Crispy Chicken Greek Pasta

My neighbor showed up one August evening with a basket of cucumbers and tomatoes she couldn't use fast enough. I had chicken thawing and pasta in the cupboard, so I started tossing things together without a real plan. What came out of that kitchen experiment was this ridiculously satisfying plate of crispy chicken over pasta tangled with all the bright, salty flavors of a Greek salad. Now it's the dish I make when I want something that feels like a vacation without leaving home.

I made this for a small dinner party last spring and everyone kept asking if I'd ordered it from a restaurant. The truth is, it looks fancy but comes together faster than most weeknight meals. Watching people go back for seconds while the feta crumbles onto their plates reminded me why I love cooking for others.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into bite sized pieces ensures even cooking and maximum crispy surface area.
• All purpose flour: The first layer that helps the egg stick and creates a foundation for the crust.
• Eggs: Beaten eggs act as the glue that holds the panko mixture onto each piece of chicken.
• Panko breadcrumbs: These Japanese style crumbs stay crispier than regular breadcrumbs because of their larger, airier structure.
• Parmesan cheese: Grated Parmesan adds a salty, nutty flavor and helps the crust turn golden.
• Dried oregano: A must for that Mediterranean flavor, it goes into both the chicken coating and the dressing.
• Garlic powder: Adds a subtle savory note to the breading without the moisture of fresh garlic.
• Olive oil: Use regular olive oil for frying the chicken and save the extra virgin for the dressing.
• Short pasta: Penne, fusilli, or rigatoni all work beautifully because their shapes catch the dressing and salad bits.
• Cherry tomatoes: Halved cherry tomatoes burst with sweetness and add pops of color throughout the dish.
• Cucumber: Diced cucumber brings a refreshing crunch that balances the richness of the fried chicken.
• Red onion: Thinly sliced red onion adds a sharp bite that mellows slightly when tossed with the dressing.
• Kalamata olives: These briny, meaty olives are essential for authentic Greek flavor.
• Feta cheese: Crumbled feta adds creaminess and a tangy saltiness that ties everything together.
• Fresh parsley: Chopped parsley brightens the whole dish and adds a fresh, herbal note.
• Red wine vinegar: The acidity cuts through the richness and makes the vegetables sing.
• Garlic clove: Freshly minced garlic in the dressing is more vibrant than the powdered version.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Prep the Chicken:

Slice the chicken breasts into bite sized pieces, aiming for uniformity so they cook evenly. Pat them dry with paper towels because moisture is the enemy of crispy coating.

Set Up Your Breading Station:

Arrange three shallow bowls in a row: flour in the first, beaten eggs in the second, and the panko mixed with Parmesan, oregano, garlic powder, salt, and pepper in the third. This assembly line method keeps things tidy and fast.

Coat the Chicken:

Dredge each piece first in flour, shaking off the excess, then dip it in the egg, letting the extra drip off. Finally, press it into the panko mixture, making sure every side is coated.

Fry Until Golden:

Heat the olive oil in a large skillet over medium high heat until it shimmers. Fry the chicken in batches, giving each piece space, for 3 to 4 minutes per side until deep golden and cooked through, then drain on paper towels.

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Drain and toss with a tablespoon of olive oil to keep it from clumping.

Mix the Salad:

In a large bowl, toss together the halved cherry tomatoes, diced cucumber, sliced red onion, halved olives, crumbled feta, and chopped parsley. The colors alone will make you smile.

Whisk the Dressing:

Combine the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper in a small bowl. Whisk until emulsified and pour it over the salad, tossing gently to coat everything.

Bring It All Together:

Add the cooked pasta to the salad bowl and toss until the vegetables and dressing are evenly distributed. Top with the crispy chicken bites and serve immediately while the chicken is still warm and crunchy.

Pin

One summer night, I served this on the back porch with string lights overhead and a bottle of cold white wine. My brother in law, who usually sticks to burgers and steak, went quiet for a full minute after his first bite. He looked up and said it tasted like the best parts of a Greek island without the plane ticket. That's when I knew this recipe was a keeper.

Making It Your Own

If you want to skip the stovetop frying, you can bake the breaded chicken bites on a parchment lined sheet at 425 degrees for 18 to 20 minutes, flipping them halfway through. The texture won't be quite as indulgent, but it's a lighter option that still delivers plenty of crunch. I've also added roasted red peppers and marinated artichoke hearts when I have them around, and they fold right into the salad without competing for attention.

Storing and Reheating

Leftovers are tricky because the chicken loses its crispness once it sits with the dressed pasta. I usually store the chicken separately in an airtight container and reheat it in a hot oven for a few minutes to revive the crust. The pasta salad keeps well in the fridge for up to two days, though the cucumbers may release a bit of water. Just give it a quick toss before serving and add a splash more olive oil if it looks dry.

Pairing Suggestions

This dish shines alongside a crisp white wine like Sauvignon Blanc or a chilled rose that won't overpower the bright, tangy flavors. If you're feeding a crowd, set out a simple green salad or some warm pita bread with tzatziki on the side.

• A squeeze of fresh lemon juice over the finished dish adds an extra layer of brightness.
• Swap the feta for goat cheese if you want a creamier, milder tang.
• Toss in a handful of fresh dill or mint for an herbal twist that feels very summery.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Pin

This recipe turned a random Tuesday into something special, and that's the kind of cooking I love most. I hope it does the same for you.

Recipe FAQ

→ How do I keep the chicken crispy when mixed with the warm pasta?

Add the crispy chicken on top just before serving rather than tossing it in immediately. This preserves the crunch. Alternatively, serve components separately and let guests assemble their portions.

→ Can I prepare this ahead of time?

Yes, cook the pasta and prepare the salad dressing in advance. Store separately in the refrigerator. Fry the chicken just before serving to maintain crispiness, then assemble when ready to eat.

→ What's the best pasta shape for this dish?

Short pasta like penne, rigatoni, or fusilli works best as they catch and hold the dressing and salad ingredients. Avoid long pasta like spaghetti, which doesn't mix well with chunky vegetables.

→ Is there a gluten-free option?

Yes, substitute all-purpose flour and panko with gluten-free alternatives, and use gluten-free pasta. Check panko and other packaged ingredients for gluten cross-contamination, especially important for severe allergies.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or a light rosé complement the fresh Mediterranean flavors beautifully. The acidity cuts through the richness of the crispy chicken and feta cheese.

→ Can I bake the chicken instead of frying?

Absolutely. Arrange breaded chicken on a baking sheet and bake at 425°F (220°C) for 18-20 minutes, flipping halfway through. You'll achieve a similarly golden exterior with less oil.