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One-pan chicken Kiev spaghetti recipe

One-pan chicken Kiev spaghetti recipe

100 ratings

Get family dinner on the table in 30 minutes with this genius one-pot chicken Kiev spaghetti. Stir your pasta through a garlic and herb sauce with chicken and breadcrumbs - it tastes just like a Kiev! See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 686 calories / serving


  • 30g panko breadcrumbs
  • 4 large garlic cloves, 1 finely chopped and 3 finely crushed
  • 50g flat-leaf parsley, finely chopped
  • 40g butter
  • 1 tbsp olive oil
  • 650g chicken breast fillets, cut into bite-sized pieces
  • 300g spaghetti
  • 200ml dry white wine (see tip)
  • 250g baby spinach
  • 20g Parmesan, finely grated, plus extra to serve
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    8g 39%
  • Sugars

    3g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 65.2g Protein 54.9g Fibre 5.9g


1. Heat a large casserole dish over a medium heat. Add the breadcrumbs and fry for 2-3 mins, stirring occasionally, until evenly golden. Transfer to a bowl, mix through the chopped garlic, 10g parsley and a generous grind of black pepper. Set aside and wipe the pan clean.

2. Melt the butter and oil in the pan over a medium heat. Add the chicken and garlic and fry for 5-8 mins, stirring occasionally, until the chicken is evenly opaque and lightly golden. Place the spaghetti on top of the chicken, snapping it if necessary to fit in the pan, and pour over the wine and 800ml freshly boiled water; topping it up slightly if needed to ensure the pasta is fully submerged. Cover with a tight-fitting lid and cook for 10 mins on a gentle simmer until the pasta is cooked throughout and the water has almost fully evaporated. Stir to break up the pasta, then place the spinach on top, cover with the lid and cook for 1-2 mins until wilted.

3. Remove from the heat and stir through the remaining parsley, the Parmesan and a generous grind of black pepper, until well combined.

4. Divide between 4 plates and serve topped with the herb crumb and a fresh sprinkle of parmesan.

Tip: To make this recipe alcohol free, omit the wine and top up the water by 200ml, then add the juice of ½ lemon at the same time as the Parmesan.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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