Name: Sheet-Pan Pasta Bake with Chicken and Kale
Cook time: 35 minutes
Total time: 35 minutes
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

Chicken pasta bake on a red sheet pan next to two blue plates.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.

Recipe notes

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