Bring a large pot of salted water to boil over high heat. Once boiling, add in your cavatappi and cook until al dente. When pasta is almost done, add in the chopped kale and boil for 2 minutes. Drain into a colander, then return the noodles and kale to the large pot and set aside.
While the pasta is cooking, heat a large skillet over medium high heat. Add your bacon and cook until crisp. Remove bacon with a slotted spoon and place onto a paper towel to absorb any excess grease.
In the same skillet, add your chopped chicken and season with salt, pepper, and onion salt. Cook until no longer pink.
In a small pot, melt the butter over medium high heat until bubbly. Whisk in the flour a little at a time, making sure to fully cook the flour. You're making a roux and it should be thick and pale yellow.
Continue whisking and add in the milk. Continue cooking until the mixture thickens and is creamy. Season with a pinch of salt, pepper, and red pepper flakes.
Remove the mixture from heat and stir in 1 cup of the shredded 4 State Cheddar Cheese blend. Stir until fully melted and incorporated.
Pour the cheese sauce into the pot of noodles. Add in the cooked chicken and thinly sliced sun dried tomatoes. Stir until fully combined.
Pour your mixture into a 9x13 baking dish.
In a large ziplock bag, add the cup of oyster crackers and remaining 1/2 cup of shredded cheese. Close the bag and crush the crackers. Pour the cracker/cheese combo over the top of the pasta, cover with foil, and bake for 20 minutes or until cheese is melted and you have a crust over the top.
Please read all directions before you start! You'll have three pots going at the same time so read ahead. They're simple steps, but they happen all at once =)
Cheesy Chicken Bacon & Kale Pasta https://www.persnicketyplates.com/cheesy-chicken-bacon-kale-pasta-bake/