Crispy Chicken Greek Pasta (Print)

Golden crispy chicken paired with penne, fresh vegetables, and tangy feta in a Mediterranean-inspired pasta dish. Serves 4 in 45 minutes.

# Components:

→ Crispy Chicken

01 - 2 large boneless skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper to taste
09 - 1/3 cup olive oil for frying

→ Pasta

10 - 12 ounces short pasta such as penne fusilli or rigatoni
11 - 1 tablespoon olive oil
12 - Salt for pasta water

→ Greek Salad Mix

13 - 1 cup cherry tomatoes halved
14 - 1 cup cucumber diced
15 - 1/2 cup red onion finely sliced
16 - 1/2 cup Kalamata olives pitted and halved
17 - 1/2 cup feta cheese crumbled
18 - 1/4 cup fresh parsley chopped

→ Dressing

19 - 3 tablespoons extra virgin olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - 1 garlic clove finely minced
23 - Salt and black pepper to taste

# Method:

01 - Slice chicken breasts into bite-sized pieces. Set up three separate bowls with flour, beaten eggs, and panko mixture combined with Parmesan cheese, oregano, garlic powder, salt, and pepper. Dredge each chicken piece first in flour, then egg, then panko mixture, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
04 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
05 - Whisk together extra virgin olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour over the salad mixture and toss gently to combine.
06 - In a large serving bowl, combine cooked pasta and Greek salad mixture. Toss well to distribute ingredients evenly. Top with crispy chicken bites. Garnish with additional feta cheese and parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The crispy chicken stays crunchy even when nestled into the pasta, thanks to the panko and Parmesan crust.
  • It's a full meal in one bowl, no need for sides or extra fuss.
  • The tangy dressing pulls everything together so each bite tastes bright and balanced.
  • You can prep the salad and dressing ahead, then fry the chicken and boil pasta right before serving.
02 -
  • Don't overcrowd the skillet when frying the chicken or the oil temperature will drop and you'll end up with soggy breading instead of a crispy crust.
  • Toss the pasta with the salad just before serving because the acidity in the dressing can start to break down the vegetables if it sits too long.
  • If you skip patting the chicken dry, the breading will slide right off in the pan, trust me on this one.
03 -
  • Let the breaded chicken rest on a wire rack for 5 minutes before frying so the coating sets and stays put.
  • Use a thermometer to keep the oil around 350 degrees, hot enough to crisp but not so hot that it burns the panko.
  • Make extra dressing and keep it in a jar in the fridge, it's perfect on any salad or roasted vegetables throughout the week.
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