Creamy Kale and Pappardelle with Chicken

Name: Creamy Kale and Pappardelle with Sous Vide Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 4 pappardelle nests (8 oz total); 1 (15 oz) can white beans, drained and rinsed; 12 oz frozen kale or spinach; 2 tbsp heavy cream or coconut cream; ¼ tsp red pepper flakes, to garnish; Salt and pepper to taste

This creamy kale and pappardelle features juicy sous vide chicken breast paired with tender pasta, leafy greens, and white beans finished with heavy cream and heat from red pepper flakes. It's a nutritious Italian-inspired dinner that feels restaurant-quality but comes together quickly.

🌍Italian 🏷️Healthy 🏷️Chicken 🏷️Pappardelle 🏷️Pasta Kale

🏷️

🏷️White beans

Creamy Kale and Pappardelle with Chicken

Total

2h 10m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
4 pappardelle nests (8 oz total)
1 (15 oz) can white beans, drained and rinsed
12 oz frozen kale or spinach
2 tbsp heavy cream or coconut cream
¼ tsp red pepper flakes, to garnish
Salt and pepper to taste

8 Ingredients

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Instructions

1
Pat chicken dry and season all over with salt and pepper. Vacuum seal with 1 tbsp olive oil. Place in a Suvie pan, cover with water, and place in the bottom zone of Suvie.
2
In a second Suvie pan, combine 1 can white beans and 12 oz frozen kale. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
3
Place 8 oz pappardelle pasta in the strainer insert, place strainer insert into the pasta pot (green handles), and place the pot lid on top of the pot. Place the pasta pot on the hot plate inside with the handle facing the back of the appliance. Select 'Cook' on the display screen of the appliance and select 'Pasta'. Choose your cook time based on the box instructions. Ensure the drain tray is in place and hit 'Cook' or 'Schedule'.
4
Cook using Suvie settings: Bottom Zone: Sous Vide at 160°F for 1 hour; Top Zone: Sous Vide at 160°F for 1 hour
5
After the cook, stir 2 tbsp heavy cream into the kale and beans, and season to taste with salt and pepper.
6
Remove chicken from vacuum bags, cut against the grain into slices and divide between plates. Transfer pappardelle to a large bowl with the bean kale mixture, stirring to combine. Season to taste with salt and pepper, divide between bowls. Garnish with red pepper flakes and serve.

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Tips & Notes

Pro tips

Sous vide chicken at exactly 165°F ensures it's safely cooked while staying juicy; do not exceed this temperature or the meat will firm up.
Drain and rinse canned white beans thoroughly to reduce sodium and prevent a metallic taste.
Add the heavy cream at the end off heat to prevent it from breaking or separating.
Toss the pappardelle with the creamy kale mixture just before serving to keep the pasta from absorbing too much liquid.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs (slightly richer, more forgiving)
heavy cream → coconut cream or Greek yogurt (dairy-free or lighter option)
white beans → cannellini beans or chickpeas (same texture, different flavor profile)
frozen kale → fresh spinach or chard (wilts faster, milder taste)

Storage & make-ahead

Store cooled chicken, pasta, and kale mixture in separate airtight containers in the refrigerator for up to 3 days; reheat gently in a skillet with a touch of cream and broth.

Equipment

sous vide immersion circulator and water bath container · vacuum sealer or zip-top freezer bag (for sous vide)

Common Questions

Can I make this without a sous vide machine?

Yes. Pan-sear boneless, skinless chicken breasts over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F, then rest 5 minutes before slicing.

What's the difference between pappardelle and fettuccine?

Pappardelle is wider (about 1 inch) than fettuccine, making it better suited to hearty, creamy sauces because it holds them better.

Can I use fresh kale instead of frozen?

Yes. Use 12 oz fresh kale, chopped, and add it in the final 2–3 minutes of cooking so it wilts without becoming mushy.

How do I know when the chicken is done sous vide?

Cook boneless, skinless chicken breasts at 165°F (74°C) for 45 minutes to 1 hour. They will be opaque throughout and register 165°F on an instant-read thermometer.

Can I prepare this ahead?

Cook the chicken and store it separately from the pasta and kale mixture. Reheat gently in a skillet with a splash of cream before serving to prevent the pasta from absorbing too much liquid.