Sheet Pan Pasta Bake

Aug 9

Makes: 6 | Prep: 20 minutes | Cook Time: 15 minutes

INGREDIENTS

8 oz pasta dry, penne
2 cups shredded chicken, cooked
2 tbsp olive oil, divided
¼ cup reserved pasta water
½ cup Greek yogurt, plain
½ cup parmesan cheese grated, divided
1 tsp Dijohn mustard
½ cup panko breadcrumbs
1-pint grape tomatoes, halved or quartered
4 cups kale ribs and stems removed: leaves torn into bite sized pieces
1 cup mozzarella cheese, shredded
¼ tsp. garlic powder
⅛ tsp. Italian seasoning
½ salt, divided
½ pepper, divided

This Sheet Pan Pasta Bake is the perfect easy weeknight meal! The combination of chicken, cheesy pasta, kale and tomatoes is sure to be a hit with everyone in the family.

DIRECTIONS

Preheat oven to 450° Fahrenheit.
Bring a large pot of water to a boil over medium high heat and cook the pasta according to directions. Make sure to reserve ¼ cup of the pasta water before draining the pasta. Place pasta back in pan and set to the side.
In a small bowl combine, panko breadcrumbs, 2 tbsp of parmesan cheese, Italian seasoning, garlic powder, ¼ tsp salt, ¼ tsp pepper and 1 tbsp of olive oil. Mix until everything is well combined. Set aside.
Toss the kale and tomatoes and the remaining 1 tablespoon of olive oil, ¼ tsp salt and ¼ tsp pepper on a rimmed baking sheet.
In the pan with the pasta add in the Greek yogurt, Dijon mustard, ¼ cup pasta water, and the remaining Parmesan cheese, stir until smooth.
Add in the shredded chicken and ½ cup of the mozzarella cheese. Stir 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 ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 7-8 minutes. Broil at the end for 2-4 minutes until golden brown. Serve warm.