Chicken Kiev Pasta Bake
A hearty, cheesy pasta bake featuring tender chicken in a creamy garlic butter sauce, topped with crispy breadcrumbs for a delightful crunch.
Ingredients
Main Ingredients
- 2 large large chicken breasts, cooked and shredded or diced (about 2½ cups)
- 12 oz cavatappi pasta or any short pasta
Sauce Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1¾ cups chicken broth
- 1 cup milk (or half-and-half for extra creaminess)
- 1 teaspoon dried parsley
- 1 teaspoon dried dill (optional but traditional)
- ½ teaspoon onion powder
- Salt and pepper to taste
Topping Ingredients
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
- 1 teaspoon lemon zest (optional) for a fresher flavor profile
Instructions
Preparation
- Cook the pasta according to package instructions, stopping just shy of al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the unsalted butter until bubbly, then add minced garlic and sauté for about 1 minute.
- Stir in the all-purpose flour and whisk for 1-2 minutes until lightly golden.
- Slowly pour in the chicken broth, whisking vigorously to avoid lumps.
- Add the milk, dried parsley, dried dill (if using), onion powder, and salt and pepper, stirring until the sauce thickens (about 4-5 minutes).
- Remove from heat and stir in grated Parmesan cheese until melted and smooth.
- In a bowl or baking dish, combine the cooked pasta, shredded chicken, and garlic butter sauce, mixing well.
Topping and Baking
- Sprinkle the shredded mozzarella cheese over the pasta mixture.
- In a small bowl, combine panko breadcrumbs with olive oil or melted butter and sprinkle evenly across the cheese layer.
- Preheat your oven to 375°F (190°C). Bake for 20-25 minutes until the breadcrumb topping is golden brown and the cheese is bubbling.
- Let rest for about 5 minutes before serving.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish can also be frozen for longer storage. Consider adding cooked vegetables for extra nutrition or customizing with different cheeses.