Pin I discovered this dish completely by accident when I was scrolling through videos at midnight, mesmerized by someone folding phyllo dough into crispy, crinkled layers. The technique looked so satisfying that I couldn't resist trying it, but I knew I couldn't make something sweet at that hour. So I grabbed leftover chicken from the fridge and started imagining what would happen if I turned this viral trend into a savory dinner. The result was pure magic—crispy, buttery layers holding creamy pasta and chicken, all bound together with a soaked custard that makes it feel like an elegant main course.
I made this for my sister's book club one Thursday evening, and I watched their faces light up when I pulled it from the oven—golden, steaming, and utterly unexpected. Someone asked if I'd taken a cooking class, which made me laugh because I was basically winging it based on a late-night internet rabbit hole. By the end of the night, three people asked for the recipe, and my sister wouldn't stop talking about it.
Ingredients
- Shredded cooked chicken: Use rotisserie chicken if you're short on time, or poach and shred your own for more control over the seasoning and texture.
- Ditalini pasta: This small, tube-shaped pasta holds the custard beautifully and creates pockets of creaminess throughout, though any small pasta works in a pinch.
- Ricotta, mozzarella, and Parmesan cheeses: The trio creates a balanced flavor—ricotta adds moisture, mozzarella brings that stretchy quality, and Parmesan gives you umami depth.
- Phyllo dough: Keep it covered with a damp towel while working; even a few minutes of air exposure turns it brittle and impossible to scrunch properly.
- Fresh parsley: Don't skip this—it brightens the whole filling and adds a hint of freshness that cuts through the richness.
- Melted butter: Use unsalted so you control the salt level, and keep it warm so it brushes smoothly onto the phyllo.
- Custard mixture: The eggs and cream soak through the phyllo layers, creating a custardy texture that makes this feel more like a savory bread pudding than a traditional pasta bake.
Instructions
- Set up your workspace:
- Preheat your oven and grease your baking dish while you gather everything—phyllo dough works fast, and you don't want to scramble mid-process. Have your damp towel ready before you unwrap the phyllo; those sheets dry out faster than you'd think.
- Build the filling:
- Combine your chicken, cooked pasta, and cheeses in one big bowl, mixing until it feels unified but not overworked. This is where you can taste and adjust the seasoning—it should feel generous with herbs and just the right salt balance.
- Scrunch the base layers:
- Take one sheet of phyllo, brush it lightly with butter, then scrunch it accordion-style into loose, natural folds before laying it in the dish. Work through eight sheets this way, overlapping them to create a bumpy, textured base that will catch and hold the filling.
- Layer the filling:
- Spread your chicken mixture evenly over the phyllo base, making sure it reaches into the crevices. Don't pack it tight—let it settle naturally.
- Top with scrunched phyllo:
- Repeat the buttering and scrunching process with the remaining eight sheets, arranging them on top to create that beautiful, crinkly surface. Brush everything with remaining butter to ensure even browning.
- Pour the custard:
- Whisk your eggs, milk, cream, and seasonings together, then pour it evenly over the assembled cake. Watch it soak down through the layers—this is what transforms it into something between a crispy bake and a creamy custard.
- Bake until golden:
- Slide it into the oven and bake for 35 to 40 minutes until the top is deeply golden and you can hear it crackling slightly when you move the dish. Let it rest for 10 minutes after coming out—this helps it hold together when you slice.
Pin I remember cutting into this dish for the first time, watching the crispy phyllo crackle under the knife, revealing creamy, cheesy layers underneath. It was the moment I realized you don't always need to follow a single cuisine's playbook—sometimes the best dishes come from letting your midnight cravings guide you.
Flavor Combinations That Work
The beauty of this dish is how customizable it is without losing what makes it special. I've tested it with sautéed mushrooms folded into the filling, which add an earthy depth that plays beautifully against the crispy phyllo. Spinach works too—just squeeze it very dry first so it doesn't make the filling watery. A pinch of crushed red pepper scattered through adds heat without overpowering the creamy, cheesy base.
Make-Ahead and Storage
You can prepare this entirely the night before and pop it in the oven when you get home. I've also found that leftovers actually improve overnight—the flavors marry together, and reheating it gently (covered, at 325°F for about 15 minutes) brings back the crispiness on top. It keeps well in the fridge for three days, and I've even frozen unbaked assembled cakes with decent results, though they need an extra ten minutes in the oven.
Wine and Serving Ideas
Serve this warm with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio—the acidity cuts through the richness beautifully. A simple green salad on the side keeps things balanced, and honestly, the crinkly golden top is its own garnish. If you want to get fancy, finish with fresh parsley or a tiny sprinkle of Parmesan on individual plates.
- Pair with a chilled glass of white wine for an elegant dinner feel.
- A simple arugula salad with lemon vinaigrette balances the richness perfectly.
- Don't overcomplicate sides—let this dish be the star.
Pin This dish taught me that some of the best recipes come from curiosity and the willingness to break a few unwritten rules. Enjoy it with people you care about.
Recipe Q&A
- → What type of pasta works best for this dish?
Short shapes like ditalini are ideal as they mix well into the filling and hold the creamy sauce effectively.
- → Can I prepare the phyllo layers ahead of time?
Phyllo is best handled just before baking to prevent drying; keep it covered with a damp towel during prep.
- → How do I ensure the phyllo stays crispy after baking?
Brushing melted butter between layers and baking until golden crisp helps maintain a delicate crispness.
- → What can I add to the filling for extra flavor?
Sautéed mushrooms, spinach, or a pinch of crushed red pepper can enhance the taste and texture.
- → Is there a substitute for shredded chicken in this dish?
Rotisserie chicken works well for convenience without sacrificing flavor and tenderness.