In a large skillet (that has a cover available), heat oil or ghee over medium-high heat. Add chicken, season with salt and pepper, and cook, stirring occasionally (don’t stir too much, you want it to brown!) for 5-7 minutes or until cooked through and no longer pink. Remove to a plate or a bowl and cover with foil.
Return pan to heat and add onions and bell pepper. Saute for 3-4 minutes before adding mushrooms. Continue to cook, stirring frequently, until onions are translucent. Add garlic and kale and cook for 1-2 minute or until kale is wilted and garlic is fragrant.
Add chicken broth, diced tomatoes, and Worcestershire sauce. Cover and bring to a boil.
Add spaghetti (you might want/need to crack it in half to fit in the pan) and stir and push spaghetti down into liquid.
Reduce heat to medium, and cover and cook, stirring frequently, until pasta is al dente. This will take about 10 minutes, but refer to the package directions for your pasta. Keep in mind that it might take slightly longer with this cooking method. When pasta is al dente, return chicken to pan and stir to combine.
Reduce heat to low. Warm heavy cream in microwave for 30-45 seconds. Add cream and Cabot Seriously Sharp Cheddar cheese to pasta. Stir to combine and to melt cheese.
Check seasoning, adding more salt and pepper if necessary. Stir in parsley and serve immediately.
Pan in photos is NOT the pan this pasta was cooked in.
This pasta is also great baked! Spray a 9x13 pan with nonstick cooking spray and bake at 350ºF for 25-35 minutes (cook time will depend on if it's already warm or if it is cold) or until warmed through and crispy on top.