1-Pot Cheesy Chicken Pasta with Kale


When you’re getting ready to serve dinner to the family, how much nicer is it when you only have a few pans to clean? Well, this gluten-free pasta recipe will leave you with just one pot to rinse out! A nutritious, one pot dinner? Yes, please!

This cheesy chicken pasta recipe sneaks in hearty kale for an extra veggie-packed boost, and the Ancient Harvest Plant-Based Protein Green Lentil Penne noodles give this dish up to 25g of plant-based protein per serving.


  • 1 pound chicken breast, cut into 1-inch pieces
  • Pinch salt and pepper
  • 2 tablespoons olive oil
  • ½ cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 box Ancient Harvest Plant-Based Protein Green Lentil Penne
  • 2 cups chicken broth
  • ¼ cup water
  • 3 cups kale, roughly chopped
  • 4 ounces cream cheese
  • ¼ cup shredded mozzarella cheese
  • 1 lemon, juiced and zested


  1. Season chicken with salt and pepper, set aside.
  2. Heat olive oil in a skillet over medium heat and add onions, cooking until translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  3. Add chicken, cooking and stirring until golden brown on all sides.
  4. Pour in chicken broth and baby kale, stirring to coat the kale and reduce them in size slightly. Stir in uncooked pasta, reduce heat to low, cover and simmer for 15 minutes. Uncover and cook until most of the liquid is absorbed, about 5 additional minutes.
  5. Remove from heat, stir in cream cheese and mozzarella cheese, lemon juice and lemon zest. Enjoy!