Chicken Kiev Pasta

Name: Chicken Kiev Pasta {Dump & Bake}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

By Sarah Rossi

Updated Jan 20, 2026

5 from 1 vote

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This Chicken Kiev Pasta is the ultimate Dump and Bake recipe. Succulent chicken in a garlicky, creamy sauce, with orzo and vegetables – it’s a full meal all in one and it’s as easy as throwing it all in together!

An oven dish on a table with a one pan meal, ready to serve, with chicken, broccoli and orzo in a garlic, creamy sauce.

I am no stranger to a Dump and Bake recipe. In fact, I make a point of having at least one a week, and I plan them for days that I know I am going to have the least time to cook.

I am also a big Chicken Kiev fan, so I thought, how do I get those flavours into a quick midweek one pan dinner?

That’s how Chicken Kiev Pasta was created. I hope you love it!

Why you’ll love this Easy Chicken Kiev Pasta recipe

⭐️ One pan full meal with chicken, pasta and veg

⭐️ So delicious and satisfying

⭐️ Quick prep, throw it all in the oven

A close up of a one pan meal, with orzo pasta, chicken chunks, broccoli and a crusty topping, with a creamy sauce.

Sarah’s notes

A typical Chicken Kiev is served as a full chicken breast, coated with breadcrumbs to give it a crunch and a garlicky butter that oozes out of the middle and flavours the meat. Delicious but a little more involved for a weeknight meal.

But for this Chicken Kiev Pasta, we manage to get all of those unmistakable flavours and texture into a Dump & Bake recipe (dump it all in a pan, bake it all together.)

The addition of orzo pasta (inspired by my Broccoli Orzo Bake) means we get something a little different here, and the vegetables mean we’re getting a fully nutritious meal to feed the whole family, with no need for extra sides (or extra work).

Chicken Kiev Pasta Ingredients

Olive oil – Or sunflower will work too.
Chicken – This recipe uses 400g of breast, cubed. You can either cut them up yourself or buy pre-chopped for reducing the prep time even more.
Veggies – Onion and broccoli, cut into small florets.
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!
Orzo – find it with the other dried pastas.
Chicken stock – From a cube is fine.
Breadcrumbs – Panko ones give a lovely texture, but get your favourite.
Garlic granules – For extra flavour!
Parmesan – Grated.
Parsley – Also a classic kiev flavour addition.
Double cream – Called ‘heavy cream’ in the US. This gives a wonderful creamy finish to the dish.
Sea salt and freshly ground black pepper – Season generously.

How to make Chicken Kiev Pasta

Cubed raw chicken in an oven dish with onion and a spoon.

1. Mix olive oil, chicken breast, onion and garlic together in a baking dish with some salt and pepper then bake, as per the recipe below.

An oven dish with chicken, orzo, broccoli and a hand pouring in chicken stock from a jug.

2. Stir in the broccoli, orzo and stock, cover with foil and continue to bake until the chicken is cooked through and the orzo is tender.

A bowl with breadcrumbs, cheese, oil and parsley in, with a spoon ready to stir.

3. Meanwhile, stir the panko, garlic granules and parmesan with half of the chopped parsley and the remaining olive oil.

An oven dish filled with chicken, orzo pasta, broccoli, with a hand pouring in some double cream.

4. Stir in the double cream and remaining parsley, then scatter the panko mix over the top. Place under the grill for a few minutes until the breadcrumbs are golden.

Leftovers & Reheating

In the fridge 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. Use the microwave to reheat until piping hot.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become a bit stodgy. See the tip above for reheating.

How to cook Orzo

If you haven’t cooked with orzo before, just be aware that this type of pasta (which was traditionally used in soups in Italy) cooks quickly and can also dry out quickly and stick to the bottom of the pan as it absorbs the liquid.

The quantities of stock in this recipe should be fine, but do keep an eye on it in case it needs a little extra.