heat. Once the butter is melted and the oil shimmers, add 5 cloves garlic, minced. Cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden, about 1 minute. Take care not to burn it.
Wilt the kale: Add 2 1/2 cups chopped baby kale to the skillet with the garlic. Toss and cook until the kale is wilted and tender, about 2 to 3 minutes.
Make the roux: Sprinkle 3 tablespoons all purpose flour evenly over the garlic and kale. Cook, stirring constantly, for 1 minute to remove the raw flour taste and coat the greens and garlic.
Add the milk and seasonings: Slowly pour in 2 cups milk while whisking or stirring to avoid lumps. Add 1 teaspoon chicken bouillon paste, 1 teaspoon basil, 1/4 teaspoon thyme, 1/4 teaspoon oregano, and 1/8 teaspoon red pepper flakes. Keep stirring as the sauce thickens. If the sauce becomes too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
Season to taste: Taste the sauce and add salt and black pepper to taste. Remember that the chicken bouillon paste is salty, so add salt gradually.
Stir in chicken and artichokes: Add 1 1/2 cups cooked shredded chicken and 1 cup chopped artichoke hearts to the sauce. Stir gently until the chicken is warmed through and the artichokes are evenly distributed, about 2 to 3 minutes.
Finish with parmesan: Remove the skillet from the heat and stir in 1/2 cup grated parmesan cheese until melted and smooth. If the sauce needs loosening, add up to 1/4 cup of the reserved pasta water to reach a silky consistency.
Toss with pasta: Add the drained whole wheat spaghetti to the skillet and toss gently to coat every strand in the garlic-kale cream. Warm over low heat for about 1 minute if necessary so the pasta and sauce fuse together.
Serve: Divide the Garlic Chicken & Kale Spaghetti among plates or bowls. Garnish with extra grated parmesan and an extra pinch of red pepper flakes if you like a touch more heat. Serve immediately.

Serving suggestions

This pasta is lovely on its own, but here are a few ideas to round out the meal:

A crisp green salad with lemon vinaigrette for brightness.
Warm crusty bread or garlic-sausage-style breadsticks to sop up extra sauce.
Roasted cherry tomatoes or a quick pan of sautéed mushrooms for more umami.

Make-ahead and storage

You can prepare the sauce ahead and reheat gently. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of milk or reserved pasta water to revive the sauce’s creaminess. For freezing, combine sauce and chicken (but not the pasta), freeze for up to 2 months, then thaw overnight and toss with freshly cooked spaghetti.

Ingredient swaps and tips

If you want a lighter sauce, you can use lower-fat milk. Keep in mind the texture will be slightly thinner.
For a baby-grain twist, use gluten-free or alternative pasta; adjust cooking time to package directions.
To make this dairy-free, swap the butter for a plant-based spread and use a dairy-free parmesan alternative; choose a milk substitute with a neutral flavor and adjust the roux if needed.
If you prefer more green volume, add an extra cup of chopped baby kale, but wilt it a bit longer before adding the flour so it releases moisture evenly.

Flavor notes

The garlic and parmesan create a savory backbone while the chicken bouillon paste and herbs (basil, thyme, oregano) give the sauce a well-rounded Mediterranean weave. Artichoke hearts add a gentle tang and a pleasant, slightly meaty bite that complements the shredded chicken. The whole wheat spaghetti lends a nutty chew that stands up to the creaminess without feeling heavy.

Common questions

Can I use fresh herbs instead of dried?: Yes. Use three times the amount of fresh herbs if you swap fresh for dried. Fresh basil, thyme, and oregano will boost brightness—add them near the end of cooking.
My sauce is too thin—how do I thicken it?: Simmer it gently to reduce, or whisk in a touch more flour (1/2 teaspoon at a time) mixed with a little cold milk before adding. Simmer until thickened.
Can I use raw chicken instead of pre-cooked shredded chicken?: Yes, but you’ll need to cook it first. Sear or poach the chicken breasts until they reach an internal temperature of 165°F (74°C), shred, then add to the sauce in the step where cooked shredded chicken is called for.

A final note

This Garlic Chicken & Kale Spaghetti hits a cozy, familiar note while still feeling fresh and a little sophisticated. It’s one of those recipes you’ll return to for quick dinners, but it’s also nice enough for casual entertaining. Keep the ingredients simple, follow the steps in order, and you’ll have a flavorful, satisfying pasta everyone will enjoy.