1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Lower the heat and stir in sour cream, mayonnaise, chicken broth, pickle juice, and Dijon mustard to the skillet. Whisk everything together until smooth and creamy.
5. Add the chopped dill pickles and dried or fresh dill. Stir to combine and let the sauce simmer gently for 3-4 minutes to allow flavors to meld.
6. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time if the sauce feels too thick.
7. If you like, sprinkle shredded cheddar cheese over the top and stir until melted and well mixed. Taste and adjust seasoning with salt and pepper.
8. Serve immediately, garnished with fresh parsley or extra dill for a pop of color and brightness.

One trick I’ve learned from years in the kitchen—especially juggling family dinners—is to keep an eye on the sauce consistency. It should be luscious and coat the pasta without being too runny. Adding pasta water gradually helps achieve that perfect texture. Also, don’t rush the simmering step; it really deepens the flavors and brings everything together.