Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.

　　

Ingredients

4–6 servings

　　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

　　¾ 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 2½ pound rotisserie chicken)

　　1½ cups shredded mozzarella (about 6 ounces), divided

　　

Step 1

Arrange a rack in top of oven; preheat to 450°. Cook pasta in a large pot of boiling salted water according to package directions.

　　

Step 2

Meanwhile, mix panko, ¼ cup Parmesan, 2 Tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper in a medium bowl.

　　

Step 3

Toss kale and tomatoes with ½ tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.

　　

Step 4

Drain pasta, reserving ½ cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, ¼ cup pasta cooking liquid, and remaining ¾ cup Parmesan and ½ tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining ½ cup mozzarella.

　　

Step 5

Roast pasta mixture until cheese is melted and top is lightly browned, 5–7 minutes.