This Chicken Kyiv Pasta is the ultimate dump-and-bake family meal. Tender chicken in a garlicky, creamy sauce with orzo and vegetables makes a complete one-pan dinner that’s simple to prepare and full of flavour.
I make dump-and-bake recipes regularly because they save time without sacrificing taste. This Chicken Kyiv Pasta captures the classic garlic-butter flavour of a traditional Kyiv-style chicken but in an easy oven-baked pasta dish. It’s designed for busy weeknights when you want a comforting, complete meal with minimal fuss.
Why you’ll love this easy Chicken Kyiv Pasta
⭐️ One-pan complete meal: chicken, orzo and vegetables cooked together.
⭐️ Creamy, garlicky flavour inspired by classic Chicken Kyiv.
⭐️ Minimal prep: mix, bake, and finish under the grill for a crunchy topping.
What’s in a name?
Traditionally this style is called Chicken Kyiv. “Kiev” is a Russian-influenced spelling; “Kyiv” is the Ukrainian spelling and pronunciation. The recipe here honours the classic garlic-butter profile associated with Kyiv-style chicken while adapting it into a baked pasta format.
Chicken Kyiv Pasta ingredients
- Olive oil – sunflower oil also works.
- Chicken – 400 g (about 14 oz) diced breast. Pre-chopped breast reduces prep time.
- Vegetables – onion and broccoli, trimmed and cut into small florets.
- Garlic – 3–4 cloves, finely chopped, adjusted to taste.
- Orzo – available with dried pastas.
- Hot chicken stock – from a cube or pot.
- Panko breadcrumbs – for a light crunchy topping.
- Garlic granules – to boost the garlic flavour in the crumb topping.
- Parmesan – grated, mixed into the crumbs.
- Parsley – chopped, split between the dish and the topping.
- Double cream – also called heavy cream; adds a silky finish.
- Sea salt and freshly ground black pepper – to taste.
How to make Chicken Kyiv Pasta
1. Preheat the oven to 180℃ fan / 350℉ (200℃ / 400℉ conventional) / Gas Mark 6. Toss the diced chicken, chopped onion, garlic and 2 tsp olive oil in a roasting dish. Season generously with salt and pepper. Bake uncovered for 10 minutes to start cooking the chicken.
2. Remove the dish briefly from the oven, stir in the broccoli, dried orzo and 800 ml (about 3.3 cups) hot chicken stock. Cover with foil and return to the oven for 15–25 minutes, until the chicken is cooked through and the orzo is tender. Stir halfway through cooking and add a splash of extra stock or boiling water if the mixture looks dry.
3. While the orzo cooks, mix 40 g panko breadcrumbs, 2 tsp garlic granules, 40 g grated parmesan, half of the chopped parsley and the remaining olive oil. This makes a crisp, garlicky crust for the top.
4. When the orzo is cooked, stir in 100 ml double cream and the remaining parsley. Scatter the panko mixture evenly over the top. Place the dish under a hot grill for a few minutes until the breadcrumbs are golden and crisp. Serve immediately.
Leftovers & reheating
In the fridge: Orzo can thicken after chilling. Add a splash of water or an ice cube when reheating to loosen the sauce. Reheat in the microwave or oven until piping hot.
In the freezer: Orzo is best eaten fresh, but the dish can be frozen. Texture may change on thawing; add liquid when reheating to restore creaminess.
How to cook orzo
Orzo cooks quickly and absorbs liquid as it cooks, so keep an eye on the dish while it bakes. The stock quantity here suits most ovens, but if the orzo looks dry before it’s tender, add extra hot stock or boiling water little by little and stir.
More dump-and-bake ideas
If you enjoy one-pan meals, try other tray-bakes that combine protein, pasta or rice and vegetables into an easy oven dish. These recipes follow the same simple principle: minimal prep, full flavour and easy clean-up.
Please let me know how this recipe worked for you and feel free to rate it. I love seeing your creations—tag my account on social media to share photos.
Chicken Kyiv Pasta {Dump & Bake}
Sarah Rossi
10 minutes
30 minutes
40 minutes
4
Ingredients
- 4 tsp olive oil
- 400 g (14 oz) diced chicken breast
- 1 onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped (use 2–3 if you prefer milder garlic)
- 300 g (10 oz) broccoli, cut into small florets
- 300 g (10 oz) dried orzo
- 800 ml (3.3 cups) hot chicken stock
- 40 g (1 oz) panko breadcrumbs
- 2 tsp garlic granules
- 40 g (1 oz) grated parmesan
- 15 g (0.5 oz) parsley, finely chopped
- 100 ml (0.5 cup) double cream
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 180℃ fan / 350℉ (200℃ conventional) / Gas Mark 6.
- Toss 2 tsp olive oil, diced chicken, chopped onion and garlic in a baking dish. Season with salt and pepper. Bake uncovered for 10 minutes.
- Stir in the broccoli, orzo and hot chicken stock. Cover with foil and bake for 15–25 minutes until the chicken is cooked through and the orzo is tender. Stir once during cooking and add a little extra stock if needed.
- Meanwhile, combine panko breadcrumbs, garlic granules, parmesan, half the parsley and remaining olive oil in a small bowl.
- When the orzo is cooked, stir in the double cream and remaining parsley, then scatter the breadcrumb mix over the top.
- Place under a hot grill for a few minutes until the breadcrumbs turn golden and crisp. Serve straight away.
Did you make this recipe? Leave a comment to say how it went and give it a rating. Your feedback helps refine recipes and ideas.
Notes
Stock: Oven temperatures and heat distribution vary. If the dish looks dry before the orzo is tender, add 25–50 ml extra hot stock or boiling water, stir and continue baking.
Garlic: This recipe is garlicky by design. Reduce to 2–3 cloves if you prefer a milder flavour.
Leftovers: Orzo can thicken after chilling. Add a splash of water, milk or cream when reheating to restore a creamy texture. Freezing is possible but may affect texture; thaw and add liquid before reheating.
Nutrition
Nutrition information is an approximation and provided per portion.