Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Recipe information
Total Time
35 minutes
Yield
4–6 servings
Ingredients
12
1
1
4
¾
1
1
1
1
4
1½
Need to make a substitution?
Preparation
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.