Sheet-Pan Pasta Bake with Chicken and Kale
A comforting one-pan dinner combining tender pasta, rotisserie chicken, fresh kale, and cherry tomatoes, all topped with a crispy panko-parmesan crust and melted mozzarella. This easy weeknight meal features a creamy mustard sauce that brings all the ingredients together.
Ingredients
- •12 ounces short pasta, such as gemelli or penne
- •2 teaspoons Kosher salt
- •1 cup panko (Japanese breadcrumbs)
- •1 cup grated Parmesan
- •4 tablespoons olive oil
- •¾ teaspoon freshly ground black pepper
- •1 bunch curly kale
- •1 pint cherry tomatoes
- •1 cup sour cream
- •1 tablespoon Dijon mustard
- •4 cups shredded cooked chicken
- •1½ cups shredded mozzarella
Cooking Instructions
- 1.
Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
12 min
- 2.
Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
3 min
- 3.
Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
2 min
- 4.
Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 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 1/2 cup mozzarella.
5 min
- 5.
Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
6 min
