Has it been too long since I’ve shared a pasta recipe? I love pasta year-round and there are so many ways to customize it. We enjoy a pasta dish probably once a week! This lemon chicken kale pasta has all kinds of summery vibes. I grow kale in my garden and it does really well, but I can also pick up bunches of kale from local farmstands for around $1 a bunch! There’s always kale in our refrigerator and I love the texture and color that it gives this pasta dish.
I always put a little squeeze of fresh lemon juice on my kale when I sauté it as a side dish, and it’s the perfect pairing with kale in this lemon chicken kale pasta. The chicken is also totally optional, so if you’re vegetarian or just don’t have chicken, it’s just as delicious without it. Some parmesan cheese completes this tasty, easy weeknight pasta recipe. Pile it all in a big cozy bowl and enjoy these last days of summer. I don’t know about you, but I can feel a hint of fall in the morning! The air is starting to get a little bit crisp and even though it warms up quickly, I know that fall is coming. Growing up in Chicago, fall was my favorite season, but you can’t beat Pacific Northwest summers.
As long as you’re following along, I can assure you that you’ll continue to see delicious pasta recipes. We never get sick of it! If you’re gluten-free and looking for a pasta to enjoy, I love Banza pasta and use that pasta in recipes that don’t have meat in them. Banza is made with chickpeas, which means it’s still full of protein. If you’re new to gluten-free pastas, I highly recommend that you follow the cooking instructions exactly or the texture of the pasta could be off. Other than that it’s hard to tell a difference at all!
Hope you enjoy this lemon chicken kale pasta!
- 12 oz. pasta of choice (I like orecchiette pasta for this recipe)
- 3 tbsp. olive oil
- 1 large bunch kale, stems removed, chopped into bite-sized pieces
- 3 tbsp. butter
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp.salt
- ½ tsp. freshly ground black pepper
- 1 lemon
- ½ cup shredded parmesan cheese + more for topping
- 2 cups cooked, shredded chicken
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain and set aside.
- In the same pot, heat olive oil. Add kale and cook until wilted. Add butter and stir until melted, then return the pasta to the pot and add garlic powder, onion powder, salt, and pepper.
- Stir to combine before adding the zest and juice of the lemon. Add parmesan cheese and chicken. Mix to combine, then taste and add more salt and pepper as needed.
- Serve immediately topped with additional cheese.
- Enjoy!
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