Description
Try this 5-star Chicken Kiev Pasta Bake for an easy, garlicky, buttery casserole that’s perfect for weeknight dinners.
Ingredients
-
3 cups cooked cavatappi pasta (or pasta of choice)
-
2 cups cooked and shredded chicken breast or cutlets
-
1/2 cup unsalted butter, melted
-
4 cloves garlic, minced
-
1/4 cup chopped fresh parsley
-
1 teaspoon lemon zest
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1 1/2 cups shredded mozzarella cheese
-
1/2 cup grated parmesan cheese
-
1/4 cup breadcrumbs (for topping)
-
Optional: 1/2 teaspoon chili flakes for a little heat
Instructions
-
Preheat the oven to 375°F (190°C). Lightly grease your baking dish with nonstick spray or a bit of butter.
-
Cook the pasta until al dente if you haven’t already. Drain and set aside.
-
Prepare the garlic butter. In a bowl, combine melted butter, minced garlic, parsley, lemon zest, salt, and pepper. Mix well.
-
Assemble the casserole. In a large mixing bowl, combine the cooked pasta, shredded chicken, garlic butter mixture, and half of the mozzarella and parmesan cheese. Stir until everything is evenly coated.
-
Transfer to baking dish. Spread the mixture evenly in your prepared casserole dish. Top with remaining cheese and sprinkle breadcrumbs over the top for a crispy finish.
-
Bake for 20–25 minutes, or until the top is golden and the cheese is bubbling.
-
Serve hot with a sprinkle of fresh parsley or extra lemon zest if desired.
Notes
-
Overcooking the pasta can make the final dish too soft.
-
Skipping seasoning. Salt and pepper in the butter mixture are key to balancing flavors.
-
Using cold chicken. Let it come to room temperature before mixing so it heats evenly in the oven.
-
Forgetting to cover. If your casserole browns too fast, cover it with foil for the first 15 minutes of baking
- Prep Time: 10
- Cook Time: 25
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 6
- Calories: 450–500