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Chicken Kiev Pasta

A creamy, savory pasta dish featuring tender chunks of chicken and a luscious sauce reminiscent of classic Chicken Kiev, topped with crispy breadcrumbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Kiev Pasta
  • 1 tbsp olive oil Choose a good quality extra virgin for the best flavor.
  • 2 tbsp unsalted butter, divided Room temperature butter works great for the breadcrumb topping.
  • 1 lb boneless skinless chicken breasts (or thighs), cut into chunks Thighs offer a more juicy texture, while breasts are leaner.
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 small onion, chopped
  • 3 cloves garlic, minced Fresh is best for that addictive aroma!
  • 1/2 tsp salt Adjust to taste.
  • 1/2 tsp freshly ground black pepper
  • 12 oz penne pasta Feel free to swap with your favorite pasta shape!
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup milk (any kind, including plant-based) I love using oat milk for a creamier consistency.
  • 1/2 cup grated Parmesan cheese Freshly grated will give you the best flavor.
  • 2 tbsp fresh chopped parsley for garnish
For the Breadcrumb Topping
  • 1 tbsp unsalted butter for toasting breadcrumbs
  • 1/2 cup breadcrumbs Panko breadcrumbs work wonderfully for extra crunch!
  • 1 tsp garlic powder (for breadcrumbs)
  • 1 tbsp dried parsley (for breadcrumbs)

Method
 

Preparation
  1. In a large skillet or Dutch oven, heat 1 tbsp olive oil and 1 tbsp of butter over medium heat. You’ll know it’s ready when the butter is melted and bubbly.
  2. Season your 1 lb of chicken chunks with 1 tsp garlic powder and 1 tsp dried parsley. Add them to the pan in a single layer. Sauté for about 8-10 minutes, turning occasionally, until no longer pink and lightly browned.
  3. Once the chicken is browned, toss in your chopped onion and minced garlic. Cook for another 2-3 minutes until softened. Season with 1/2 tsp salt and 1/2 tsp black pepper.
  4. Stir in 12 oz of penne pasta, 2 1/2 cups chicken broth, and 1 cup milk. Bring to a gentle boil, then reduce heat and simmer uncovered for about 15 minutes or until the pasta is tender.
  5. Once the pasta is cooked, stir in 1/2 cup grated Parmesan cheese and 2 tbsp fresh parsley. Remove from heat.
Breadcrumb Topping
  1. In a separate skillet, melt the remaining 1 tbsp of butter. Add 1/2 cup breadcrumbs, 1 tsp garlic powder, and 1 tbsp dried parsley. Toast over medium heat until golden and crispy, about 3-4 minutes.
Serving
  1. Sprinkle the toasted breadcrumb topping over the Chicken Kiev Pasta and serve hot!

Notes

Ensure chicken is cut into uniform pieces for even cooking. If the pasta seems too dry, a splash of broth or milk can help.