Garlic Chicken & Kale Spaghetti
A creamy, garlicky spaghetti with shredded chicken, baby kale and artichokes for a quick weeknight meal.
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon or Spatula
- Whisk
- Colander
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 2 1/2 cups baby kale chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon chicken bouillon paste
- 1 teaspoon dried 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 rotisserie chicken recommended
- 1 cup artichoke hearts chopped
- 1/2 lb whole wheat spaghetti
- 1/2 cup Parmesan cheese grated, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente according to package directions; reserve a cup of pasta water, then drain.
- While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until the butter melts.
- Add the minced garlic and chopped baby kale to the skillet and cook, stirring, until fragrant and the kale is tender, about 2 minutes.
- Sprinkle the flour over the kale and garlic, stir continuously and cook for 1 minute to remove the raw flour taste.
- Reduce heat to medium-low and whisk in the milk gradually to form a smooth sauce, preventing lumps.
- Stir in the chicken bouillon paste, basil, thyme, oregano, red pepper flakes, salt and black pepper until evenly combined.
- Add the cooked shredded chicken, chopped artichoke hearts and grated Parmesan; stir and cook about 3 minutes until heated and the sauce begins to thicken. Add a splash of reserved pasta water if needed to loosen the sauce.
- Toss the hot drained spaghetti with the sauce in the skillet (or combine in the pot) until well coated. Serve with additional Parmesan if desired.
Notes
- Baby kale can be substituted with a baby kale and spinach mix if needed.
- Rotisserie chicken works well to save time.