Save This pickle chip crusted chicken pasta bake transforms ordinary pasta night into something extraordinary. The combination of tangy dill pickles with creamy cheese sauce and crunchy potato chip topping creates a comfort food masterpiece that will have your family requesting seconds. I created this recipe when looking for ways to use up leftover rotisserie chicken, and it quickly became our Thursday night tradition.
The first time I made this dish was during a particularly hectic week when I needed something comforting that wouldn't take hours in the kitchen. The unexpected combination of pickle flavor with creamy pasta was such a hit that my teenagers now specifically request this casserole whenever friends come over.
Ingredients
- penne or rotini pasta: 12 oz The ridges capture more of the creamy sauce
- cooked chicken breast: 2 cups Rotisserie chicken works perfectly and saves time
- unsalted butter: 2 tbsp Creates the base for a silky roux
- all purpose flour: 2 tbsp Thickens the sauce without lumps
- whole milk: 2 cups Provides richness that lower fat milk cannot match
- shredded cheddar cheese: 1 cup Sharp cheddar offers the best flavor contrast with pickles
- sour cream: 1/2 cup Adds tanginess and creaminess to the sauce
- Dijon mustard: 1 tbsp Enhances the pickle flavor profile beautifully
- garlic and onion powder: 1/2 tsp each Adds depth without overwhelming
- dill pickle flavored potato chips: 2 cups The star ingredient that creates the irresistible crust
- panko breadcrumbs: 1/2 cup Adds extra crunch that stays crispy
- chopped dill pickles: 1/2 cup Look for refrigerated pickles for the freshest flavor
Instructions
- Prepare Your Base:
- Cook pasta in heavily salted water until just al dente, about 1 minute less than package directions. The pasta will continue cooking in the oven, so slightly undercooking prevents mushiness. Drain well but do not rinse, as the starch helps the sauce adhere better.
- Create The Sauce:
- Melt butter in a saucepan over medium heat until it starts to foam but not brown. Add flour and whisk constantly for exactly one minute to cook out the raw flour taste. The mixture should look like wet sand. Gradually pour in milk while whisking vigorously to prevent lumps from forming. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Build The Flavor:
- Reduce heat to low and add cheese in small handfuls, stirring until completely melted before adding more. This prevents graininess. Whisk in sour cream, Dijon mustard, garlic powder, onion powder, pepper and salt until silky smooth. Taste and adjust seasonings if needed, the sauce should be flavorful but not overpowering.
- Assemble The Casserole:
- Combine the cooked pasta, shredded chicken, chopped pickles, and cheese sauce in a large bowl. Fold gently until everything is evenly coated. The mixture should be creamy but not soupy. Transfer to a greased baking dish, spreading into an even layer.
- Create The Crunchy Topping:
- Crush pickle chips by placing them in a zip-top bag and using a rolling pin to create coarse crumbs with some larger pieces for texture. Mix with panko breadcrumbs and melted butter until evenly moistened. The butter helps the topping brown beautifully. Sprinkle this mixture evenly over the pasta, making sure to cover the entire surface.
- Bake To Perfection:
- Bake uncovered in a preheated 375°F oven for 25-30 minutes. The top should be golden brown and crispy, and you should see the edges bubbling gently. If the topping browns too quickly, loosely cover with foil for the remaining bake time.
Save The crushed pickle chips are truly what makes this dish special. I discovered this technique by accident when my son crushed a bag of chips and rather than waste them, I used them as a casserole topping. The tangy dill flavor paired with the creamy pasta created such a wonderful contrast that I immediately knew I had stumbled onto something special.
Make Ahead Instructions
This casserole is perfect for busy weeknights because you can prepare it in stages. Cook the pasta and make the sauce up to two days ahead and store separately in the refrigerator. When ready to bake, warm the sauce slightly before combining with pasta and chicken. Add the topping just before baking to maintain maximum crispiness.
For a complete make ahead meal, assemble everything except the chip topping up to 24 hours in advance. Cover and refrigerate. When ready to bake, bring the casserole to room temperature for 30 minutes, add the topping, and bake as directed, adding about 5-7 minutes to the baking time.
Ingredient Substitutions
No need to worry if you are missing certain ingredients. This recipe is incredibly flexible. Substitute Greek yogurt for sour cream for a tangy protein boost. Any short pasta shape works well, though those with ridges or curves hold more sauce. Regular potato chips mixed with dill weed can replace dill pickle chips in a pinch. For a gluten free version, use gluten free pasta and substitute crushed rice cereal for the panko breadcrumbs.
Leftover rotisserie chicken is ideal for this recipe, but you can also use canned chicken, leftover turkey, or even cooked ground beef. Vegetarians can substitute roasted chickpeas or white beans for a hearty meatless version that still provides protein.
Serving Suggestions
This hearty casserole pairs wonderfully with simple sides that balance its richness. Serve with a crisp green salad dressed with vinaigrette to cut through the creaminess. Steamed broccoli or roasted Brussels sprouts add color and nutrition to complete the meal. For a fun themed dinner, serve with pickle spears and pickle juice spritzers for the kids.
For entertaining, portion the casserole into individual ramekins for an elegant presentation. Top each serving with a pickle chip and sprig of fresh dill just before serving. This dish is substantial enough to be the star of your meal but versatile enough to complement grilled meats or serve as part of a buffet spread.
Seasonal Variations
Spring variation Add asparagus pieces and lemon zest for brightness
Summer version Mix in cherry tomatoes and fresh corn kernels
Fall adaptation Incorporate roasted butternut squash and sage
Winter comfort Add caramelized onions and a pinch of nutmeg
Save This pickle chip crusted chicken pasta bake is a guaranteed crowd-pleaser. Enjoy the unique crunch and tangy flavor that brings comfort food to a whole new level.
Recipe FAQ
- → How can I make the sauce extra tangy?
Add a few tablespoons of pickle juice to the cheese sauce or increase the amount of Dijon mustard for an extra tangy kick.
- → Can I use different cheeses in this dish?
Yes, swapping in mozzarella or Monterey Jack for cheddar creates a milder, creamy flavor profile to suit your taste.
- → What’s the best way to crush pickle chips for the topping?
Place chips in a zip-top bag and crush with a rolling pin or gently pulse in a food processor to keep crumbs coarse and crunchy.
- → Is rotisserie chicken a good shortcut?
Absolutely—rotisserie chicken saves time without sacrificing flavor or tenderness in the final dish.
- → How can I make this dish ahead?
Assemble the casserole up to the baking step and refrigerate. Add the topping just before baking to keep it crisp.