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Chicken Kyiv Pasta

Recipe

Air fryer crispy chicken combined with garlicky spaghetti. This low-effort recipe has all the flavours of a chicken kyiv. Plus, twenty cloves of garlic. Yes, twenty.

Serves: 2 people   |   Cooking time: 35 minutes

British   |   Main  

  

Ingredients

  • 2 Chicken Breasts
  • 50 g Plain Flour
  • 2 Eggs
  • 50 g Panko Breadcrumbs
  • 30 g Mixed Seeds
  • 20 Garlic Cloves
  • 250 g Spaghetti
  • 675 ml Chicken Stock
  • 25 g Butter
  • 15 g Fresh Parsley
  • 1 Lemon
  • Olive Oil
  • Salt
  • Black Pepper

  

Method

  1. Lay a chicken breast between two sheets of baking parchment or cling film. Bash with a rolling pin until about 3mm thick. Repeat with the second breast.
  2. Tip the flour onto a tray and season with salt and pepper. Crack the eggs onto another tray, whisk, and season. On a third tray, mix the panko and seeds with salt and pepper.
  3. Dip each chicken breast into the flour, then the egg, then the seeded breadcrumb mix, pressing to coat fully.
  4. Place the chicken in your air fryer basket and drizzle with olive oil. Air-fry at 200°C for 6–8 mins per side, or until golden and cooked through. The internal temp should read 74°C.
  5. While the chicken cooks, bash the garlic cloves with a rolling pin — no need to peel.
  6. Place a wide, deep pan over low heat and coat the base with olive oil. Add the garlic cloves and cook gently for 10 mins, stirring occasionally.
  7. Pour in the spaghetti and chicken stock. Simmer for 12 mins, or until the stock is absorbed and the spaghetti is cooked al dente.
  8. Stir in the butter, lemon zest, and chopped parsley. Taste and season with salt and pepper. Plate up the garlicky pasta with your crispy chicken on top and a wedge of lemon on the side.