Can I make this without an air fryer?

Yes — bake at 200°C for 20–25 mins, flipping halfway through, or shallow fry until golden and cooked through.

Can I reduce the garlic?

Absolutely — try 6–8 cloves instead of 20 if you prefer a lighter flavour.

Is this good for meal prep?

Yes, but the chicken is best fresh. Store the pasta separately and reheat with a splash of stock or water.

Can I make this vegetarian?

Try breaded tofu or plant-based schnitzel instead of chicken, and use veg stock.

Can I make this without an air fryer?

Yes — bake at 200°C for 20–25 mins, flipping halfway through, or shallow fry until golden and cooked through.

Can I reduce the garlic?

Absolutely — try 6–8 cloves instead of 20 if you prefer a lighter flavour.

Is this good for meal prep?

Yes, but the chicken is best fresh. Store the pasta separately and reheat with a splash of stock or water.

Can I make this vegetarian?

Try breaded tofu or plant-based schnitzel instead of chicken, and use veg stock.

Chicken Kyiv Pasta

4.5

Notes

45 mins cook

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.

Ayala Daly

Add to plan

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.

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.

Dip each chicken breast into the flour, then the egg, then the seeded breadcrumb mix, pressing to coat fully.

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.

While the chicken cooks, bash the garlic cloves with a rolling pin — no need to peel.

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.

Pour in the spaghetti and chicken stock. Simmer for 12 mins, or until the stock is absorbed and the spaghetti is cooked al dente.

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.

In Partnership With Aldi

Serves

Chicken Breast

Plain Flour

Egg

Panko Breadcrumbs

Mixed Seeds

Garlic Clove

Spaghetti

Chicken Stock

Butter

Fresh Parsley

Lemon

Olive Oil

Salt

Black Pepper

In Partnership With Aldi

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Notes

(3)

Jo I.

3 days ago

Made this for my family, all enjoyed and was an easy cook. I don't have an air fryer so did the escalopes on a baking tray in a regular fan oven at 200c for similar amount of time as suggested.

Ruth B.

4 days ago

I really like this idea with cooking spaghetti- will def try, and adding lemon zest I think will take it to restaurant level!

Kurtis C.

7 days ago

The nutrition on these recipes confuse me a bit. How can the pictured serving size for this recipe be 1229 calories?

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