Another friend suggested meal! The wind is howling outside, and what could be b…

Another friend suggested meal! The wind is howling outside, and what could be better than this hybrid of a kind of chicken alfredo/mac and cheese. (While she is vegetarian, this is not the vegetarian version. Skip the chicken and use cream of mushroom instead of chicken.) Thank you for the blending of two recipes from and

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 tsp Italian seasonings 1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
1 pint cherry tomatoes, halved
1 can Cream of Chicken soup
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

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 soup, 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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