Bring a large pot of salted water to a boil. Cook cellentani according to package directions, about 12 minutes. Drain and return to pot.
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Cook the onion, ham and kale for 8 minutes. Reduce heat to medium and add flour to skillet. Cook, stirring constantly, for 1 minute.
Add chicken broth to skillet and cook, stirring occasionally, for 3 minutes or until sauce has thickened slightly. Pour contents of skillet over pasta and stir to combine. Top with Romano cheese, if desired.