Crispy Chicken Greek Pasta

The first time I made this pasta, my kitchen smelled like a Greek island taverna. I had just come home from a trip where I spent days eating the most incredible Mediterranean food, and I was determined to recreate that vibrant combination of crispy, salty, tangy flavors. My husband walked in mid-cooking and immediately started hovering around the stove, snagging chicken pieces straight from the paper towels. We ended up eating half the batch standing up before it even made it to the pasta.

Last summer, I made this for a dinner with friends who were going through a tough time. Something about this dish—maybe the cheerful colors or just the sheer comfort of it—got everyone talking and laughing around the table. One friend admitted she normally hates Greek salad but went back for thirds. Sometimes food is just the excuse people need to gather and heal.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces means more surface area for that irresistible crunch
• 1 cup all-purpose flour: This first coating helps the egg wash grip the chicken, so your breading actually stays put
• 2 large eggs: Beat them thoroughly with a fork until no streaks remain for the most even coverage
• 1 cup panko breadcrumbs mixed with 1/2 cup grated Parmesan: The Japanese-style crumbs create an ethereal crunch while the Parmesan adds umami depth
• 1 tsp dried oregano and 1/2 tsp garlic powder: Distribute these evenly through the panko so every piece gets seasoned
• 1/3 cup olive oil for frying: You may need to add more as you go depending on your pan size
• 12 oz short pasta: Penne, fusilli, or rigatoni work best because the ridges catch the dressing and little bits of vegetables
• 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup Kalamata olives: Chop everything roughly the same size so each forkful has all the components
• 1/2 cup crumbled feta: Save some of the best-looking crumbles for a final garnish on top
• 3 tbsp extra virgin olive oil and 1 tbsp red wine vinegar: Whisk this dressing right before you toss the salad so the oil emulsifies properly

Instructions

Crispy Chicken Assembly Line:

Slice chicken into even, bite-sized pieces, then set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, oregano, garlic powder, salt and pepper in the third. Dredge each piece thoroughly through flour, shake off excess, dip in egg, then press firmly into the panko mixture.

Fry Until Golden:

Heat olive oil in a large skillet over medium-high until it shimmers. Cook chicken in batches, about 3 to 4 minutes per side, until deeply golden and cooked through. Transfer to paper towels and immediately season with a pinch of salt while still hot.

Cook the Pasta:

Boil a large pot of salted water and cook pasta until al dente according to package directions. Drain and toss with 1 tbsp olive oil to prevent sticking, then set aside.

Build the Greek Salad:

Combine halved cherry tomatoes, diced cucumber, sliced red onion, halved olives, crumbled feta, and chopped parsley in a large bowl. Whisk together the dressing ingredients and pour over the vegetables, tossing gently to coat everything evenly.

Bring It All Together:

In your largest serving bowl, combine the cooked pasta and dressed Greek salad mixture. Top with crispy chicken pieces and scatter any remaining feta and parsley across the top. Serve while the chicken is still warm and the vegetables are still crisp.

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This recipe became our go-to celebration meal after my daughter finally agreed to try olives and declared them the best thing she had ever tasted. Watching tentativeness turn into enthusiasm at the dinner table is one of parenthoods small victories. Now she specifically requests this pasta for her birthday dinner every year.

Making Ahead Without Sacrificing Crunch

You can prep all the vegetables and whisk the dressing up to a day in advance, storing them separately in the refrigerator. The chicken can be breaded several hours ahead and kept on a parchment-lined baking sheet in the fridge. Just fry it right before serving for that just-cooked crunch everyone loves.

The Temperature Sweet Spot

I have learned that medium-high heat is the Goldilocks zone for frying these chicken pieces. Too low and they absorb oil, too high and the browning happens before the inside cooks through. Watch for the bubbles to become lively but not violent when you add the chicken.

Scaling Up For A Crowd

When I cook this for a party, I fry the chicken in the oven instead, arranging the breaded pieces on baking sheets and baking at 425°F for about 20 minutes, flipping halfway through. It frees up the stovetop and lets me cook a huge batch all at once without standing over a hot pan.

• Set up a breading station and enlist a helper to make the process go faster
• Line your baking sheet with parchment paper for easy cleanup
• Serve the chicken on the side so vegetarians can still enjoy the pasta salad

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This dish is what happens when comfort food meets vacation vibes. I hope it becomes a regular in your dinner rotation too.

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 browning.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni are ideal because their shapes hold the dressing and vegetables well.

→ Can I make this ahead?

Prepare the chicken and pasta in advance, but toss everything together just before serving to maintain the crispy texture of the chicken.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or a light rosé complements the Mediterranean flavors beautifully.

→ How can I add more vegetables?

Sliced bell peppers, artichoke hearts, or grilled zucchini make excellent additions to the Greek salad mixture.

→ Is this gluten-free?

Traditional preparation contains wheat in the flour, panko, and pasta. Use gluten-free alternatives for all components to accommodate dietary needs.