Begin by preparing your ingredients. Chop garlic and parsley, then mix with ground chicken. Refrigerate for 15 minutes.

Boil 4 quarts of water in a large pot. Add salt and olive oil, then cook pasta according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water, drain, and set aside.

In a skillet, heat olive oil. Cook the sausage mixture for 5-7 minutes until browned and cooked through, reaching an internal temperature of 165°F. Remove and keep drippings.

Sauté diced onion in the same skillet for 3-4 minutes until translucent. Add garlic and sauté for another minute, then stir in chopped kale and cook until wilted (2-3 minutes).

Create a slurry with cornstarch and milk, then add to skillet with chicken broth. Stir until sauce thickens (3-5 minutes). Add cooked sausage back into the sauce.

Add drained pasta to the skillet, mixing well with the sauce. Incorporate reserved pasta water as needed for desired consistency. Stir in grated parmesan until melted.

Serve garnished with extra parmesan and red pepper flakes if desired, enjoying warm.