Sheet-Pan Pasta Bake with Chicken and Kale
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant chicken and kale pasta bake is a clever twist on a classic comfort dish, designed for busy weeknights when you want maximum flavour with minimal washing up. By combining fresh cherry tomatoes and earthy curly kale on a single baking tray, the vegetables soften and lightly char, creating a delicious contrast to the creamy sauce. The addition of Dijon mustard and soured cream provides a sophisticated tang that cuts through the richness of the melted cheese.
As a high-protein meal, this recipe is incredibly satisfying and perfect for active households. It makes excellent use of shop-bought rotisserie chicken to save time, while the crispy panko and Parmesan topping adds a wonderful crunch to every bite. Serve it straight from the oven for a wholesome, homemade dinner that the whole family will enjoy.
Ingredients for Sheet-Pan Pasta Bake with Chicken and Kale
350g short pasta, such as gemelli or penne
Kosher salt
110g panko (Japanese breadcrumbs)
110g grated Parmesan (about 90g ), divided
4 tablespoons olive oil, divided
3/4 teaspoons freshly ground black pepper, divided
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
575ml cherry tomatoes, halved
240ml soured cream or crème fraîche
1 tablespoon Dijon mustard
600g shredded cooked chicken (from 1 [1.1kg] rotisserie chicken)
230g shredded mozzarella (about 170g ), divided
How to make Sheet-Pan Pasta Bake with Chicken and Kale
Arrange a rack in top of oven; preheat to 232°C. Cook pasta in a large pot of boiling salted water according to package directions.
Meanwhile, mix panko, 60ml Parmesan, 2 tablespoons oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a medium bowl.
Toss kale and tomatoes with 1/2 teaspoons salt and remaining 2 tablespoons oil on a rimmed baking sheet.
Drain pasta, reserving 120ml pasta cooking liquid. Return pasta to pot. Add soured cream, mustard, 1 teaspoon salt, 60ml pasta cooking liquid, and remaining 110g Parmesan and 1/2 teaspoons pepper; stir until smooth. Stir in chicken and 240ml 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 60g mozzarella.
Roast pasta mixture until cheese is melted and top is lightly browned, 5–7 minutes.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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