Best 3 Chicken And Kale In Parmesan Cream Sauce Recipes

Indulge in a culinary masterpiece that combines the succulent flavors of chicken, the vibrant freshness of kale, and the rich creaminess of Parmesan cheese. This delectable dish is the embodiment of comfort food, featuring tender chicken breasts nestled in a velvety Parmesan cream sauce, adorned with hearty kale. The symphony of flavors is sure to tantalize your taste buds and leave you craving for more. Discover the secrets behind this irresistible dish as we unravel the step-by-step process, guiding you through each ingredient and technique. Embark on a culinary journey that promises to elevate your cooking skills and impress your loved ones with this culinary delight.

Furthermore, the article offers a treasure trove of additional chicken and kale recipes, each with its unique twist and burst of flavors. Explore the vibrant Chicken Kale Stir-Fry, where the chicken and kale dance together in a symphony of Asian flavors. Delight in the savory goodness of Chicken and Kale Soup, a hearty and nourishing meal that warms the soul. Discover the simplicity yet elegance of Roasted Chicken with Kale, where the natural flavors of the ingredients shine through. And for those seeking a lighter option, the Chicken and Kale Salad offers a refreshing blend of flavors and textures. With such a diverse selection of recipes, there's something to satisfy every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY KALE AND CHICKEN SAUSAGE PASTA

Creamy Kale and Chicken Sausage Pasta image

This hearty sauce has an abundance of vegetables from onion, kale, mushrooms, and tomato and is served with radiatori pasta. Garnish with shredded Parmesan if desired.

Provided by thedailygourmet

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound radiatore pasta
1 bunch chopped kale
1 (10 ounce) package Smoked Gouda Chicken Sausage (such as Gilbert's®)
2 tablespoons olive oil
1 ½ cups portobello mushrooms, quartered
1 medium yellow onion, diced
2 cloves garlic, minced
1 pinch salt
1 pinch ground black pepper
¼ teaspoon red pepper flakes
1 (20 ounce) jar marinara sauce
¼ cup low-sodium chicken broth
½ cup heavy cream
¼ cup freshly grated Parmesan cheese, plus more for garnish.

Steps:

Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
Divide radiatori amongst serving bowls, and top with tomato sauce.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 61 g, Cholesterol 46.3 mg, Fat 16.4 g, Fiber 5.4 g, Protein 17.8 g, SaturatedFat 6.1 g, Sodium 699.1 mg, Sugar 9.7 g

BAKED MUSHROOM CHICKEN

Baked Mushroom Chicken image

This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Steps:

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.

CHICKEN AND KALE IN PARMESAN CREAM SAUCE

Chicken and Kale in Parmesan Cream Sauce image

One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti.

Provided by soxinsc

Categories Chicken Parmesan

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

1 bunch kale, stemmed and chopped
½ cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
¾ cup heavy whipping cream
2 tablespoons butter
¼ teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese

Steps:

Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

Nutrition Facts : Calories 801.4 calories, Carbohydrate 27.9 g, Cholesterol 239.2 mg, Fat 59.2 g, Fiber 4.5 g, Protein 45.2 g, SaturatedFat 35.6 g, Sodium 1071.5 mg, Sugar 0.5 g

Tips:

To save time, use pre-cooked chicken or rotisserie chicken.
If you don't have heavy cream, you can substitute milk or half and half.
To make the sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce.
If you don't have Parmesan cheese, you can substitute another hard cheese, such as Asiago or Romano.
Serve the chicken and kale with rice, pasta, or mashed potatoes.

Conclusion:

This chicken and kale in parmesan cream sauce is a delicious and easy weeknight meal. The creamy sauce is rich and flavorful, and the chicken and kale are cooked to perfection. This dish is sure to please the whole family.