Chicken Pasta Crinkle Cake (Printable Format)

A baked dish featuring crispy phyllo, shredded chicken, ditalini, and cheesy custard layers.

# What's Needed:

→ Filling

01 - 2 cups shredded cooked 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 (190°C). Grease a 9x13-inch (23x33 cm) 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 pepper. Mix until evenly blended.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, lay one sheet on a clean surface, brush lightly with melted butter, and scrunch accordion-style into loose folds.
04 - Place scrunched phyllo sheets side by side into the prepared baking dish, using 8 sheets to cover the bottom evenly.
05 - Spread the chicken and pasta filling evenly over the bottom phyllo layer.
06 - Repeat the scrunching and buttering process with the remaining 8 phyllo sheets and arrange over the filling to cover completely. Brush the top layer with remaining melted butter.
07 - In a bowl, whisk together eggs, whole milk, heavy cream, salt, and black pepper. Pour custard evenly over the assembled layers, ensuring it soaks through the phyllo.
08 - Bake for 35–40 minutes until golden brown and crisp on top. Allow to cool for 10 minutes before slicing.
09 - Serve warm, optionally garnished with additional fresh parsley.

# Expert Advice:

01 -
  • It turns simple leftovers into something that looks like you spent hours planning a dinner party.
  • Every bite has that satisfying contrast between shatteringly crisp phyllo and creamy, cheesy filling.
  • It reheats beautifully, so you can make it ahead and still impress without the stress.
02 -
  • Keep phyllo covered with a damp towel while you work or it will dry out and crack before you can scrunch it.
  • Don't skip the resting time after baking or your first slice will turn into a landslide of filling.
  • If your custard pools on top instead of soaking in, gently press down on the phyllo with a spoon to help it absorb.
03 -
  • Use a pastry brush with natural bristles for buttering phyllo, it's gentler and won't tear the sheets.
  • If you're nervous about phyllo, practice scrunching one sheet over the sink first so you get the feel without pressure.
  • Let the melted butter cool for a minute before brushing so it doesn't soak through and make the phyllo soggy before baking.
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