Save This tangy and creamy Pickle Chip Crusted Chicken Pasta Bake is my weeknight answer when we need something crowd-pleasing and full of flavor. The zesty dill pickle chips merge with tender chicken and cheesy sauce for a nostalgic, comfort food dish that never fails to get everyone asking for seconds.
I made this the first time after discovering a bag of dill pickle chips hiding in my pantry. My family now requests it for every birthday and I happily oblige.
Ingredients
- Pasta: Penne or rotini offers hearty texture that holds sauce well. Look for bronze-cut pasta for better sauce cling.
- Chicken: Boneless skinless chicken breasts stay moist and tender when diced. Select fresh chicken for optimal flavor and texture.
- Olive oil: Adds richness and helps develop a golden sear on the chicken. Choose extra-virgin for best taste.
- Salt and ground black pepper: Enhance the savoriness of each layer. Use kosher salt for even seasoning.
- Garlic powder: Lends a mellow tang and savory base. Fresh garlic works too for extra punch.
- Butter: Unsalted butter controls salt levels in your sauce. Quality butter makes a difference in creaminess.
- All-purpose flour: Thickens the sauce to luxurious velvet. Sift for clump-free results.
- Whole milk: Creamy body for your cheese sauce. Choose full-fat for best flavor.
- Shredded cheddar cheese: Brings sharp cheesy depth. Opt for block cheese you shred yourself.
- Shredded mozzarella cheese: Provides the stretch and mildness. Avoid pre-shredded for the best melt.
- Dijon mustard: Punches up the sauce with subtle tang. Go for real Dijon when you can.
- Paprika: Smoky undertones in the cream base. Spanish or Hungarian paprika both work great.
- Chopped fresh dill or dried dill: Delivers the signature pickle note. Fresh dill is ideal but dried works in a pinch.
- Dill pickle-flavored potato chips: Crushed for crisp tangy crust. Pick your favorite brand for maximum flavor.
- Panko breadcrumbs: Make the topping extra crunchy. Japanese-style panko absorbs the butter best.
- Melted butter: Binds the crust and boosts crispiness. Coat the chips and crumbs thoroughly.
- Chopped dill pickles: Layer of acidity and crunch throughout the casserole. Choose refrigerated cold-pack pickles for boldest taste.
Instructions
- Preheat and Prepare Dish:
- Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Lightly grease a 23 by 33 centimeter or 9 by 13 inch baking dish so nothing sticks.
- Cook the Pasta:
- Bring a generous pot of salted water to a boil. Add pasta and cook until just barely al dente. Drain well so you do not water down the sauce and set aside.
- Sauté the Chicken:
- Heat olive oil in a skillet over medium heat. Toss diced chicken with salt black pepper and garlic powder. Cook five to seven minutes until chicken is golden brown on all sides and no longer pink in the center. Transfer cooked chicken to a plate and keep warm.
- Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat until foamy but not brown. Whisk in flour and cook for one minute to form a paste and remove raw taste. Gradually add milk in a slow stream whisking constantly. Keep whisking three to five minutes until the sauce thickens enough to coat your spoon.
- Stir in Cheese and Flavors:
- Remove pan from heat. Add shredded cheddar and mozzarella cheese. Stir in Dijon mustard paprika fresh or dried dill and a touch of salt and black pepper. Mix until everything is smooth and melted.
- Mix Pasta Bake Base:
- In a large bowl combine your cooked pasta cooked chicken cheese sauce and chopped dill pickles. Mix thoroughly so each bite will have a little bit of everything.
- Assemble the Casserole:
- Spoon the mixture into your prepared baking dish. Spread it in an even layer so the bake will cook through consistently.
- Prepare the Pickle Chip Crust:
- In a separate bowl toss together crushed pickle chips panko breadcrumbs and melted butter until evenly coated and crumbly.
- Top and Bake:
- Sprinkle the crust mixture all over the casserole as evenly as you can. Pop the dish into the oven and bake for twenty to twenty five minutes until the topping is golden and the sauce bubbles around the edges.
- Cool and Garnish:
- Let your pasta bake cool for five minutes so it sets up and is easy to serve. Scatter extra chopped dill across the top for a fresh pop if you like.
Save There is something magical about how dill pickle chips transform a humble casserole. My kids claim the topping is the best part and I have to agree sometimes I sneak a spoonful of crust before serving.
Storage Tips
Cover leftovers tightly with foil or transfer to an airtight container. Store in the fridge for up to three days. Reheat uncovered at 180 degrees Celsius or 350 degrees Fahrenheit so the crust re-crisps. This pasta bake also freezes well before baking. Assemble then wrap tightly and freeze for up to two months. Thaw in the refrigerator overnight before baking as directed.
Ingredient Substitutions
Swap rotisserie chicken for homemade if you are short on time. Turkey is another easy alternative. Any short sturdy pasta holds up nicely. For gluten free needs use both gluten free pasta and gluten free panko. If cheddar is too strong try Colby Jack or Monterey Jack for a milder taste.
Serving Suggestions
Pair with a fresh green salad and simple vinaigrette to cut the richness. For extra veggie power stir steamed spinach or roasted broccoli into the pasta mix before baking. A chilled glass of dry Riesling or Sauvignon Blanc complements the tangy notes.
Save Give this pasta bake a try for your next family dinner or gathering. The tangy crunch of pickle chips and ultra-creamy sauce always steal the show.
Recipe FAQ
- → What type of pasta works best?
Penne or rotini are ideal as their shapes hold sauce and crust well, but any short pasta can be used.
- → Can chicken be substituted?
Yes, turkey breast or pre-cooked rotisserie chicken can replace diced chicken for convenience.
- → How do I get a crispier crust?
Ensure pickle chips and panko are well combined and use melted butter. Bake until deeply golden brown.
- → Is this dish gluten-free?
Use gluten-free pasta and breadcrumbs to adapt the bake for a gluten-free meal.
- → Can I add more tang to the bake?
For an extra zing, add a splash of pickle brine to the sauce or more chopped pickles to the mix.
- → What sides pair well?
A crisp green salad and dry white wine make delicious accompaniments to balance flavors and richness.