Chicken Pasta Crinkle Cake (Printable Version)

Crispy phyllo layered with shredded chicken, pasta, and creamy cheese for a savory main course.

# What You'll Need:

→ Filling

01 - 2 cups cooked shredded chicken breast
02 - 1 cup cooked ditalini pasta (from approximately ⅓ cup dry)
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - ½ teaspoon dried oregano
09 - Salt and black pepper, to taste

→ Phyllo Layers

10 - 1 package (16 sheets) thawed phyllo dough
11 - ½ cup unsalted butter, melted

→ Custard

12 - 3 large eggs
13 - 1 cup whole milk
14 - ½ cup heavy cream
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine shredded chicken, cooked ditalini, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and black pepper. Stir until evenly blended.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying. Brush one sheet lightly with melted butter, then scrunch accordion-style into loose folds. Place in prepared dish. Repeat with 7 more sheets side by side to form the base layer.
04 - Evenly distribute the chicken and pasta mixture over the phyllo base.
05 - Repeat the scrunching and buttering with remaining 8 phyllo sheets, layering them on top of the filling to fully cover. Brush the surface with remaining melted butter.
06 - Whisk together eggs, whole milk, heavy cream, salt, and black pepper in a bowl. Pour evenly over the layered phyllo and filling, ensuring it soaks through.
07 - Bake for 35 to 40 minutes until top is golden and crisp. Remove from oven and let rest for 10 minutes before slicing.
08 - Serve warm, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The phyllo gets impossibly crispy on top while staying custardy underneath, giving you two textures in every bite.
  • It uses up rotisserie chicken and leftover pasta, so it feels like magic from almost nothing.
  • You can assemble it in the morning and bake it right before dinner without any loss of quality.
  • It looks fancy enough for company but comes together with zero stress or tricky techniques.
02 -
  • Do not skip the damp towel over the phyllo, I learned this the hard way when half my sheets cracked and crumbled before I even started.
  • The custard should soak all the way through, so pour it slowly and let gravity do the work instead of pressing down and tearing the phyllo.
  • If the top starts browning too fast, tent it loosely with foil for the last ten minutes of baking.
03 -
  • Use a sharp knife to cut through the phyllo cleanly, a dull blade will drag and tear the crispy layers.
  • If you have leftover custard after pouring, do not force it in, too much liquid will make the bottom soggy instead of custardy.
  • Let the dish rest the full ten minutes before slicing, it firms up just enough to hold its shape without falling apart.
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