Chicken Kyiv, but make it pasta. This Chicken Kyiv Pasta takes everything you love about the classic and turns it into the ultimate comfort bowl. Garlicky chicken and silky pasta, finished with a crunchy garlic Parmesan ciabatta topping, all tossed together so every bite is rich, crunchy and totally indulgent. It’s nostalgic, cosy, and basically your favourite Chicken Kyiv in double carb form. As always, season to taste - and if you prefer it extra garlicky then simply add more - measure with your heart!
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (chopped)
garlic cloves 4 (chopped)
diced chicken breast 400 g
dried oregano 2 tsp
butter 2 tbsp (melted)
chicken stock cube 1
spirali pasta 300 g
grated Parmesan 80 g (grated)
ciabatta roll 1 (chopped)
cream 150 ml
flat leaf parsley 1 handful (chopped)
garlic granules 1 tbsp
sesame seeds 1 tbsp
Method
Prep the ingredients
Chop the onion. Peel and chop the garlic cloves (you can add more or less garlic to taste). Chop the Parsley.
Make the sauce
Heat a dash of oil in a large ovenproof frying pan, over a medium heat. Add the chicken, onion and dried oregano, season with salt and pepper then cook for 5 - 7 minutes.
Add the garlic and a knob of butter, cook for a minute or so, until the raw garlic smell goes.
Make up the chicken stock cube with 1000ml boiling water.
Add the spirali pasta and chicken stock to the pan and mix well. Simmer gently until the pasta is cooked, around 8 - 10 minutes, adding more water if needed. (You can make your garlic Parmesan ciabatta topping while the pasta cooks).
When the pasta is cooked, stir in the cream, check the seasoning and adjust to taste.
Heat the grill to high.
Make the garlic Parmesan ciabatta topping
Meanwhile, make the ciabatta topping. Chop the flatleafparsley.
Chop or tear the ciabatta into little croutons, leaving some a bit bigger so you have a mix of textures, and add them to a bowl.
Melt a knob of butter with the garlic granules,in the microwave or a small pan.
Pour the melted butter over the ciabattacroutons, and toss with the grated Parmesan, sesame seeds and half the parsley. Season with salt and pepper. Scrunch up the croutons with your hands.
Grill
Scatter the ciabatta topping over the pasta, then pop under the grill for 5 - 7 minutes until golden and bubbling.
Plate Up
Finish with the reserved flat leaf parsley and add some more Parmesan if you like. Plate up into bowls, tuck in and enjoy.
