Ingredients

• 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