This chicken pasta with sun dried tomatoes and kale is super simple. There are just a few ingredients and a couple seasonings to make this really tasty flavor. The best part, is that this can be made start to finish in under thirty minutes! This is a perfect busy weeknight meal.
If I don't already have cooked chicken on hand, I like to start out by putting some chicken in my crockpot early in the day until it is fully cooked to a temp of 165 and easy to shred. Set aside what you won't be using for this recipe, and you will have cooked chicken for an easy lunch of dinner tomorrow.
The star of this chicken pasta with sun-dried tomatoes and kale are the sun-dried tomatoes. I really don't care much about regular tomatoes, but I love sun dried tomatoes. You can probably tell if you have seen my other recipes. They are so flavorful, and they make such a difference in meals. I need to learn how to make them myself. I like to chop them up really small for this dish because then you get a little bit with every bite.
Equipment
- Pot for boiling pasta
- Pot for Sauce
- Strainer Spoon or strainer
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
Ingredients
- 3 Cups Chicken, cooked and shredded, see note
- 1 Jar Sun-Dried tomatoes with oil
- 3 Cups of Kale, chopped ( or 3 large handfuls)
- 1 onion, sweet, medium size
- 8 oz Cream cheese
- 1 Cup Parmesan grated
- 12 oz Pasta
- ½ cup Pasta water
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- ½ teaspoon Crushed red pepper flakes
- 2 tablespoon Freshly minced garlic
- Lawry's garlic salt- to taste
Instructions
- Gather everything you need.
- Boil some water in a pot that you will add your pasta to once it's boiling. In another pan, get your oil from the jar of sun-dried tomatoes hot. While they're heating up, mince your garlic, peel and finely dice your onion, and chop up your sun-dried tomatoes. Chop up your kale. Dice your cream cheese.
- Once your water boils, add your pasta and cook according to the instructions. Reserve ½ cup of pasta water.
- Once your pan with oil is hot, add in your onion, garlic, sun-dried tomatoes.
- Once this cooks for about 3-4 minutes, you can add in your kale and stir. Cook for a couple more minutes and then add in your cream cheese, parmesan, and heavy cream. Stir until the cheeses are melted and add in your pasta water.
- Add in your italian seasoning, red pepper flakes, and Lawry's garlic salt. Stir in your chicken and let it warm up. Make sure you reserve ½ cup of pasta water and drain your pasta. Add it in with everything else. Turn your heat off and stir well. Enjoy!
Notes
- If you have cooked chicken already or access to rotisserie chicken, great! If not, you can throw some chicken in the crockpot until it's easy to shred. I like to make a lot at once and freeze it already shredded to throw in different recipes.
Storage
- Store in the refrigerator in an airtight container for up to about 3 days. It makes great leftovers for lunch.
Other Recipe Inspiration
Snack Recipes
- High Protein Buffalo Chicken Wing Dip
- Easy Almond Flour Oat Balls
- High Protein Peanut Butter Bites
- Easy Strawberry Coconut Smoothie
Meal Recipes
- Peanut Butter Blueberry Baked Oatmeal
- Easy Sheet Pan Chicken and Vegetables
- Sausage Tortellini Soup
- Sheet Pan Garlic Chicken and Broccoli
- Air Fryer Crispy Chicken Nuggets
Sourdough Recipes
- Sourdough Discard Blueberry Muffins
- Quick Sourdough Discard Chocolate Muffins
- Sourdough Discard Banana Muffins
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Waffles
Favorite Things
- Check out my kitchen favorites here.
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If you loved this recipe, I would be so grateful for a star rating or a comment. Just like I tell my family, thank you for being one of my taste testers!❤️
📖Recipe
Chicken Pasta with Sun-Dried Tomatoes and Kale
This chicken pasta with sun dried tomatoes and kale is super simple. There are just a few ingredients and a couple seasonings to make this really tasty flavor. The best part, is that this can be made start to finish in under thirty minutes! This is a perfect busy weeknight meal.
Equipment
Ingredients
- 3 Cups Chicken cooked and shredded, see note
- 1 jar Sun-Dried tomatoes with oil
- 3 Cups Kale chopped ( or 3 large handfuls)
- 1 onion sweet, medium size
- 8 oz Cream cheese
- 1 Cup Parmesan grated
- 12 oz Pasta
- ½ cup Pasta water
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- ½ teaspoon Crushed red pepper flakes
- 2 tablespoon Freshly minced garlic
- Lawry’s garlic salt- to taste
Instructions
- Gather everything you need.
- Boil some water in a pot that you will add your pasta to once it’s boiling. In another pan, get your oil from the jar of sun-dried tomatoes hot. While they’re heating up, mince your garlic, peel and finely dice your onion, and chop up your sun-dried tomatoes. Chop up your kale. Dice your cream cheese.
- Once your water boils, add your pasta and cook according to the instructions. Reserve ½ cup of pasta water.
- Once your pan with oil is hot, add in your onion, garlic, sun-dried tomatoes.
- Once this cooks for about 3-4 minutes, you can add in your kale and stir. Cook for a couple more minutes and then add in your cream cheese, parmesan, and heavy cream. Stir until the cheeses are melted and add in your pasta water.
- Add in your italian seasoning, red pepper flakes, and Lawry’s garlic salt. Stir in your chicken and let it warm up. Drain your pasta and add it in with everything else. Turn your heat off and stir well. Enjoy!
Notes
If you have cooked chicken already or access to rotisserie chicken, great! If not, you can throw some chicken in the crockpot until it’s easy to shred. I like to make a lot at once and freeze it already shredded to throw in different recipes.
Store in the refrigerator in an airtight container for up to about 3 days. It makes great leftovers for lunch.
Nutrition
Calories: 1141kcalCarbohydrates: 54gProtein: 16gFat: 97gSaturated Fat: 34gPolyunsaturated Fat: 18gMonounsaturated Fat: 39gCholesterol: 122mgSodium: 359mgPotassium: 1254mgFiber: 6gSugar: 14gVitamin A: 3475IUVitamin C: 36mgCalcium: 265mgIron: 4mg
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