Pickle Chip Crusted Chicken Pasta (Print View)

Crunchy pickle chip crust and juicy chicken combine in a flavorful, creamy pasta bake perfect for weeknight meals.

# Components:

→ Pasta

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

→ Chicken

02 - 2 medium boneless, skinless chicken breasts (approximately 350 grams / 12 oz), 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 oz / 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 your oven to 200°C (400°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
02 - Boil the pasta in generously salted water until it is just al dente. Drain the pasta and set it aside.
03 - In a skillet, heat the olive oil over medium heat. Season the diced chicken with salt, black pepper, and garlic powder. Cook until the chicken is golden brown and thoroughly cooked through, approximately 5–7 minutes. Remove from skillet and set aside.
04 - In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in the milk. Continue to cook, whisking, until the sauce has thickened to a smooth consistency, about 3–5 minutes.
06 - Remove the saucepan from the heat. Stir in the shredded cheddar cheese, shredded mozzarella cheese, Dijon mustard, paprika, and dill. Season with salt and pepper to your preference.
07 - In a large mixing bowl, combine the cooked pasta, cooked chicken, prepared sauce, and chopped dill pickles. Mix thoroughly to ensure all components are evenly distributed.
08 - Transfer the combined pasta mixture into the prepared baking dish and spread it out evenly.
09 - In a separate bowl, combine the crushed pickle chips, panko breadcrumbs, and melted butter. Mix until well combined.
10 - Evenly sprinkle the Panko-pickle chip crust mixture over the surface of the pasta in the baking dish. Bake for 20–25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
11 - 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 weeknight feasibility
  • Uses familiar ingredients with an unexpected pickle chip twist
  • Perfect balance of creamy interior and crunchy topping
  • Versatile enough to customize with different proteins
02 -
  • High in protein with over 30g per serving
  • Can be prepared ahead and baked just before serving
  • Creates excellent leftovers that reheat beautifully
03 -
  • Always slightly undercook your pasta initially as it will continue to absorb moisture in the oven
  • Let the bake rest for a full 5 minutes after removing from the oven to allow the sauce to set properly
  • For maximum crunch, add the pickle chip topping in the last 10 minutes of baking

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