Chicken Kiev Pasta

close up shot of garlic chicken pasta served with parmesan and parsley in white dish

Print Recipe

5 from 1 vote

Crispy chicken served on a bed of garlic butter pasta - what's not to love!?

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course

Cuisine: Italian, Ukrainian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

3 Large Shallow Dishes (for dredging chicken)
Large Pot (for boiling pasta)
Wire Rack & Tray (for resting chicken)
Large Deep Pan & Tongs (for pasta/frying chicken)
Sharp Knife & Chopping Board (for chopping parsley/chicken/garlic)
Small Pot (for chicken seasoning)

Ingredients

Crispy Chicken

2x 7-9oz/200-250g Chicken Breasts
1/4 cup / 35g Flour
1 cup / 60g Panko Breadcrumbs
2 Eggs, beaten
1 tsp Salt
1/2 tsp EACH: Black Pepper, Garlic Powder, Onion Powder (can sub onion powder for more garlic powder)
1 cup / 240ml Vegetable Oil, or as needed

Garlic Butter Pasta

1lb / 500g Spaghetti
3.5oz / 100g Butter (see notes)
6 large cloves of Garlic, very finely diced (don't use jarred garlic - must be fresh!)
1 small bunch (approx 1oz/30g) Fresh Parsley, very finely diced (save a pinch to serve)
1/2 cup / 40g freshly grated Parmesan, plus more to serve
4 Lemon Wedges, to serve

Instructions

Seasoning: In a small pot combine 1 tsp salt with 1/2 tsp onion powder, garlic powder and black pepper.
Prep Chicken: Slice the chicken breasts right through the centre to make 4 even-sized breasts.
Dredge Chicken: Line up 3 bowls - the first is flour with half of the seasoning, the 2nd is two beaten eggs and the 3rd is Panko and the rest of your seasoning. Coat the chicken in the flour, then into the egg and finish with a coating of the Panko. Ensure the chicken is thoroughly coated at each stage, especially at the last stage.
Fry Chicken: Heat up enough oil to comfortably cover the base of a large deep pan over medium heat. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 3-5mins on each side, or until golden on the outside and white through the centre. Place on a wire rack with a tray underneath to catch excess oil. Slice into thin strips just before serving.
Pasta: Once the chicken has fried, pop the spaghetti in heavily salted boiling water and cook until al dente. Scoop out 1/2 cup of starchy pasta water close to the end of cooking.
Garlic Butter Sauce: Start the sauce a few mins before the pasta is cooked. Discard oil from the pan, then melt in butter over medium heat. Add garlic and fry for 1-2min (make sure it doesn't brown) then whisk in 1/2 cup starchy pasta water until it turns cloudy.
Garlic Butter Pasta: Use your tongs to transfer the cooked spaghetti straight into the sauce and toss to combine, then toss in the parmesan and parsley. Continue tossing and adding more leftover pasta water as needed until the spaghetti is wrapped in a creamy, glossy sauce. Season to taste with salt and black pepper.
Serving: Serve individual portions with sliced crispy chicken on top, alongside leftover parsley and parmesan with a lemon wedge if desired!

Video

Notes

a) Oil - Preferably use an oil with a high smoking point like vegetable or sunflower oil. If you've only got olive oil that'll work fine as you are only shallow frying. To discard the oil I usually pour it into a bowl or jug and allow it to completely cool, then pour it into a non-recyclable container and throw it in the bin.

b) Butter - I typically use unsalted butter, just to give you more control over the saltiness of the dish. Sometimes using salted butter alongside the parmesan and salty pasta water can result in the dish being a little salty. Not a deal-breaker though, just work to taste.

c) Can I bake the chicken? - Frying is definitely recommend, especially for more of a classic Chicken Kiev. You could bake the chicken instead though. Here's what I recommend:

Fry the Panko breadcrumbs over medium heat in 1 tbsp butter until golden, then leave to cool before mixing with seasoning.
Continue with recipe up until frying, then place breaded chicken on a wire rack above a baking tray. Spray with oil.
Bake in the oven at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy. Timings will depend on thickness of chicken, so just be vigilant.

d) Starchy Pasta Water - This is an important ingredient as it helps create an emulsion with the butter. If you just toss the pasta in butter, it's going to dry up and go greasy. The starch in the pasta water helps create a slightly creamy sauce. Just make sure it's well seasoned otherwise it'll dilute the flavour.

e) Garlic - Chicken Kievs are supposed to be GARLICKY! 6 large cloves will give you a definite punch of garlic flavour, but nothing too overbearing. I have gone up to 8 cloves before, so go wild if you love garlic. In all cases just make sure you don't brown/burn the garlic otherwise it'll turn bitter. Keep a keen eye on it because it burns quickly!

f) Calories - Per serving assuming 2 tsp oil soaked up per chicken.

Nutrition