4.7 from 177 votes
Sheet Pan Pasta Bake with Chicken and Kale
This Sheet Pan Pasta Bake combines penne pasta with shredded chicken, kale, and cherry tomatoes baked under a cheesy panko and Parmesan crust. The pasta is mixed with a creamy sauce made from sour cream and Dijon mustard, seasoned with garlic powder and Italian herbs. The kale and tomatoes roast on the same pan, infusing the dish with roasted vegetable flavors, resulting in a hearty, layered bake with contrasting textures of crisp topping and tender pasta.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
722 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 722
% 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.