This vibrant and nourishing dish brings together tender garlic herb chicken, blistered cherry tomatoes, and sautéed kale over a bed of al dente spaghetti. Each component is thoughtfully prepared to ensure a harmonious blend of savory, sweet, and earthy flavors, making this a wholesome and satisfying meal for any night of the week.
Why You’ll Love This Recipe
- Balanced and nutritious: Protein-rich chicken, fiber-packed kale, and antioxidant-rich tomatoes combine for a well-rounded meal.
- Flavorful: The garlic herb seasoning and roasted tomatoes infuse deep, delicious flavors throughout the dish.
- Simple to make: With basic pantry ingredients and straightforward steps, this is an easy yet elegant dinner.
- Customizable: Easily adapt the recipe with your favorite vegetables or pasta types.
- Perfect for meal prep: Stores and reheats well for convenient weekday lunches or dinners.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti and Kale:
- 8 oz spaghetti
- 2 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- 2 cups kale, stems removed and chopped
- Salt and pepper, to taste
Garlic Herb Chicken:
- 1 lb boneless skinless chicken breast or thighs, cubed
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Roasted Tomatoes:
- 1 cup cherry tomatoes
- 1 teaspoon olive oil
- Pinch of salt
Directions
- Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 teaspoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15 minutes, or until blistered and soft.
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and sauté for about 1 minute, or until fragrant. Add the chopped kale and cook until wilted. Season with salt and pepper, then toss with the cooked spaghetti. Keep warm.
- In a separate pan, heat 1 tablespoon of olive oil. Add the cubed chicken along with Italian seasoning, garlic powder, paprika, salt, and pepper. Cook for 6–8 minutes or until the chicken is golden and cooked through.
- To serve, layer the kale and spaghetti mixture in bowls, top with roasted tomatoes and garlic herb chicken. Drizzle with extra olive oil if desired. Serve warm.
Servings and timing
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Variations
- Pasta alternatives: Try whole wheat spaghetti, gluten-free pasta, or even zucchini noodles.
- Greens swap: Use spinach, Swiss chard, or arugula in place of kale.
- Add cheese: Sprinkle with freshly grated Parmesan or crumbled feta for added richness.
- Spicy twist: Add a pinch of red pepper flakes to the garlic oil or season the chicken with cayenne.
- Vegetarian option: Omit the chicken and add white beans or roasted mushrooms for protein.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or olive oil to restore moisture. Alternatively, microwave in 30-second intervals until warmed through.
FAQs
How do I know when the chicken is fully cooked?
The chicken should be golden on the outside and have an internal temperature of 165°F (74°C) when fully cooked.
Can I make this recipe ahead of time?
Yes, you can prepare all components ahead and store them separately. Combine and reheat before serving.
What can I use instead of cherry tomatoes?
Grape tomatoes or chopped Roma tomatoes work well. Roasting is key for developing flavor.
Is this recipe suitable for freezing?
Yes, although the texture of kale may soften slightly. Freeze in an airtight container for up to 2 months.
Can I use dried kale or spinach?
Fresh is preferred for best texture and flavor, but frozen spinach (thawed and drained) can be used in a pinch.
What pasta works best in this dish?
Spaghetti is ideal, but linguine, fettuccine, or penne are also good alternatives.
How can I make this dish dairy-free?
This recipe is naturally dairy-free. Just avoid adding cheese if you’re keeping it that way.
Can I grill the chicken instead of pan-frying?
Absolutely. Grilled chicken will add a smoky depth to the dish and works beautifully.
How can I make this meal more filling?
Add a side of garlic bread or a mixed green salad to round out the meal.
Is this recipe kid-friendly?
Yes, the mild flavors and tender chicken make it appealing to children. You can cut the kale finer or substitute it with milder greens.
Conclusion
Garlic Herb Chicken with Spaghetti, Kale & Roasted Tomatoes is a wholesome, flavor-packed dinner that’s easy enough for weeknights yet elegant enough for company. With its flexible ingredients and nourishing profile, it’s a recipe you’ll return to again and again.
Print
Garlic Herb Chicken with Spaghetti, Kale & Roasted Tomatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Description
This vibrant pasta bowl features tender garlic herb chicken, perfectly roasted cherry tomatoes, and sautéed kale tossed with al dente spaghetti—flavor-packed and beautifully balanced for a wholesome dinner.
Ingredients
- 8 oz spaghetti
- 2 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- 2 cups kale, stems removed and chopped
- Salt and pepper, to taste
- 1 lb boneless skinless chicken breast or thighs, cubed
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste (for chicken)
- 1 cup cherry tomatoes
- 1 teaspoon olive oil (for tomatoes)
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil and salt. Roast on a baking sheet for 15 minutes or until blistered and soft.
- Cook spaghetti according to package instructions. Drain and set aside.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute. Add chopped kale and cook until wilted. Season with salt and pepper, then toss in the cooked spaghetti. Keep warm.
- In another pan, heat 1 tablespoon olive oil. Add cubed chicken, Italian seasoning, garlic powder, paprika, salt, and pepper. Cook for 6–8 minutes or until golden and cooked through.
- Assemble the bowl with spaghetti and kale, top with roasted tomatoes and garlic herb chicken. Drizzle with extra olive oil if desired and serve warm.
Notes
- Use whole wheat or gluten-free spaghetti if desired.
- Substitute kale with spinach for a milder flavor.
- Add red pepper flakes for a spicy kick.
- Top with grated Parmesan if not following a dairy-free or vegan diet.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 75mg
Your email address will not be published. Required fields are marked *