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Chicken Kiev Pasta

A deliciously creamy pasta dish inspired by the classic Chicken Kiev, combining tender chicken, aromatic herbs, and a buttery garlic sauce for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Ukrainian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 tbsp olive oil For sautéing the chicken to perfection.
  • 2 tbsp unsalted butter, divided One for the chicken and save the other for toasting breadcrumbs.
  • 1 lb boneless skinless chicken breasts (or thighs), cut into chunks Choose thighs for juicier flavor.
  • 1 tsp garlic powder Adds depth to your chicken seasoning.
  • 1 tsp dried parsley A sprinkle of fresh herbs brings vibrancy.
  • 1 small onion, chopped For that aromatic base.
  • 3 cloves garlic, minced Because more garlic is never a bad thing!
  • ½ tsp salt Adjust to taste.
  • ½ tsp freshly ground black pepper To kick it up a notch.
For the pasta and sauce
  • 12 oz penne pasta This shape holds sauce beautifully.
  • 2 ½ cups low-sodium chicken broth Adds richness without excessive sodium.
  • 1 cup milk (any kind, including plant-based) For creaminess; oat milk also works well.
  • ½ cup grated Parmesan cheese Use fresh to get the best flavor.
  • 2 tbsp fresh chopped parsley Brightens up the dish.
For the breadcrumb topping
  • 1 tbsp unsalted butter For breadcrumb toasting.
  • ½ cup breadcrumbs For that crispy topping.
  • 1 tsp garlic powder (for breadcrumbs) Infuses the crunchy topping with flavor.
  • 1 tbsp dried parsley (for breadcrumbs) For added texture and taste.

Method
 

Preparation
  1. In a large skillet or Dutch oven, heat 1 tbsp of olive oil and 1 tablespoon of butter over medium heat.
  2. Season the chicken with 1 tsp of garlic powder and 1 tsp of dried parsley. Add to the pan and sauté until no longer pink and lightly browned, about 5-7 minutes.
  3. Toss in the chopped onion and minced garlic, cooking for an additional 2-3 minutes until softened. Season with ½ tsp salt and ½ tsp pepper.
Cooking the Pasta
  1. Add in your penne pasta, then pour in the chicken broth and milk. Stir well, bringing everything to a gentle boil.
  2. Reduce the heat and let simmer uncovered for about 15 minutes, stirring occasionally, until the pasta is al dente and has absorbed the flavors.
Finishing Touches
  1. Stir in the grated Parmesan cheese and 2 tbsp of fresh parsley, mixing well. Remove from heat.
  2. In a separate skillet, melt 1 tbsp of butter over medium heat. Add the breadcrumbs, 1 tsp garlic powder, and 1 tbsp dried parsley. Toast until golden and crispy, about 4-5 minutes.
  3. Sprinkle the crispy breadcrumb topping generously over the Chicken Kiev Pasta and serve hot!

Notes

Opt for fresh herbs when possible—they really enhance the overall flavor. Quality chicken leads to a better dish. Go for organic or free-range when you can. For a creamier option, try adding a splash of heavy cream in the final mix.