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Sheet-Pan Pasta Bake with Chicken and Kale


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

3/4 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 [2 1/2-pound] rotisserie chicken)

1 1/2 cups shredded mozzarella (about 6 ounces), divided


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