Sheet Pan Pasta Bake with Chicken and Kale

Name: Sheet Pan Pasta Bake with Chicken and Kale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: kosher salt; 12 ounces penne pasta; 1 cup panko breadcrumbs; 1 cup grated Parmesan cheese; 4 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/4 teaspoon Italian seasoning; 3/4 teaspoon freshly ground black pepper; 1 bunch curly kale; 1 pint cherry tomatoes; 1 cup Sour cream or creme fraiche; 1 tablespoon Dijon mustard; 4 cups shredded rotisserie chicken; 1 1/2 cups shredded Mozzarella cheese

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4.7

177 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Calories
722 kcal
Course
Main Course
Cuisine
Italian

Sheet Pan Pasta Bake with Chicken and Kale

Iris Warren

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This easy sheet pan pasta bake with chicken and kale is a weeknight dinner favorite!

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Ingredients

Servings

kosher salt
12 ounces penne pasta
1 cup panko breadcrumbs
1 cup grated Parmesan cheese divided
4 tablespoons olive oil divided
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
3/4 teaspoon freshly ground black pepper divided
1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
1 pint cherry tomatoes halved
1 cup Sour cream or creme fraiche
1 tablespoon Dijon mustard
4 cups shredded rotisserie chicken
1 1/2 cups shredded Mozzarella cheese divided

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Instructions

Set a rack in the top third of the oven and preheat to 450 degrees F.
Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente.
Meanwhile, mix the panko, 1/4 cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl and set aside.
Toss the kale and tomatoes with 1/2 teaspoon salt and the remaining 2 tablespoons olive oil on a rimmed baking sheet.
Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 teaspoon salt, 1/4 cup pasta water, and the remaining 3/4 cup Parmesan cheese and 1/2 teaspoon black pepper; stir until smooth.
Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining 1/2 cup mozzarella cheese.
Place the pan in the oven and roast the pasta until the cheese is melted and the the top is lightly browned, about 5 to 7 minutes. Serve warm.

Nutrition Information

Show Details

Serving 6g Calories 722kcal (36%) Carbohydrates 56g (19%) Protein 44g (88%) Fat 35g (54%) Saturated Fat 14g (70%) Cholesterol 129mg (43%) Sodium 840mg (35%) Potassium 678mg (19%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1940IU (39%) Vitamin C 29.7mg (33%) Calcium 433mg (43%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 722 kcal

% Daily Value*

Serving	6g
Calories	722kcal	36%
Carbohydrates	56g	19%
Protein	44g	88%
Fat	35g	54%
Saturated Fat	14g	70%
Cholesterol	129mg	43%
Sodium	840mg	35%
Potassium	678mg	14%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	1940IU	39%
Vitamin C	29.7mg	33%
Calcium	433mg	43%
Iron	2.8mg	16%