Name: Crack Chicken Penne: The Ultimate Creamy Ranch Chicken Pasta Dinner
Ingredients: 12 oz (340g) rotini, fusilli, or elbow pasta; ¾ cup chopped dill pickles (about 6–8 large pickles); ½ cup finely diced red onion; ¾ cup shredded sharp cheddar cheese; ½ cup chopped fresh dill (or 2 tbsp dried dill); Optional: ½ cup cooked bacon bits, cherry tomatoes, or hard-boiled eggs; ¾ cup mayonnaise; ¼ cup sour cream or Greek yogurt; 3 tbsp dill pickle brine (from the jar!); 1 tbsp Dijon mustard; 1 tsp garlic powder; ½ tsp celery seed (optional but classic); Salt & black pepper to taste

Ingredients

Scale

12 oz (340g) rotini, fusilli, or elbow pasta
¾ cup chopped dill pickles (about 6–8 large pickles)
½ cup finely diced red onion
¾ cup shredded sharp cheddar cheese
½ cup chopped fresh dill (or 2 tbsp dried dill)
Optional: ½ cup cooked bacon bits, cherry tomatoes, or hard-boiled eggs

For the dressing:

¾ cup mayonnaise
¼ cup sour cream or Greek yogurt
3 tbsp dill pickle brine (from the jar!)
1 tbsp Dijon mustard
1 tsp garlic powder
½ tsp celery seed (optional but classic)
Salt & black pepper to taste

Instructions

Cook pasta: Boil pasta in salted water until al dente. Drain, rinse under cold water, and drain well.
Make dressing: In a large bowl, whisk mayonnaise, sour cream, pickle brine, Dijon, garlic powder, celery seed, salt, and pepper.
Combine: Add cooled pasta, pickles, red onion, cheddar, and fresh dill to dressing. Toss gently to coat.
Chill: Cover and refrigerate at least 1 hour (best after 2–4 hours for flavors to meld).
Serve cold, garnished with extra dill or bacon if using.

💡 Pro Tip: For extra crunch, add ¼ cup chopped celery or cucumber!

Prep Time & Nutrition (per serving, serves 6):