Chicken Pasta Crinkle Cake

I stumbled on this recipe during a week when I had leftover rotisserie chicken and a half-box of pasta staring at me from the pantry. I'd been watching those mesmerizing phyllo crinkle cake videos online, the sweet ones with nuts and syrup, and thought: why not make it savory? The first attempt was chaotic, phyllo tearing everywhere, but when I pulled that golden, crackled dish from the oven, the kitchen smelled like a hug. My husband wandered in, fork already in hand, and declared it better than any casserole I'd ever made.

The second time I made this, I brought it to a potluck where everyone expected the usual lasagna or casserole. When I lifted the foil, people actually gasped at the rumpled, bronzed top. Someone asked if I'd gone to culinary school. I laughed and told them it was just phyllo, butter, and a little courage.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding a hint of seasoning you didn't have to measure.
• Cooked ditalini pasta: These little tubes trap the custard and cheese beautifully, but any small pasta shape works if that's what you have.
• Ricotta cheese: It keeps the filling creamy and light, not heavy like some baked pastas can get.
• Shredded mozzarella cheese: This melts into stretchy, golden pockets that make every forkful feel indulgent.
• Grated Parmesan cheese: A salty, nutty backbone that deepens the whole dish.
• Chopped fresh parsley: Brightens everything up and makes it taste fresher than it has any right to be.
• Garlic powder: I prefer this over fresh garlic in the filling so it distributes evenly without burning.
• Dried oregano: A whisper of Italian comfort that ties the chicken and cheese together.
• Phyllo dough, thawed: Handle it gently, keep it covered, and don't stress if a sheet rips because the crinkles hide everything.
• Unsalted butter, melted: This is what turns phyllo from papery to golden and crisp.
• Large eggs: They bind the custard and give the whole thing structure as it bakes.
• Whole milk and heavy cream: Together they create a custard that soaks into every crinkle without making it soggy.

Instructions

Prep the oven and dish:

Preheat to 375°F and grease your baking dish well. Phyllo sticks like nobody's business if you skip this step.

Mix the filling:

Combine chicken, pasta, all three cheeses, parsley, garlic powder, oregano, salt, and pepper in a big bowl. Taste it now and adjust seasoning because this is your last easy chance.

Scrunch the bottom phyllo layers:

Lay out one phyllo sheet, brush it with melted butter, then gently accordion it into loose folds and tuck it into the dish. Repeat with seven more sheets, filling the bottom layer.

Add the filling:

Spoon your chicken mixture over the phyllo, spreading it evenly. Don't pack it down too hard or the custard won't seep through later.

Scrunch the top phyllo layers:

Repeat the buttering and scrunching with the remaining eight sheets, covering the filling completely. Brush the top generously with any leftover butter.

Pour the custard:

Whisk eggs, milk, cream, salt, and pepper together, then pour it slowly over the whole dish. Let it soak in for a minute before moving it to the oven.

Bake until golden:

Slide it into the oven for 35 to 40 minutes, watching for that deep golden color on top. Let it rest for ten minutes before cutting so the custard sets up.

Save

One Sunday, my daughter helped me scrunch the phyllo sheets, her little hands crumpling them with way more enthusiasm than precision. The cake came out lopsided and wildly textured, but she was so proud she took a photo to show her teacher. That's when I realized this dish isn't just about dinner, it's about the moments you build around it.

Make It Your Own

I've tucked sautéed mushrooms and wilted spinach into the filling on nights when I need to sneak in more vegetables. A pinch of crushed red pepper gives it a gentle kick that keeps people coming back for another square. You could even swap the chicken for shredded turkey after Thanksgiving, and no one would complain.

Storing and Reheating

Leftovers keep covered in the fridge for up to three days. Reheat individual portions in a hot oven or toaster oven to bring back that crispy top, because the microwave will make it sad and limp. You can also assemble the whole thing a day ahead, cover it tightly, and pour the custard over right before baking.

Pairing and Serving Ideas

I usually serve this with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp Sauvignon Blanc or a light Pinot Grigio feels just right alongside it. If you're feeding a crowd, cut it into smaller squares and serve it as an appetizer, because people will absolutely go back for seconds.

• Garnish with extra parsley or a sprinkle of Parmesan right before serving.
• Pair with roasted cherry tomatoes for a pop of sweetness and acidity.
• Serve alongside crusty bread to soak up any custard that escapes onto the plate.

Save

This dish taught me that the best recipes aren't always the ones passed down through generations, sometimes they're the happy accidents born from leftovers and a little curiosity. I hope it brings as much joy to your table as it has to mine.

Recipe Q&A Section

→ How do I prevent phyllo dough from drying out?

Keep phyllo covered with a damp towel while working to maintain moisture and prevent tearing.

→ Can I prepare the filling ahead of time?

Yes, assembling the chicken and pasta mixture in advance helps flavors meld and speeds up baking day.

→ What cheeses work best in this dish?

A blend of ricotta, mozzarella, and Parmesan adds creamy texture and savory depth, balancing mild and sharp notes.

→ How is the scrunching technique done for the phyllo?

Gently scrunch each buttered phyllo sheet into loose folds or accordion-style to create delightful texture and volume.

→ Can this dish be customized with other ingredients?

Certainly! Adding sautéed mushrooms, spinach, or a pinch of crushed red pepper can enhance flavor and texture.

→ What is the best way to serve this dish?

Serve warm, garnished with fresh parsley, pairing well with a crisp white wine like Sauvignon Blanc.