Kale Chicken Caesar Pasta Recipe

This Kale Chicken Caesar Pasta takes everything you love about a classic Caesar salad and turns it into a warm, satisfying bowl of comfort. Tender pasta is tossed with juicy seared chicken, ribbons of wilted kale, and a creamy homemade Caesar dressing that clings to every curve. Parmesan melts into the hot noodles, while crunchy toasted breadcrumbs stand in for croutons. It is hearty enough for dinner yet light enough to enjoy year-round. Serve it when you want something familiar, flavorful, and just a little bit special without being complicated.

This dish works beautifully as a one-bowl dinner, a bring-along potluck option, or a meal prep lunch that reheats surprisingly well. You can swap kale for baby spinach, use leftover rotisserie chicken, or make it extra lemony for a brighter flavor. Serve it alongside roasted vegetables, garlic bread, or a crisp green salad if you are feeding a crowd. It is a smart way to sneak extra greens into a familiar favorite without sacrificing that classic Caesar taste.

Ingredients

A simple mix of pantry staples, fresh greens, and a quick homemade Caesar-style dressing brings this pasta together in under an hour.

Pasta and Main Components:

• Short pasta (penne, fusilli, or rotini) – 12 oz (340 g)
• Boneless skinless chicken breasts – 2 medium (about 450 g)
• Kale, stems removed and finely shredded – 4 packed cups
• Olive oil – 3 tablespoons (divided)
• Salt – 1 teaspoon (plus more to taste)
• Freshly ground black pepper – 1 teaspoon (plus more to taste)
• Grated parmesan cheese – 1/2 cup, plus extra for serving
• Pasta cooking water (reserved) – 1/2 to 3/4 cup

Caesar Dressing:

• Mayonnaise – 1/3 cup
• Plain Greek yogurt (or more mayo) – 2 tablespoons
• Fresh lemon juice – 2 tablespoons
• Dijon mustard – 1 teaspoon
• Worcestershire sauce – 1 teaspoon
• Anchovy paste – 1 teaspoon (optional but recommended)
• Garlic, very finely minced or grated – 1 large clove
• Freshly ground black pepper – 1/2 teaspoon

Toasted “Crouton” Breadcrumbs:

• Panko breadcrumbs – 1/2 cup
• Olive oil – 1 tablespoon
• Garlic powder – 1/4 teaspoon
• Pinch of salt

Optional Add-Ins:

• Extra lemon wedges for serving
• Additional kale or spinach – 1–2 cups
• Red pepper flakes – pinch for gentle heat

Servings

This Kale Chicken Caesar Pasta makes about 4 generous main-course portions or 6 smaller servings if paired with a side salad or bread. It is ideal for a family dinner or for a couple with leftovers for lunch.

How to Make It

Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out about 1 cup of pasta water and set aside. Drain the pasta and keep it in the pot.

Prep the kale

While the pasta cooks, remove tough stems from the kale and finely slice the leaves into thin ribbons. Rinse and spin dry well. Add the kale to the warm empty pasta pot so it can start to soften slightly from the residual heat.

Cook the chicken

Pat the chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for about 5–6 minutes per side, until golden and cooked through. Let rest for a few minutes, then slice into thin strips or bite-sized pieces.

Make the Caesar dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (if using), minced garlic, and black pepper until smooth and creamy. Taste and adjust with more lemon, pepper, or a pinch of salt if needed.

Toast the breadcrumbs

In the same skillet used for chicken (wipe lightly if very greasy), add 1 tablespoon olive oil over medium heat. Add panko breadcrumbs, garlic powder, and a pinch of salt. Stir frequently until golden and crisp, then transfer immediately to a small bowl to cool.

Combine and serve

Return the drained pasta to the pot with the kale. Pour the Caesar dressing over the pasta while it is still warm, adding 1/2 cup reserved pasta water to loosen. Toss well until the kale wilts and everything is coated. Stir in grated parmesan and the sliced chicken. Adjust consistency with a little more pasta water if needed. Serve topped with toasted breadcrumbs and extra parmesan.

Pro Tip

Toss the pasta with dressing while it is still warm and add pasta water gradually. This helps the sauce emulsify, cling beautifully, and keeps leftovers moist.

FAQs

Q1. Can I make this Kale Chicken Caesar Pasta ahead of time?
A1. Yes. Cook and assemble, then cool quickly and refrigerate for up to 3 days. Add a splash of water or broth when reheating to loosen the sauce.

Q2. How do I reheat leftovers without drying them out?
A2. Reheat gently on the stovetop over low heat with a few tablespoons of water, milk, or broth, stirring often. You can also microwave in short bursts, stirring between.

Q3. What can I use instead of kale?
A3. Baby spinach, chopped Swiss chard, or a mix of spinach and arugula works well. Add tender greens at the very end so they just wilt, not overcook.

Q4. Can I make this recipe without anchovies?
A4. Absolutely. Just leave out the anchovy paste and add a little extra Worcestershire and lemon juice for depth. The flavor will be milder but still delicious.

Q5. Is there a lighter version of this recipe?
A5. Use all Greek yogurt instead of mayonnaise, choose whole-wheat pasta, and reduce the breadcrumbs and parmesan slightly. The dish will still be creamy and satisfying.

Q6. Can I use leftover rotisserie chicken?
A6. Yes. Shred or slice cooked chicken and stir it in at the end to warm through. This shortens the cook time and is great for using up leftovers.