Set a rack in the top third of the oven and preheat to 450 degrees F.

Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente.

Meanwhile, mix the panko, 1/4 cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl and set aside.

Toss the kale and tomatoes with 1/2 teaspoon salt and the remaining 2 tablespoons olive oil on a rimmed baking sheet.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 teaspoon salt, 1/4 cup pasta water, and the remaining 3/4 cup Parmesan cheese and 1/2 teaspoon black pepper; stir until smooth.

Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining 1/2 cup mozzarella cheese.

Place the pan in the oven and roast the pasta until the cheese is melted and the the top is lightly browned, about 5 to 7 minutes. Serve warm.