This Chicken Kyiv Pasta Bake takes the classic Ukrainian dish—crispy chicken stuffed with garlic herb butter—and turns it into a comforting, family-friendly casserole. The garlic butter is baked right into the pasta, so every bite gets that rich, herby flavor without the fuss of stuffing and frying individual chicken breasts. It’s a one-dish dinner that’s creamy, savory, and sure to become a weeknight favorite.
Ingredients
- 12 oz (340 g) penne or rigatoni pasta
- 2 tbsp (30 g) unsalted butter
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
- For the garlic herb butter:
- 4 tbsp (60 g) unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente (about 10-12 minutes). Drain and set aside.
- Make the garlic herb butter: In a small bowl, mix together the softened butter, minced garlic, dill, parsley, and salt until well combined. Set aside.
- Season the chicken cubes with salt and pepper. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes, until browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the 2 tbsp butter and the chopped onion. Sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
- If using wine, pour it in and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes, then add the chicken broth, heavy cream, and the garlic herb butter. Stir until the butter is melted and the sauce is smooth. Bring to a gentle simmer.
- Add the Parmesan cheese and stir until melted. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Return the chicken to the skillet, along with the cooked pasta. Stir everything together until the pasta is coated in the sauce. If your skillet is not oven-safe, transfer the mixture to a 9×13-inch baking dish.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and golden on top. If you prefer a browner top, switch to broil for the last 2-3 minutes, watching carefully.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Tips
- Substitutions: You can use chicken thighs instead of breasts—they stay juicier. For a lighter version, swap heavy cream for half-and-half, but the sauce will be thinner. If you don’t have white wine, just skip it and add an extra 1/2 cup (120 ml) of broth.
- Don’t overcook the pasta: Undercook it by 1-2 minutes, as it will continue to cook in the oven. Overcooked pasta becomes mushy.
- Make ahead: Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the fridge.
- Common mistake: Forgetting to season the chicken and sauce adequately. Taste the sauce before adding the pasta—it should be slightly saltier than you want the final dish to be, as pasta absorbs some salt.
Serving Suggestions
Serve this pasta bake with a crisp green salad dressed in a simple vinaigrette, or steamed green beans. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. A glass of Chardonnay or Sauvignon Blanc pairs beautifully.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add 1 cup (150 g) of halved cherry tomatoes and 1 cup (100 g) of spinach in step 7.
- Spicy: Add 1/2 tsp red pepper flakes with the garlic for a kick.
- Herb swap: Replace dill with tarragon or thyme for a different flavor profile.
- Pasta swap: Use rigatoni, fusilli, or even bowtie pasta—any shape with nooks and crannies works well.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for 2-3 minutes, or in a 350°F (175°C) oven for 15-20 minutes until heated through. If the pasta seems dry, add a splash of milk or broth before reheating. You can also freeze the baked casserole for up to 2 months; thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 25-30 minutes.
Frequently Asked Questions
Can I use pre-made garlic butter? Yes, you can substitute store-bought garlic herb butter, but reduce the salt in the recipe, as pre-made butters are often salted.
How do I know the chicken is fully cooked? The chicken is safe when it reaches an internal temperature of 165°F (74°C), as per USDA FSIS guidelines. Use a food thermometer to check, inserting it into the thickest piece of chicken.
Can I use gluten-free pasta? Absolutely. Use your favorite gluten-free pasta, but be careful not to overcook it—gluten-free pasta can become mushy quickly. Follow the package instructions and check for doneness a minute early.
Can I make this without heavy cream? Yes, you can use half-and-half or whole milk, but the sauce will be less rich and may not thicken as much. To compensate, you can add a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water, stirred in at the end of step 6.
What if I don’t have an oven-safe skillet? That’s fine. Cook the sauce in a regular skillet, then transfer the mixture to a buttered 9×13-inch baking dish before adding the mozzarella and baking.
Can I add vegetables? Yes, sautéed mushrooms, broccoli florets, or peas are great additions. Add them in step 4 with the onion, or stir in frozen peas just before baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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