Step 1

Bring large pot of salted water to boil. Cook pasta to al dente.

Step 2

While pasta is cooking, make the sauce. Heat butter and olive oil over medium heat.

Step 3

Add in garlic and chopped baby kale until fragrant and tender, 2 minutes. Sprinkle in flour. Stir and cook 1 minute. Whisk in milk to prevent lumps and reduce heat to medium low.

Step 4

Incorporate bouillon, basil, thyme, oregano, red pepper flakes, salt and pepper. Add in cooked, shredded chicken, artichoke hearts and parmesan cheese.

Step 5

Heat 3 minutes or so until sauce starts to thicken and chicken is heated through. Toss with hot pasta to coat, top with more cheese if desired and serve.