Over promised and under delivered on actual Chicken Kievness

For the second year I've volunteered to feed the Vacation Bible School volunteers before they serve the kids at church. This year we did half catered and half homemade which meant making 16 pounds of taco meat and 16 pounds of sloppy joe ahead and freezing it in prep. Since it was Bronwyn's birthday on the last day of VBS I decided dessert would follow the carnival theme and be cupcakes. I made three batches of cupcakes in liners that looked like bags of popcorn and froze them. Then I piped an entire recipe of buttercream into popcorn kernel. I saw a few videos and really didn't seeWhen I told my family we were having Chicken Kiev Pasta for dinner there were so many questions - SO MANY. Are we cutting up real Chicken Kiev for Pasta? What does this mean? To be honest - I think this recipe name is not that accurate. For something to be Chicken Kiev - I would expect the chicken to be breaded and there to be a fair amount of butter and chives - that was not the case at all. What this dish actually was, was a delicious chicken and pasta dish that had too many breadcrumbs on top. WAY too many breadcrumbs. The pasta cooks in very flavorful liquid - so the dish without the breadcrumbs was very good, but now I need to make them Chicken Kiev because they felt over promised and under delivered on actual Chicken Kievness. Is that a thing?

Chicken Kiev Pasta
1 tablespoon olive oil
2 tablespoons butter unsalted
1 pound chicken breasts skinless and boneless, cut into bite size pieces
1 teaspoon garlic powder
1 tablespoon dried parsley
3 cloves garlic minced
1 medium onion chopped
salt and pepper to taste
12 ounces penne pasta uncooked
2½ cups chicken broth
2 cups milk
¼ cup fresh parsley chopped
1 cup Parmesan cheese freshly grated

Topping
1 tablespoon butter
½ cup breadcrumbs preferably Panko
1 teaspoon garlic powder
1 tablespoon dried parsley

Add the oil and butter to a Dutch oven or large skillet and heat over medium heat. Season the chicken with the garlic powder and dried parsley then add to the pot and cook until no longer pink and starts to brown.
Add the onion and garlic and cook for another 2 to 3 minutes until the onion starts to soften a bit. Season with salt and pepper.
Add the penne pasta, chicken broth and milk to the pot, stir and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the pasta is fully cooked, stirring occasionally. Add more liquid if needed.
Stir in the Parmesan cheese and fresh parsley.