With layers of cheesy, creamy goodness, tender pasta, and vibrant kale, this Creamy Chicken and Kale Casserole is a dish that feels indulgent yet sneaks in plenty of wholesome ingredients. Whether you’re looking for a family-friendly dinner or a recipe to make ahead for busy weeknights, this casserole is the answer.
The first time I made this Creamy Chicken and Kale Casserole, I was simply looking for a way to turn a handful of pantry staples and fresh kale into something truly satisfying. What I didn’t expect was how effortlessly this casserole came together—and how much my family would rave about it. The kale adds a subtle earthiness, softening just enough in the oven to melt into the creamy sauce without losing its texture. The pasta absorbs all the rich, cheesy flavors, creating perfectly tender bites, while the shredded chicken adds a hearty, savory element that makes this dish feel like pure comfort food. It’s the kind of meal where every forkful offers a little of everything: tender greens, creamy ricotta, gooey cheese, and perfectly cooked pasta.
If you’re skeptical about kale or cooking for someone who is, this recipe is a great way to ease into using it. The creamy sauce and blend of cheeses mellow out kale’s slight bitterness, making it palatable even for picky eaters.
A simple white sauce with whole-wheat penne and kale, this is one of my everyday favorites. The flavors are cheesy and adding a leafy green, like kale, is a fun way to incorporate healthy vegetables into your dinner routine. I love how it wilts slightly with the heat and surrounds the chicken for a creamy bite.
Author:Addie Gundry
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:Serves 6 to 8 1x
Category:Entrées
Ingredients
Scale
1 (13.25-ounce) box whole- wheat penne
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, diced
1 garlic clove, minced
1 1/2 pounds kale, stems removed, torn into bite-size pieces
32 ounces ricotta cheese
1 cup shredded mozzarella and provolone mixture or Italian cheese blend
3/4 cup grated Pecorino Romano cheese
1/2 cup finely minced flat-leaf parsley
2 large eggs
1 tablespoon grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 cups chopped or shredded cooked chicken breast meat
Instructions
Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking
Bring a large pot of water to a boil. Add the penne and cook until al dente, drain, and return to the pot.
Meanwhile, in a large skillet melt the butter and olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes, until soft. Add the kale, cover, and cook until the kale is slightly wilted, 5 to 7 minutes. Add the kale mixture to the pot with the pasta.
In a large bowl, mix the ricotta, other cheeses, parsley, eggs, lemon zest, salt, pepper, and nutmeg until well combined.
Add the chicken and the kale and pasta mixture and mix until well combined. Transfer to the baking dish and bake for 30 minutes until golden. Serve.
Notes
To cook the chicken, place 3 boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred or chop.
The Ingredients and Their Roles
This casserole is all about combining simple, flavorful ingredients to create a harmonious dish:
Whole-Wheat Penne: The sturdy texture of penne holds up well in the casserole, ensuring it doesn’t become mushy. The whole wheat adds a nutty flavor and extra fiber.
Kale: Provides color, texture, and nutrients. Its slightly bitter flavor balances the richness of the cheeses.
Cooked Chicken: Adds protein and makes the casserole filling enough to serve as a complete meal. Shredded chicken works best to ensure even distribution.
Ricotta Cheese: Forms the creamy base of the casserole, adding richness without feeling heavy.
Mozzarella and Provolone Blend: Melt beautifully, creating that signature gooey, cheesy layer.
Pecorino Romano Cheese: Adds a salty, tangy depth that enhances the overall flavor of the dish.
Garlic and Onion: Build a flavorful aromatic base that complements the kale and cheese.
Parsley and Lemon Zest: Add freshness and brightness to cut through the richness of the dish.
Eggs: Help bind the casserole together for a cohesive, sliceable result.
Nutmeg: A subtle yet essential ingredient that adds warmth and complexity to the dish.
And, this recipe is easily adaptable to fit various dietary needs:
Gluten-Free: Substitute gluten-free pasta for the whole-wheat penne.
Vegetarian: Replace the chicken with roasted mushrooms or a plant-based protein.
Lower-Carb: Use zucchini noodles or a low-carb pasta alternative.
Dairy-Free: Swap the cheeses with dairy-free alternatives and use almond or coconut milk ricotta.
This casserole hits all the marks for a cozy, satisfying meal. It’s rich and creamy without feeling overly heavy, thanks to the brightness of the lemon zest and parsley. The kale adds just the right amount of texture, while the chicken and pasta provide a hearty base that makes this dish substantial enough to feed a hungry crowd.
What sets this casserole apart is its versatility. It’s the kind of recipe you can easily customize based on what you have in the fridge. Swap kale for spinach, use leftover roasted vegetables instead of chicken, or experiment with different cheese blends to make it your own.
How to Make It
Start by cooking the pasta until it’s al dente. While the pasta boils, sauté the onion and garlic in a mixture of butter and olive oil until fragrant and softened. Add the kale and cover the pan, allowing it to wilt just enough to become tender. This step enhances the flavor of the kale while ensuring it integrates seamlessly into the casserole.
In a separate bowl, mix together the ricotta, shredded cheeses, parsley, eggs, lemon zest, salt, pepper, and a pinch of nutmeg. This cheesy mixture forms the creamy, flavorful base of the casserole.
Combine the pasta, kale mixture, and cooked chicken with the cheese mixture, ensuring everything is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish and bake at 350°F for 30 minutes, or until the top is golden and bubbly.
Serving Suggestions
This casserole is a meal in itself, but it pairs beautifully with a simple side salad or steamed vegetables for a balanced dinner. For extra crunch, sprinkle toasted breadcrumbs or crushed crackers over the top before baking.
Tips for Success
Don’t overcook the pasta—it will continue to cook as the casserole bakes, so slightly undercooked penne is ideal.
Sauté the kale just until wilted to maintain some texture and prevent it from becoming mushy.
Use high-quality cheeses for the best flavor. Freshly grating your cheese makes a noticeable difference.
Let the casserole rest for a few minutes after baking to make it easier to slice and serve.
This Creamy Chicken and Kale Casserole checks all the boxes for a go-to dinner recipe. It’s comforting, packed with flavor, and sneaks in a healthy serving of kale without feeling overly virtuous. The combination of creamy ricotta, gooey mozzarella, and tangy Pecorino Romano creates a sauce so luscious, you’ll want seconds (and maybe thirds).
Have you tried this Creamy Chicken and Kale Casserole? Share your thoughts and any creative twists in the comments below, and don’t forget to check out our Kale Gardening Guide to grow your own greens for recipes like this one!
