Chicken Kyiv Pasta Bake Recipe

Chicken kyiv pasta bake recipe - a creamy filling with a crunchy, crispy finish on top that only requires 20 minutes of hands-on effort. Gluten-free and Coeliac-friendly.

Prep Time 20

Cook Time 30

Servings

Calories 643kcal

Ingredients

250 g dried gluten-free penne or fusilli
1 tbsp butter
2 tbsp garlic-infused oil
1/2 medium courgette finely diced
1/3 large leek finely diced
500 g chicken breasts (about 2 large)
1 tbsp cornflour
400 ml gluten-free chicken stock
2 tbsp cream cheese
1 tbsp dried parsley (or a handful of fresh parsley, finely chopped)
1/2 lemon, zested
salt and pepper

For the crunchy topping:

100 g cornflakes, crushed (or gluten-free breadcrumbs)
1 tbsp garlic-infused oil
2 tsp dried parsley (or a small handful of fresh parsley, finely chopped)
salt and pepper

Grams - Cups

Instructions

Prepare the gluten-free pasta according to the packet instructions. Drain and set aside. Preheat the oven to 200C (fan) / 220C.
Whilst the pasta is cooking, add butter and 1 tbsp garlic oil to a large pan and place over a medium heat. Once melted, add the courgette and leeks and cook for a few minutes until softened. Then add the chicken and cook until sealed.
Sprinkle in the cornflour and mix it in. After about a minute pour in the stock and allow to simmer for about 10 minutes to thicken a little.
Add the cream cheese and stir in so it melts. Keep on a low heat so it thickens a little more than stir in the parsley, lemon zest and 1 tbsp more of garlic oil as well as salt and pepper to season. Cook for a few more minutes then remove from the heat.
Place the cooked pasta into a medium/large overproof dish and pour your chicken mixture onto of it, stir it through carefully so you don’t break the pasta.
For the topping, mix together all the ingredients then sprinkle it over the chicken and pasta.
Bake in the oven for 15-20 minutes until golden and crispy, then serve and enjoy.

Nutrition