Preheat the oven to 375F. In a medium pot of salted boiling water, cook pasta according to package instructions. Drain well and set aside when done. To avoid sticking while the remaining ingredients are cooked, toss with 1 tablespoon of olive oil.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and cook for about 4 minutes, until they start to turn translucent, stirring occasionally. Add the kale and 1/2 teaspoon each of salt and pepper. Stir until kale begins to wilt, about 2 minutes. Add chicken broth, and continue to cook until all the kale is wilted and most of the chicken broth is absorbed by the kale, about 5 minutes. Remove from heat and set aside.

In a medium mixing bowl, combine greek yogurt, egg, mozzarella cheese, 1/4 cup cheddar cheese, milk, red chili pepper flakes, Ranch seasoning, salt and pepper. Mix until well combined.

To the kale sauté pan, add chicken, bacon bits, cooked pasta, and the yogurt custard mixture. Stir until well mixed. Add to a 9×13 greased casserole dish, then top with remaining 1/4 cup cheddar cheese and parmesan cheese evenly on the top of the casserole.

Bake in the preheated oven for about 25 minutes or until the top is melty and golden brown. I like to broil for an extra 3 minutes for a crispy top! Store leftovers in an airtight container in the refrigerator for up to 4 days.