This Creamy Tuscan White Bean & Kale Pasta with Chicken is one of my own cozy creations—born from my love of rustic Italian comfort food and one-pan magic. Tender chunks of chicken, hearty kale, and creamy cannellini beans come together in a silky white bean sauce that clings beautifully to wide pappardelle noodles. It’s a flavorful, feel-good dinner made right on the stovetop, perfect for chilly nights or when you just want a little homemade love in a bowl. Whether you’re craving a creamy Tuscan pasta, a chicken kale pasta recipe, or a one-pan skillet pasta with big bold flavors, this dish checks all the boxes!
Creamy Tuscan White Bean & Kale Pasta with Chicken
Serves 4–6
Ingredients
For the Sauce Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 celery stalks, diced
- 2 carrots, peeled and chopped
- 6 cups chicken stock (plus more as needed to loosen the sauce)
- 1½ tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning (optional)
For Flavor & Texture:
- 2 cans (19 oz each) cannellini or white kidney beans, drained & rinsed
- 1 tsp white pepper
- 2 cups chopped kale (thick stems removed)
- 1 tsp smoked paprika
- 1 tsp turmeric
- ¼ tsp red chili flakes (optional, or more to taste)
For the Chicken:
- 1 tbsp olive oil
- 2 chicken breasts, cubed
- Salt & pepper to taste
To Serve:
- 12 oz pappardelle (or other wide, thick pasta)
- Shaved Parmesan
- Optional: extra chili flakes or drizzle of olive oil
- Fresh French bread, for dipping
Instructions
- Cook the Chicken:
In a frying pan over medium heat, heat 1 tbsp olive oil. Add cubed chicken breast, season with salt and pepper, and sauté until golden and cooked through (about 6–8 minutes). Set aside. - Sauté the Aromatics:
In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, garlic, celery, and carrots. Sauté for 8–10 minutes until softened and fragrant. - Build the Sauce:
Pour in chicken stock, salt, black pepper, and thyme. Bring to a boil, then reduce to a simmer for 10 minutes. - Add Beans & Blend:
Stir in 1½ cans of the white beans and simmer for 5–7 minutes. Use an immersion blender to purée the sauce until smooth and creamy. Add more stock if needed for a silky consistency. - Finish the Sauce:
Stir in the remaining ½ can of beans, kale, smoked paprika, turmeric, and chili flakes. Let simmer 5 minutes, until kale is tender. - Combine Chicken & Sauce:
Add the cooked chicken into the pot and stir to coat. Taste and adjust seasoning. - Cook Pasta:
Meanwhile, cook pappardelle in salted boiling water until al dente. Drain and toss directly into the sauce pot, adding a splash of reserved pasta water or chicken stock if needed to coat everything luxuriously. - Serve:
Plate the pasta and top generously with shaved Parmesan. Garnish with chili flakes or a drizzle of good olive oil if desired. Serve hot with crusty French bread on the side for dipping.
Notes:
This dish transforms a hearty vegetarian soup into a bold and comforting pasta dinner. The puréed white beans create a creamy, dairy-free sauce, while kale and paprika add depth and color. For extra heat, don’t hesitate to up the chili flakes!
This Creamy Tuscan White Bean & Kale Pasta with Chicken is a hearty one-pan dinner that brings big flavor without a lot of fuss. Inspired by classic Tuscan pasta recipes, it uses simple, wholesome ingredients like cannellini beans, fresh kale, and tender chicken breast to create a creamy, satisfying sauce—without needing any heavy cream. The base starts with sautéed onions, garlic, carrots, and celery for a depth of flavor that makes this rustic Italian pasta feel both familiar and comforting.
The magic in this dish comes from blending part of the white beans into the sauce. This creates a naturally creamy base that’s full of protein and fiber, making it a great choice for a healthy comfort food dinner. Use a good quality chicken stock and don’t skip the smoked paprika and turmeric—they give the sauce its gorgeous golden hue and subtle warmth. For an extra kick, toss in a few chili flakes. This creamy bean sauce pasta is totally customizable: make it spicy, skip the kale, or even swap in sausage instead of chicken if that’s what you’ve got on hand.
Let’s talk noodles. Wide, flat pappardelle noodles are ideal for catching all that velvety sauce, but you can also use tagliatelle or fettuccine. Just be sure to cook your pasta until it’s perfectly al dente, and save a little pasta water in case you need to loosen the sauce. Toss everything together in the skillet right before serving to help the sauce cling to the pasta. This kind of one-pan Tuscan pasta is all about layering flavor—and keeping cleanup easy.
To serve, pile it high and top with shaved Parmesan, a drizzle of good olive oil, and maybe a pinch of extra red chili flakes. Pair it with warm French bread for dipping and a simple salad on the side. Whether you’re looking for a cozy weeknight pasta recipe, a new way to use white beans, or a crowd-pleasing chicken kale pasta recipe, this dish delivers every time. It’s one of my favorite creations—made with love, a little inspiration from Tuscany, and plenty of leftovers for the next day!
When it comes to plating this Creamy Tuscan White Bean & Kale Pasta with Chicken, a few finishing touches go a long way in making it feel extra special. Generously top each bowl with shaved Parmesan to highlight the richness of the creamy bean sauce pasta, or try crumbled feta or goat cheese for a tangy twist. A sprinkle of fresh parsley or even torn basil adds a vibrant green pop and a fresh flavor contrast to the savory depth of the sauce. If you’re serving this rustic Italian pasta for guests, drizzle a little extra olive oil on top for shine and aroma. Whether you keep it classic or dress it up with herbs and bold cheese, this chicken kale pasta recipe looks and tastes just as comforting as it sounds.
This Creamy Tuscan White Bean & Kale Pasta with Chicken is the kind of dinner that brings comfort, nutrition, and elegance to your table—all in one pan. It’s packed with protein from the chicken and beans, nutrient-rich kale, and layered with warm, earthy flavors that make it the ultimate healthy comfort food. Whether you’re serving it for a weeknight dinner or a cozy weekend gathering, this creamy Tuscan pasta is always a hit. Paired with warm bread and topped with Parmesan and herbs, it’s a hearty, rustic meal that feels both simple and satisfying.
Wondering about the beans? Both cannellini beans and white kidney beans are creamy, mild, and perfect for a white bean pasta sauce. Cannellini beans tend to be a bit softer and silkier when blended, while white kidney beans are slightly firmer and hold their shape better. You can absolutely use them interchangeably in this chicken kale pasta recipe, depending on what you have on hand. Either way, they add depth, creaminess, and that signature Tuscan flair to your pappardelle pasta dinner.