Save This pickle chip crusted chicken pasta bake combines the tangy crunch of dill pickle chips with creamy cheese sauce and tender chicken for a comfort food dish with a surprising twist. The unusual topping creates a golden, flavorful crust that perfectly complements the rich pasta beneath.
I created this recipe when trying to use up leftover pickle chips from a barbecue, and it's become our family's most requested "special dinner" ever since. My daughter even asked for it at her birthday dinner last year.
Ingredients
- Pasta: 300g penne or rotini pasta The short pasta shapes catch all the creamy sauce in their ridges and crevices
- Chicken: 2 medium boneless skinless chicken breasts diced Fresh chicken works best but precooked rotisserie chicken saves time in a pinch
- Olive oil: 1 tablespoon Use a good quality oil for better flavor when browning the chicken
- Salt: 1/2 teaspoon Diamond Crystal kosher salt provides the best seasoning control
- Pepper: 1/4 teaspoon Freshly ground adds more flavor than pre-ground
- Garlic powder: 1/2 teaspoon Adds depth without the risk of burning that fresh garlic has
- Butter: 2 tablespoons Unsalted allows better control of overall salt content
- Flour: 2 tablespoons All-purpose creates the base for the roux that thickens the sauce
- Milk: 350ml whole milk The fat content creates a silkier sauce than reduced fat options
- Cheddar cheese: 120g shredded Choose a sharp variety for more pronounced flavor
- Mozzarella cheese: 60g shredded Provides that stretchy cheese pull everyone loves
- Dijon mustard: 1 tablespoon Adds complexity and enhances the cheese flavor
- Paprika: 1/2 teaspoon Sweet Hungarian paprika works best for color and mild flavor
- Fresh dill: 1 tablespoon chopped Brightens the dish and complements the pickle flavor
- Pickle chips: 70g dill pickle flavored Look for extra crunchy varieties for the best texture
- Panko breadcrumbs: 30g These Japanese breadcrumbs stay crispier than regular breadcrumbs
- Melted butter: 2 tablespoons Helps the topping brown beautifully in the oven
- Chopped dill pickles: 2 tablespoons Adds pops of tanginess throughout the dish
Instructions
- Prepare the Oven and Pasta:
- Preheat your oven to 200°C and grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking. Bring a large pot of water to a rolling boil, add a generous tablespoon of salt, and cook pasta until just al dente, about 2 minutes less than package directions. The pasta will continue cooking in the oven, so slightly undercooking prevents mushiness. Reserve a cup of pasta water before draining in case you need to adjust sauce consistency later.
- Cook the Chicken:
- Heat a large skillet over medium heat and add the olive oil until it shimmers. Season the diced chicken with salt, pepper, and garlic powder, ensuring each piece is evenly coated. Add chicken to the hot pan in a single layer, allowing space between pieces for proper browning. Cook undisturbed for 3 minutes before flipping pieces to brown the other sides. Continue cooking until chicken reaches 165°F and has a golden exterior, about 5-7 minutes total. Transfer to a plate and cover loosely with foil to keep warm.
- Create the Cheese Sauce:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat until foaming subsides. Sprinkle in the flour and whisk continuously for exactly one minute to cook out the raw flour taste without browning. Very slowly pour in about a quarter of the milk while whisking vigorously to prevent lumps. Once smooth, gradually add remaining milk while continuing to whisk. Cook the sauce, whisking frequently, until it coats the back of a spoon and holds a line when you run your finger through it, about 3-5 minutes.
- Finish the Sauce:
- Remove the saucepan from heat and immediately add both cheeses in small handfuls, whisking between additions to ensure smooth melting. Stir in the Dijon mustard, paprika, and fresh dill. Taste and adjust seasoning with salt and pepper, keeping in mind that the pickle chips will add saltiness later. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a pourable but still thick consistency.
- Assemble the Pasta Bake:
- In your largest mixing bowl, combine the cooked pasta, chicken pieces, cheese sauce, and chopped dill pickles. Fold gently with a rubber spatula until everything is evenly coated with sauce. Pour the mixture into your prepared baking dish, spreading it into an even layer. Make sure any larger pieces of chicken aren't all concentrated in one area for even cooking and serving.
- Create the Crunchy Topping:
- Place pickle chips in a zip-top bag and crush with a rolling pin until you have pieces about the size of a dime, not too fine. In a medium bowl, mix the crushed pickle chips, panko breadcrumbs, and melted butter until the mixture resembles wet sand. Sprinkle this mixture evenly over the pasta, covering the entire surface for maximum crunch factor.
Save The pickle chips are truly what make this dish special. I discovered this technique by accident when my son knocked over a bag of chips into a pasta dish I was making. Rather than throwing it out, I baked it anyway, and the result was this incredible contrast of textures that everyone raved about.
Storage and Reheating
This pasta bake keeps wonderfully in the refrigerator for up to 4 days in an airtight container. The pickle chip topping will soften slightly but still maintains some crunch. For best results when reheating, cover with foil and warm in a 350°F oven for about 20 minutes, removing the foil for the last 5 minutes to re-crisp the top. Microwave reheating works in a pinch but will result in a softer topping.
For freezing, cool the baked pasta completely, then cover tightly with plastic wrap and aluminum foil. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above, adding about 10 extra minutes to the heating time.
Ingredient Substitutions
No pickle-flavored chips? Regular potato chips mixed with 1 teaspoon of dried dill and 1/2 teaspoon of garlic powder make a great alternative. For a spicy version, try jalapeño-flavored chips instead.
The chicken can easily be swapped for turkey, ham, or even smoked sausage. Vegetarians can substitute 2 cups of roasted vegetables like broccoli, cauliflower, and bell peppers, or use a plant-based chicken alternative.
If you're out of Dijon mustard, yellow mustard works in a pinch, though the flavor will be slightly different. For a richer sauce, substitute half the milk with heavy cream or half-and-half.
Kid-Friendly Adaptations
This dish is surprisingly popular with children despite the pickle flavor, but you can easily adapt it for pickier eaters. Use a milder cheese blend if sharp cheddar is too strong for little ones. The pickle chip topping can be applied to just half the dish, leaving the other half with plain crushed potato chips mixed with the panko.
Make it interactive by allowing kids to crush the chips themselves in a sealed bag, or let them sprinkle their portion of the topping. Getting children involved in the preparation often increases their willingness to try new flavors.
Serving Suggestions
This hearty pasta bake pairs wonderfully with simple sides that balance its richness. A crisp green salad dressed with vinaigrette cuts through the creamy sauce beautifully. Roasted vegetables like asparagus or Brussels sprouts add nutrition and color to the plate.
For a complete meal that will please a crowd, serve with garlic bread to soak up any extra sauce. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the tangy notes in the dish for adult diners.
Save Let the pasta bake rest for 5 minutes out of the oven before serving to allow the sauce to thicken. This simple step ensures a neater presentation.
Recipe FAQ
- → How can I make this gluten-free?
Substitute gluten-free pasta and gluten-free panko breadcrumbs. Check chip labels to ensure no gluten-containing ingredients.
- → Can I prepare this dish in advance?
Yes, assemble everything except the pickle chip crust, cover and refrigerate. Add the crust topping and bake just before serving.
- → What chicken alternatives work well?
Try cooked turkey, rotisserie chicken, or even shredded tofu for a lighter twist.
- → What can I serve alongside this dish?
Pair with a crisp green salad and a glass of dry white wine for balance and freshness.
- → How do I get extra pickle flavor?
Stir a splash of dill pickle brine into the sauce before tossing it with the pasta and chicken.