Crispy Chicken Greek Pasta

The sun was hitting my kitchen counter just right when I first threw together this Mediterranean mashup. I had leftover Greek salad components and some chicken that needed cooking, so I decided to see what would happen if they met in the same bowl with pasta. The crunch of perfectly fried chicken against cool crisp vegetables and warm noodles turned out to be one of those happy accidents that immediately went into regular rotation.

Last summer my sister dropped by unexpectedly while I was testing this recipe. She stood watching me assemble everything and made that skeptical face she reserves for my experimental cooking phases. Two bowls later she was texting me for the recipe and asking if she could bring the wine next time. The way the salty feta melts slightly against the hot pasta while the tomatoes stay fresh and bright somehow makes the whole dish feel like a proper restaurant meal.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite sized pieces means more surface area for that gorgeous golden coating
• 1 cup all purpose flour: This first coating helps the egg wash stick and creates the foundation for that serious crunch
• 2 large eggs: Beat them thoroughly until no streaks remain for the best adhesion
• 1 cup panko breadcrumbs: Japanese breadcrumbs stay lighter and crispier than traditional ones
• 1/2 cup grated Parmesan cheese: The salty umami here pairs perfectly with the Greek flavors
• 1 tsp dried oregano: Use Greek oregano if you can find it, it has a more intense flavor
• 1/2 tsp garlic powder: Evenly distributed flavor without any burnt garlic bits
• Salt and freshly ground black pepper: Season each station, flour, egg wash, and breadcrumbs
• 1/3 cup olive oil: You need enough oil to come partway up the chicken pieces for even frying
• 12 oz short pasta: Penne or rigatoni catch the dressing and little vegetable pieces beautifully
• 1 tbsp olive oil: Tossing hot pasta with a little oil prevents sticking
• 1 cup cherry tomatoes: They stay firm and juicy without making the dish watery
• 1 cup cucumber: English or Persian cucumbers work best, fewer seeds
• 1/2 cup red onion: Soak the sliced onion in cold water for 10 minutes to mellow the bite
• 1/2 cup Kalamata olives: These bring that essential briny Greek element
• 1/2 cup feta cheese: Get a good quality block and crumble it yourself for better texture
• 1/4 cup fresh parsley: Flat leaf parsley has a cleaner flavor than curly
• 3 tbsp extra virgin olive oil: The dressing needs quality olive oil, it really matters here
• 1 tbsp red wine vinegar: Adds just the right bright acidic note
• 1 tsp dried oregano: This ties the dressing flavors to the coating on the chicken
• 1 garlic clove: Finely mince it so it distributes evenly through the dressing

Instructions

Prep your chicken station:

Cut the chicken into uniform bite sized pieces, then set up three shallow bowls in assembly line order, flour first, then beaten eggs, then the panko mixture blended with Parmesan, oregano, garlic powder, salt and pepper.

Coat the chicken pieces:

Press each piece firmly into flour, shake off excess, dip in egg wash letting extra drip off, then press into the panko mixture until thoroughly coated.

Fry until golden:

Heat the olive oil in a large skillet over medium high heat until shimmering, then cook chicken in batches without overcrowding, about 3 to 4 minutes per side until deep golden brown and cooked through.

Cook the pasta:

Boil salted water and cook pasta until al dente, then drain well and immediately toss with a tablespoon of olive oil to keep pieces separate.

Mix the salad components:

Combine halved tomatoes, diced cucumber, sliced onion, olives, feta, and parsley in a large bowl.

Whisk together the dressing:

Blend the olive oil, red wine vinegar, oregano, minced garlic, salt and pepper until emulsified, then pour over the salad and toss gently.

Bring it all together:

Toss the cooked pasta with the dressed salad mixture in your largest serving bowl, then arrange the crispy chicken pieces on top and serve right away while everything still has those perfect temperature contrasts.

Save

What started as a lets use what is in the fridge dinner has become the most requested meal when friends come over for casual weeknight gatherings. Something about the combination of warm comfort food elements and bright fresh flavors makes people linger at the table longer than usual, going back for just one more bite.

Making It Ahead

The chicken coating can be prepped and stored in separate containers the night before. I have found that frying the chicken the day of serving is nonnegotiable for that signature crunch, but you can chop all the vegetables and whisk the dressing ahead. The pasta should be cooked just before assembly.

The Temperature Game

This recipe works because of the contrast between hot, warm, and cool elements. The chicken should be piping hot from the skillet, the pasta warm but not steaming, and the salad vegetables straight from the fridge. If everything ends up at room temperature, you lose that magic interplay that makes each bite exciting.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the fried coating and complements the Greek flavors. I like serving this family style with extra feta on the table because someone always wants more. Crusty bread to sop up any dressing at the bottom of the bowl is never a mistake.

• Let guests add their own extra red pepper flakes if they like heat
• Lemon wedges on the side let people adjust the acidity to their taste
• Extra olives and feta on the table make this feel more abundant

Save

This is the kind of recipe that turns an ordinary Tuesday into something that feels like a small celebration.

Recipe FAQs

→ Can I bake the chicken instead of frying?

Yes, arrange the coated chicken pieces on a baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through for even cooking.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni capture the crispy chicken pieces and vegetables well. The ridges and tubes help hold the zesty dressing.

→ Can I make this ahead of time?

The components can be prepared separately in advance. Store the cooked chicken, pasta, and salad mixture in the refrigerator and combine just before serving to maintain texture.

→ What can I substitute for feta cheese?

Try crumbled goat cheese for a similar tangy flavor, or shaved Parmesan for a nuttier profile. For dairy-free options, consider vegan feta or omit the cheese entirely.

→ How do I store leftovers?

Keep leftover portions in an airtight container in the refrigerator for up to 3 days. Re gently warm the chicken separately to maintain crispiness before combining with the pasta and vegetables.

→ Can I make this gluten-free?

Substitute the all-purpose flour and panko with gluten-free alternatives, and use gluten-free pasta. Verify all ingredients, including seasonings, are certified gluten-free.