Sheet-Pan Pasta Bake with Chicken and Kale

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This is delicious, and very easy!! I recommend watching the video:
https://video.epicurious.com/watch/chicken-and-kale-pasta-bake 


12 ounces short pasta, such as gemelli or penne (I used macaroni)
Kosher salt
1 cup panko (Japanese breadcrumbs)
1 cup grated Parmesan (about 3 ounces), divided
4 tablespoons olive oil, divided
3/4 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 (had a bit of ricotta in the fridge that I used too)
1 tablespoon Dijon mustard
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken) (didn't have any chicken but it was still good)
1 1/2 cups shredded mozzarella (about 6 ounces), divided (I actually didn't add any mozzarella to the whole thing and it was still really good, just sprinkled a bit  of provolone over the top at the end)


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

Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.

Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.

Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 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 1/2 cup mozzarella.

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

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