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–+ servings

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 8
Calories 1141 kcal

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
Keyword 30 minute meal, chicken recipe, pasta
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