Sheet Pan Pasta Bake with Chicken and Kale

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

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