Chicken Kiev Pasta {Dump & Bake}

An oven dish with a one pan Chicken Kiev Pasta inside, ready to serve onto plates.

3.50 from 2 votes

Chicken Kiev Pasta {Dump & Bake}

Throw everything into one pot for this delicious Chicken Kiev Pasta recipe. Super easy and also totally delicious, with succulent chicken in a creamy, garlicky sauce with veg and orzo - a full meal in one.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

4 tsp Olive oil
400 g Diced chicken breast
1 Onion Peeled and finely chopped
4 Garlic cloves Peeled and finely chopped
300 g Broccoli Cut into small florets
300 g Dried orzo
800 ml Hot chicken stock
40 g Panko breadcrumbs
2 tsp Garlic granules
40 g Grated parmesan
15 g Parsley Finely chopped
100 ml Double cream
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
Mix the 2 tsp of olive oil, chicken breast, onion and garlic together in a baking dish with some salt and pepper then bake, uncovered, for 10 minutes.
Stir in the broccoli, orzo and stock, cover with foil and bake for 15-25 minutes until the chicken is cooked through and the orzo is tender. (Give it a stir half way through and add a little extra stock or boiling water if it's a bit dry.)
Meanwhile, stir the panko breadcrumbs, garlic granules and parmesan together with half of the chopped parsley and the remaining olive oil. Set to one side.
When the orzo is cooked through, stir in the double cream and the remaining parsley then scatter the panko mix over the top.
Place under the grill for a few minutes until the breadcrumbs are golden.

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Notes

Stock: The quantities on stock are based on my oven, so keep an eye on your dish every now and then. If it looks as though it’s drying out too quickly, add a little more stock, bit by bit, and stir well.

Garlic: Chicken Kiev is usually very garlicky but if 4 cloves of garlic feels a bit much for you feel free to use 3 or 2!

Leftovers: Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. The texture can become a bit stodgy if you freeze it, but if you do, make sure you add a little water here too.

Nutrition