Crispy Chicken Greek Pasta

The first time I made this pasta, my kitchen smelled like a tiny Greek taverna tucked away on a sun-drenched island. I had been craving something that felt like vacation food but could actually come together on a random Tuesday night. When that chicken started sizzling in the pan, I knew I was onto something special.

Last summer, I served this at a backyard dinner party and watched my friend Mark literally scrape his plate clean with a piece of bread. He kept asking what I put in the dressing, looking at me like I had some secret ingredient up my sleeve. Sometimes the simplest combinations feel like the biggest revelations.

Ingredients

• 2 large boneless skinless chicken breasts: Cut into uniform bite-sized pieces so they cook evenly and get beautifully crispy all over
• 1 cup all-purpose flour: The first layer of the coating station that helps the egg wash cling to the chicken
• 2 large eggs: Beat them well until no streaks of white remain for the best adhesion
• 1 cup panko breadcrumbs: Japanese breadcrumbs create an irresistibly light and crispy texture that regular breadcrumbs cannot match
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the coating that pairs perfectly with the Greek flavors
• 1 tsp dried oregano: Use Greek oregano if you can find it, it has a more intense, earthy flavor
• 1/2 tsp garlic powder: Distributes garlic flavor evenly throughout the coating without any burnt bits
• 12 oz short pasta: Penne, fusilli, or rigatoni work beautifully here, catching the dressing and crispy chicken in every forkful
• 1 cup cherry tomatoes: Halving them releases just enough juice to dress the pasta without making it soggy
• 1 cup cucumber: Dice them small so they distribute evenly throughout the pasta rather than sinking to the bottom
• 1/2 cup red onion: Slice them paper-thin for a sharp crunch that cuts through the richness of the chicken
• 1/2 cup Kalamata olives: These bring that essential briny punch that makes the dish taste authentically Greek
• 1/2 cup feta cheese: Buy a block and crumble it yourself for the best texture and flavor
• 3 tbsp extra virgin olive oil: Use the good stuff here since it is the backbone of the dressing
• 1 tbsp red wine vinegar: Adds just the right amount of brightness without overpowering the other ingredients

Instructions

Set up your coating station:

Get three shallow bowls ready, one with flour, one with beaten eggs, and one with panko mixed with Parmesan, oregano, garlic powder, salt, and pepper.

Cut and coat the chicken:

Slice your chicken into even bite-sized pieces, then dredge each piece through flour, shake off excess, dip in egg, and press firmly into the panko mixture.

Fry until golden:

Heat olive oil in a large skillet until shimmering, then cook chicken in batches for 3 to 4 minutes per side until deep golden brown and cooked through.

Cook the pasta:

Boil your pasta in generously salted water until al dente, drain, and immediately toss with a tablespoon of olive oil to keep it from clumping.

Prep the Greek salad:

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

Whisk the dressing:

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

Bring it all together:

Toss the cooked pasta with the dressed Greek salad, then top with those crispy chicken bites and serve while everything is still warm.

Save

This recipe has become my go-to for those nights when I want dinner to feel like a celebration but do not have the energy for anything fussy. Something about the combination of hot, crispy chicken against cool, crisp vegetables just works on every level.

Making It Ahead

I have learned through trial and error that the salad and dressing can be prepped a few hours ahead, but the chicken needs to be fried right before serving. Keep your components separate until the last minute for the best texture contrast.

What to Serve Alongside

A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the richness beautifully. Sometimes I serve a simple green salad with just lemon juice and olive oil to keep things light.

Customizing Your Bowl

Do not be afraid to make this recipe your own based on what you have in the fridge or what your family loves. The base formula of crispy protein, pasta, and Greek-inspired vegetables is incredibly forgiving.

• Swap the chicken for cubed halloumi for a vegetarian version that still satisfies
• Add bell peppers or artichoke hearts if you want more vegetables in the mix
• Use gluten-free pasta and almond flour coating to make it gluten-free

Save

I hope this recipe finds its way into your regular rotation and brings a little Mediterranean sunshine to your table, even on the most ordinary weekdays.

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 crisping.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni are ideal as they hold the dressing and catch the salad vegetables well. Rotini or gemelli also work beautifully.

→ Can I make this ahead?

The chicken stays crispy for a few hours, but for meal prep, store the components separately. Reheat the chicken in a 350°F oven to restore crunch before tossing with pasta and salad.

→ What can I substitute for feta?

Try crumbled goat cheese for a tangy alternative, or shaved Parmesan for a nuttier flavor. For dairy-free, use a vegan feta or simply increase the olives and vegetables.

→ How do I prevent the chicken from getting soggy?

Fry the chicken just before serving and drain on paper towels. If assembling ahead, add the chicken at the last minute to maintain its crispy texture against the dressed pasta.

→ Can I make this gluten-free?

Use gluten-free pasta and replace the flour and panko with certified gluten-free alternatives. Verify all ingredients, especially breadcrumbs, are gluten-free certified.