Chicken Kiev Pasta

4 servings


20 minutes

active time

40 minutes

total time


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

1 cup / 240ml Vegetable Oil, (or as needed)

1lb / 500g Spaghetti

3 ½ / 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)


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!


Serving Size



958 kcal

Total Fat

39.75 g

Saturated Fat

23.752 g

Unsaturated Fat

11.795 g

Trans Fat

0.942 g


219 mg


1128 mg

Total Carbohydrate

101.91 g

Dietary Fiber

4.6 g

Total Sugars

4.11 g


46.45 g

4 servings


20 minutes

active time

40 minutes

total time
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