Sheet Pan Pasta Bake with Chicken and Kale
This delicious sheet pan pasta bake combines penne pasta, shredded chicken, kale, and a blend of cheeses, all baked to perfection for a hearty meal.
Equipment
- Large pot for boiling pasta
- Medium Bowl for mixing ingredients
- Rimmed baking sheet for baking the dish
- Oven for cooking
Ingredients
- Kosher salt to taste
- 12 ounces penne pasta or any short pasta
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese divided
- 4 tablespoons olive oil divided
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ¾ 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 crème fraiche
- 1 tablespoon Dijon mustard
- 4 cups shredded rotisserie chicken
- 1 ½ cups shredded mozzarella cheese divided
Instructions
- Start by getting your oven nice and toasty at 375 degrees F (190 degrees C). You want it hot enough that when you put your pasta bake in, it’ll bake up perfectly. Keep an eye on the time so it does not fall behind on preheating.
- Cook the penne pasta in a pot of salted water until it is al dente. You will know it is ready when it is firm but tender, giving a little bite. Remember not to overcook it; it will keep cooking in the oven later.
- While your pasta is cooking, toss the kale and halved cherry tomatoes on your sheet pan. They should smell fresh and vibrant. Spreading them out helps ensure they roast evenly, so do not crowd the pan.
- Once the pasta is drained, mix it in a bowl with shredded rotisserie chicken, sour cream, Dijon mustard, garlic powder, Italian seasoning, and black pepper. You will want it to feel creamy and fragrant. Be careful not to let it sit too long; it can get gummy.
- Spread the pasta mixture on top of the kale and tomatoes in the sheet pan. Make sure it is evenly distributed, or some parts might not cook right. No one likes a soggy bottom, so take your time here.
- Sprinkle mozzarella cheese and half the Parmesan on top, then finish with panko breadcrumbs. This should look nice and cheesy with a crunchy topping. Watch out for clumping—smooth it out for even browning.
- Drizzle some olive oil over the top. It will help the cheese melt and the breadcrumbs brown beautifully. Do not skimp on this step to avoid a dried-out dish; you want that golden color.
- Slide the sheet pan into the oven and let it bake until everything is bubbling and the cheese is melted. You will start smelling the deliciousness! Just be careful not to overbake it, or the pasta might dry out.
- If you want that extra crispy topping, turn on the broiler for a minute or two at the end. Keep an eye on it so it does not burn. Those bubbly edges are calling your name, and this is where they get that glorious golden touch!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If pasta feels too dry after baking, adding a splash of reserved pasta water can help restore moisture and improve texture.
When the bottom layer turns out soggy, spreading the pasta evenly across the sheet pan allows for better heat circulation and may need a few extra minutes of baking.
If cheese is not melting to your liking, broiling for just 2 to 3 minutes at the end can give it that nice, gooey finish.
For a gluten-free option, using gluten-free pasta is a simple way to cater to dietary needs without sacrificing flavor.
When looking for crispy edges, spreading the pasta out on the sheet pan and keeping an eye on baking time can make a big difference.