Ingredients

• 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
• 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
• 1 tablespoon Dijon mustard
• 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
• 1 1/2 cups shredded mozzarella (about 6 ounces), divided

Instructions

1. 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.
2. Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
3. Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
4. 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.
5. Roast pasta mixture until cheese is melted and top is lightly browned, 5–7 minutes.