Chicken Pasta Crinkle Cake (Printer view)

Crispy phyllo layers filled with tender chicken and ditalini pasta in a creamy, cheesy custard bake.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1 cup cooked ditalini pasta (approximately ⅓ cup uncooked)
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) phyllo dough, thawed
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

# Directions:

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 pasta, ricotta, mozzarella, Parmesan, parsley, garlic powder, oregano, salt, and pepper until fully blended.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, lay one sheet on a clean surface and brush lightly with melted butter. Scrunch the sheet accordion-style into loose folds.
04 - Place each scrunched phyllo sheet into the baking dish. Repeat with seven additional sheets, arranging side by side to cover the bottom.
05 - Distribute the chicken and pasta filling evenly over the layered phyllo base.
06 - Scrunch and butter the remaining eight phyllo sheets as before, placing them atop the filling to cover completely. Brush the top with remaining melted butter.
07 - Whisk together eggs, whole milk, heavy cream, salt, and black pepper. Pour the custard evenly over the assembled layers, allowing it to soak through the phyllo.
08 - Bake in preheated oven for 35 to 40 minutes, until the top is golden brown and crisp. Remove and let cool for 10 minutes before slicing.
09 - Serve warm, garnished with additional fresh parsley as desired.

# Expert Suggestions:

01 -
  • Every bite gives you shatteringly crisp phyllo and creamy, cheesy pasta in one forkful.
  • It looks impressive enough for company but uses simple ingredients you probably already have.
  • Leftovers reheat beautifully and the phyllo stays surprisingly crispy.
  • You can prep the filling ahead and assemble it right before baking.
02 -
  • Keep the phyllo covered with a damp towel at all times or it will dry out and crack before you can scrunch it.
  • Do not skimp on the butter because that is what crisps the phyllo and keeps it from turning leathery.
  • Let the custard soak in for a minute before baking so every layer gets some moisture.
  • If the top browns too fast, tent it loosely with foil for the last 10 minutes.
03 -
  • Use a pastry brush with soft bristles so you do not tear the delicate phyllo while buttering.
  • Slightly undercook the pasta when you boil it because it will continue cooking in the custard.
  • Let the baked cake rest for the full 10 minutes or it will fall apart when you try to cut it.
  • Serve this with a simple green salad and good bread to soak up any extra custard on the plate.
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