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How To Make Spaghetti With Chicken, Kale, And White Beans

The "chicken noodle" minus the "soup." Check out more easy spaghetti dinners here.

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Spaghetti with Chicken, Kale and White Beans

Serves 4

Recipe by Rebekah Peppler


1 lb spaghetti

1 cup low-sodium chicken stock

4 cups kale, coarsely chopped

1 15-oz. can white beans, drained and rinsed

1 rotisserie chicken, meat picked and skin removed

kosher salt and freshly ground pepper, to taste


Cook spaghetti according to package directions, until al dente. Drain through a colander.

In a large sauté pan with a lid, bring 1 cup chicken stock to a boil, then reduce to a simmer. Add kale, cover, and steam for about 2 minutes, until the kale is wilted and soft. Add shredded chicken and drained beans and continue to heat for about a minute, until chicken is warmed through. Stir in the cooked pasta, season with salt and pepper and serve.

For this recipe, you'll need a large sauté pan with a lid and a large pot to cook the pasta.

A sauté pan is different than your average skillet because it has tall, straight sides. You can get one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot is your best bet. Get a simple one here.