You’ve got to try this sheet pan pasta bake! There’s something so comforting about a hearty pasta dish, and this one is both simple and satisfying. With crispy edges all around and cheesy goodness throughout, it’s a total win.
This recipe addresses soggy edges, messy multiple dish usage, and time-consuming prep, offering a quick, single-pan solution for baked pasta lovers.
I often struggle with finding meals that my family loves and that I can feel good about serving. This recipe makes it easy! You use rotisserie chicken, which cuts down on cooking time and still gives you that delicious flavor. Plus, it’s a one-pan dish, so you can skip the messy clean-up.
This recipe works so well because it brings together all the flavors and textures in one go. You’ll have cheesy, savory bites mixed with crispy kale, and it all comes together in just 35 minutes! Perfect for a quick weeknight dinner or prepping meals ahead of time.
Why You Will Love This Recipe
- Crispy Textures , This sheet pan method maximizes those crispy edges we all love, giving your pasta bake a satisfying crunch that sets it apart.
- Flavorful Satisfaction , Packed with cheesy goodness and hearty kale, this dish offers a savory blend that’s not only comforting but also nutritious.
- Convenient Prep , Using rotisserie chicken makes this dish a breeze to prepare, meaning you can whip it up quickly on busy weeknights.
- Easy Storage , Leftovers can be easily stored in an airtight container for up to three days, making it a great option for meal prep.
Ingredient Notes
- Penne pasta: Grab some penne for a nice bite and texture that holds up in the bake. If gluten’s a concern, gluten-free pasta works too!
- Shredded rotisserie chicken: Using rotisserie chicken saves time and adds great flavor. You can always skip it for a vegetarian twist if you want!
- Shredded mozzarella cheese: This cheese melts beautifully and gives that gooey texture we all love. Go for whole milk mozzarella for the best results!
- Grated Parmesan cheese: A sprinkle of Parmesan on top creates a lovely crispy finish. If you’re out, Pecorino Romano can be a delightful substitute!
- Curly kale: Kale adds a nice pop of color and a bit of earthy flavor. If you can’t find curly kale, any leafy green like spinach will do fine!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta feels too dry after baking, adding a splash of reserved pasta water can help restore moisture and improve texture.
- When the bottom layer turns out soggy, spreading the pasta evenly across the sheet pan allows for better heat circulation and may need a few extra minutes of baking.
- If cheese isn’t melting to your liking, broiling for just 2 to 3 minutes at the end can give it that nice, gooey finish.
- For a gluten-free option, using gluten-free pasta is a simple way to cater to dietary needs without sacrificing flavor.
- When looking for crispy edges, spreading the pasta out on the sheet pan and keeping an eye on baking time can make a big difference.
Serving Suggestions
- Serve this sheet pan pasta bake with a side salad for some freshness. Garlic bread pairs nicely for additional flavor and texture.
- This dish works well in a family-style meal setting. You can repurpose leftovers in pasta salads, casseroles, or as a filling for wraps.
- Add a bit of tomato sauce or pesto on top for extra moisture. A sprinkle of herbs or chili flakes can also enhance the dish.
Storage Guidelines
- To keep your sheet pan pasta bake fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. This maintains flavor and texture.
- Freezing: Wrap the pasta bake tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. To enjoy, thaw in the refrigerator overnight before reheating.
- Reheating: When ready to heat, place the pasta bake in a preheated oven at 350°F. Bake until warm throughout.
Recipe Variations
- You can use fusilli instead of penne for a different texture and bite.
- Add 1 teaspoon garlic powder and 1 teaspoon dried oregano for an aromatic flavor boost.
- Either butternut squash or spinach can be substituted for curly kale for a fresh twist.
- If scaling for larger portions, increase penne to 18 ounces, chicken to 6 cups, and mozzarella to 2 cups.
Did you make this recipe? Scroll down to leave a star rating and review!
Sheet Pan Pasta Bake with Chicken and Kale
This delicious sheet pan pasta bake combines penne pasta, shredded chicken, kale, and a blend of cheeses, all baked to perfection for a hearty meal.
Equipment
- Large pot for boiling pasta
- Medium Bowl for mixing ingredients
- Rimmed baking sheet for baking the dish
- Oven for cooking
Ingredients
- Kosher salt to taste
- 12 ounces penne pasta or any short pasta
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese divided
- 4 tablespoons olive oil divided
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ¾ teaspoon freshly ground black pepper divided
- 1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
- 1 pint cherry tomatoes halved
- 1 cup sour cream or crème fraiche
- 1 tablespoon Dijon mustard
- 4 cups shredded rotisserie chicken
- 1 ½ cups shredded mozzarella cheese divided
Instructions
- Start by getting your oven nice and toasty at 375 degrees F (190 degrees C). You want it hot enough that when you put your pasta bake in, it’ll bake up perfectly. Keep an eye on the time so it does not fall behind on preheating.
- Cook the penne pasta in a pot of salted water until it is al dente. You will know it is ready when it is firm but tender, giving a little bite. Remember not to overcook it; it will keep cooking in the oven later.
- While your pasta is cooking, toss the kale and halved cherry tomatoes on your sheet pan. They should smell fresh and vibrant. Spreading them out helps ensure they roast evenly, so do not crowd the pan.
- Once the pasta is drained, mix it in a bowl with shredded rotisserie chicken, sour cream, Dijon mustard, garlic powder, Italian seasoning, and black pepper. You will want it to feel creamy and fragrant. Be careful not to let it sit too long; it can get gummy.
- Spread the pasta mixture on top of the kale and tomatoes in the sheet pan. Make sure it is evenly distributed, or some parts might not cook right. No one likes a soggy bottom, so take your time here.
- Sprinkle mozzarella cheese and half the Parmesan on top, then finish with panko breadcrumbs. This should look nice and cheesy with a crunchy topping. Watch out for clumping—smooth it out for even browning.
- Drizzle some olive oil over the top. It will help the cheese melt and the breadcrumbs brown beautifully. Do not skimp on this step to avoid a dried-out dish; you want that golden color.
- Slide the sheet pan into the oven and let it bake until everything is bubbling and the cheese is melted. You will start smelling the deliciousness! Just be careful not to overbake it, or the pasta might dry out.
- If you want that extra crispy topping, turn on the broiler for a minute or two at the end. Keep an eye on it so it does not burn. Those bubbly edges are calling your name, and this is where they get that glorious golden touch!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If pasta feels too dry after baking, adding a splash of reserved pasta water can help restore moisture and improve texture.
When the bottom layer turns out soggy, spreading the pasta evenly across the sheet pan allows for better heat circulation and may need a few extra minutes of baking.
If cheese is not melting to your liking, broiling for just 2 to 3 minutes at the end can give it that nice, gooey finish.
For a gluten-free option, using gluten-free pasta is a simple way to cater to dietary needs without sacrificing flavor.
When looking for crispy edges, spreading the pasta out on the sheet pan and keeping an eye on baking time can make a big difference.
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