Sheet Pan Pasta Bake with Chicken and Kale
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
722 kcal
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Course
Main Course
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Cuisine
Italian
Sheet Pan Pasta Bake with Chicken and Kale
Description
The Sheet Pan Pasta Bake with Chicken and Kale utilizes pre-cooked shredded chicken and al dente penne pasta combined with vegetables and a creamy sauce. Kale and cherry tomatoes are seasoned lightly with salt and olive oil, then roasted on a baking sheet alongside the assembled pasta mixture. The sauce base is made creamy and tangy through sour cream and Dijon mustard, enhanced by Parmesan and mozzarella cheeses for melting richness. A topping mixture of panko breadcrumbs, Parmesan, olive oil, and spices adds a crunchy contrast when baked.
Cooking at 450 degrees Fahrenheit ensures the topping crisps while the pasta bake becomes hot and bubbly. The kale wilts and the cherry tomatoes release juices, blending with the cheese and chicken for a satisfying layered flavor. This sheet pan method simplifies cleanup and yields an inviting casserole with a mix of textures from tender pasta and vegetables to a golden, crumbly crust.
Ingredients
- kosher salt
- 12 ounces penne pasta
- 1 cup panko breadcrumbs
- 1 cup Parmesan Cheese divided, grated
- 4 tablespoons olive oil divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 3/4 teaspoon black pepper divided, freshly ground
- 1 kale ribs and stems removed, leaves torn into bite-size pieces, curly, bunch
- 1 pint cherry tomato halved
- 1 cup sour cream or creme fraiche
- 1 tablespoon Dijon mustard
- 4 cups chicken shredded rotisserie
- 1 1/2 cups mozzarella cheese divided, shredded
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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