Sheet-Pan Pasta Bake with Chicken and Kale

Name: Sheet-Pan Pasta Bake with Chicken and Kale
Yield: 4–6 servings
Ingredients: 12 ounces short pasta, such as gemelli or penne; Kosher salt; 1 cup panko (Japanese breadcrumbs); 1 cup grated Parmesan (about 3 ounces), divided; 4 tablespoons olive oil, divided; ¾ teaspoon freshly ground black pepper, divided; 1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces; 1 pint cherry tomatoes, halved; 1 cup sour cream or crème fraîche; 1 tablespoon Dijon mustard; 4 cups shredded cooked chicken (from 1 2½ pound rotisserie chicken); 1½ cups shredded mozzarella (about 6 ounces), divided

Anna Stockwell4–6 servingsSource

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Sheet-Pan Pasta Bake with Chicken and Kale

Ingredients

12 ounces short pasta, such as gemelli or penne

Kosher salt

1 cup panko (Japanese breadcrumbs)

1 cup grated Parmesan (about 3 ounces), divided

4 tablespoons olive oil, divided

¾ teaspoon freshly ground black pepper, divided

1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces

1 pint cherry tomatoes, halved

1 cup sour cream or crème fraîche

1 tablespoon Dijon mustard

4 cups shredded cooked chicken (from 1 2½ pound rotisserie chicken)

1½ cups shredded mozzarella (about 6 ounces), divided

Method

Arrange a rack in top of oven; preheat to 450°. Cook pasta in a large pot of boiling salted water according to package directions.

Meanwhile, mix panko, ¼ cup Parmesan, 2 Tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper in a medium bowl.

Toss kale and tomatoes with ½ tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.

Drain pasta, reserving ½ cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, ¼ cup pasta cooking liquid, and remaining ¾ cup Parmesan and ½ tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining ½ cup mozzarella.

Roast pasta mixture until cheese is melted and top is lightly browned, 5–7 minutes.