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If baking immediately, preheat oven to 350°F. Otherwise, begin on step 2.
Drain the jar of sun-dried tomatoes, reserving the oil. Arrange the tomatoes on paper towels and use additional paper towels to pat off the excess oil.
Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain when finished cooking.
Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Meanwhile, in a large deep skillet, heat 1 tablespoon of reserved sun-dried tomato oil (or olive oil) and add chicken and onions. Sauté until chicken is cooked through and onions are translucent, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add kale and drained sun-dried tomatoes and cook until kale is wilted, stirring frequently.
Add cream cheese, milk, and Parmesan cheese. Stir to combine and cook until cream cheese is melted and incorporated.
Add cooked pasta and stir to coat pasta with all other ingredients. Pour into prepared baking dish and top with mozzarella cheese.
If baking immediately, place in preheated oven and cook for 30 minutes or until cheese is melted. If you like a softer noodle, cover with foil during baking.