Pickle Chip Crusted Chicken Pasta (Print Version)

Crave-worthy chicken pasta with a creamy sauce, finished with a golden, crunchy pickle chip and dill topping.

# Components:

→ Pasta

01 - 300 grams (10.5 ounces) penne or rotini pasta

→ Chicken

02 - 2 medium boneless, skinless chicken breasts (approximately 350 grams / 12 ounces), diced
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon garlic powder

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 350 milliliters (1.5 cups) whole milk
10 - 120 grams (1 cup) shredded cheddar cheese
11 - 60 grams (1/2 cup) shredded mozzarella cheese
12 - 1 tablespoon Dijon mustard
13 - 1/2 teaspoon paprika
14 - 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
15 - Salt and pepper to taste

→ Pickle Chip Crust

16 - 70 grams (2.5 ounces / approximately 2 cups) dill pickle-flavored potato chips, crushed
17 - 30 grams (1/4 cup) panko breadcrumbs
18 - 2 tablespoons melted butter
19 - 2 tablespoons chopped dill pickles

# Directions:

01 - Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Lightly grease a 23x33 cm (9x13 inch) baking dish.
02 - Cook pasta in generously salted boiling water until just al dente. Drain thoroughly and set aside.
03 - In a skillet, heat olive oil over medium heat. Season diced chicken with salt, black pepper, and garlic powder. Cook until the chicken is golden brown and cooked through, approximately 5-7 minutes. Remove from skillet and set aside.
04 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
05 - Gradually whisk in milk into the saucepan. Continue cooking and whisking until the sauce thickens to a smooth consistency, about 3-5 minutes.
06 - Remove the saucepan from heat. Stir in shredded cheddar cheese, shredded mozzarella cheese, Dijon mustard, paprika, and dill. Season generously with salt and pepper to taste.
07 - In a large mixing bowl, combine the cooked pasta, sautéed chicken, prepared sauce, and chopped dill pickles. Mix until all ingredients are evenly coated.
08 - Pour the pasta mixture into the prepared baking dish and spread evenly.
09 - In a separate bowl, combine the crushed pickle chips, panko breadcrumbs, and melted butter. Mix thoroughly.
10 - Sprinkle the crust mixture evenly over the surface of the pasta bake.
11 - Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
12 - Allow the casserole to rest for 5 minutes before serving. Garnish with additional fresh dill, if desired.

# Expert Advice:

01 -
  • Ready in under an hour for a weeknight family meal
  • Uses simple ingredients with a unique flavor combination
  • Creamy cheese sauce with tangy dill pickle elements
  • Satisfying crunchy topping that kids and adults both enjoy
  • Easily customizable with different pasta shapes or proteins
02 -
  • This recipe freezes beautifully for up to 3 months
  • The pickle chip topping stays surprisingly crunchy even when reheated
  • Perfect for using up leftover rotisserie chicken
  • Can be assembled ahead and refrigerated for up to 24 hours before baking
  • Excellent for potlucks as it travels well and reheats nicely
03 -
  • Allow the pasta bake to rest for a full 5 minutes after removing from the oven. This helps the sauce set up properly and makes serving neater.
  • For maximum crunch, add the pickle chip topping during the last 10 minutes of baking rather than from the beginning.
  • The key to perfect cheese sauce is removing the pan from heat before adding the cheese. The residual heat will melt it smoothly without risk of breaking or becoming grainy.

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