Chicken Pasta Crinkle Cake (Print View)

Crispy phyllo layers with tender chicken and ditalini pasta in a creamy, cheesy sauce for a unique flavor.

# What You'll Need:

→ Filling

01 - 2 cups cooked shredded chicken breast
02 - 1 cup cooked ditalini pasta (about 1/3 cup dry)
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - Salt and black pepper, to taste

→ Phyllo Layers

10 - 1 package (16 sheets) phyllo dough, thawed
11 - 1/2 cup unsalted butter, melted

→ Custard

12 - 3 large eggs
13 - 1 cup whole milk
14 - 1/2 cup heavy cream
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Combine shredded chicken, cooked ditalini, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and pepper in a large bowl and mix thoroughly.
03 - Unroll phyllo dough, cover with a damp towel. Working quickly, lay one sheet on a clean surface, brush with melted butter, then scrunch accordion-style into loose folds.
04 - Place scrunched phyllo pieces into the prepared baking dish. Repeat with 7 more sheets to cover the bottom evenly.
05 - Evenly spoon the chicken and pasta mixture over the phyllo base.
06 - Scrunch and butter remaining 8 phyllo sheets as before, arranging them over the filling to cover completely. Brush top with remaining melted butter.
07 - Whisk eggs, milk, cream, salt, and pepper together. Pour evenly over the assembled layers, allowing custard to soak through phyllo.
08 - Bake for 35 to 40 minutes until the top is golden brown and crisp. Allow to cool for 10 minutes before slicing.
09 - Serve warm, optionally garnished with additional fresh parsley.

# Expert Insights:

01 -
  • The phyllo gets impossibly crispy while the custard keeps the inside creamy and rich.
  • It uses up leftover chicken and transforms it into something that feels special.
  • You can assemble it ahead and bake it right before serving.
  • The scrunching is oddly satisfying and much easier than it looks.
02 -
  • Keep the phyllo covered with a damp towel while you work or it will dry out and crack before you can scrunch it.
  • Dont skip the resting time after baking or the custard will run everywhere when you cut into it.
  • If the top browns too quickly, tent it loosely with foil for the last ten minutes.
03 -
  • Use a serrated knife to cut through the crispy top without crushing the layers underneath.
  • If youre nervous about scrunching, practice with one sheet first, it becomes second nature quickly.
  • Make sure your pasta is slightly undercooked before mixing it in, it will soften more as it bakes.
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