Sheet Pan Baked Chicken Feta Tomatoes and Kale with Pasta

Roasted feta and burst tomatoes melt into a luscious sauce that coats every curl of pasta in this easy, weeknight-friendly dinner.

181 Calories

10g Carbohydrates

18g Protein

685mg Potassium

6g Fiber

9g Sugar

1 pound, 12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces
1 (8-ounce) block feta cheese, crumbled
1 small (6 ounce) red onion, cut into 1-inch wedges, petals separated
1 pint grape tomatoes, halved
1/4 cup packed fresh oregano leaves (from 1 [1/2-ounce] package), or 1 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper, plus more for garnish
4 garlic cloves, smashed
8 ounces uncooked campanelle or cavatappi pasta
5 ounces baby kale
1/3 cup crème fraîche