Crispy Chicken Greek Pasta

The first time I made this pasta was on a Tuesday night when I had leftover chicken from a failed grilling attempt and a random assortment of vegetables from my CSA box. My roommate walked in mid-cooking and asked what I was making, honestly I just said crispy chicken Greek pasta because I had no better name for it. She ended up eating two bowls and texting me about it for days afterwards. Now it is our go-to dinner for nights when we want something that feels special but does not take three hours to pull together.

Last summer I made this for my parents when they came to visit my new apartment. My dad who usually only eats very traditional Italian pasta actually went back for seconds and said the combination reminded him of something he ate in Greece years ago. Watching them enjoy this messy casual meal made me feel like I finally knew how to cook something real. That moment around my tiny kitchen table is now tied up in this recipe for me.

Ingredients

• 2 large boneless skinless chicken breasts: Cut them into uniform bite-sized pieces so they cook evenly and get that perfect golden crust on all sides
• 1 cup all-purpose flour: This is the first layer of the coating station that helps the egg wash stick to the chicken
• 2 large eggs: Beat them well until no streaks of white remain for the most consistent coating
• 1 cup panko breadcrumbs: Panko creates such a superior crunch compared to regular breadcrumbs and stays crispy longer
• 1/2 cup grated Parmesan cheese: The Parmesan adds a savory depth to the breading and pairs perfectly with the Greek flavors
• 1 tsp dried oregano: Use a good quality oregano because the flavor really shines through in the crispy coating
• 1/2 tsp garlic powder: Garlic powder disperses more evenly than fresh garlic in the breading mixture
• Salt and freshly ground black pepper: Season each layer of the coating so the chicken has flavor throughout
• 1/3 cup olive oil for frying: You may need a bit more depending on your pan size so keep extra nearby
• 12 oz short pasta: Penne fusilli or rigatoni work best because they hold onto the dressing and catch all those crispy chicken pieces
• 1 tbsp olive oil: Tossing the hot pasta with this prevents it from clumping together
• 1 cup cherry tomatoes halved: These provide juicy little bursts of freshness in every bite
• 1 cup cucumber diced: English cucumbers work best because they have fewer seeds and a crunchier texture
• 1/2 cup red onion finely sliced: Slice the onion as thinly as possible so it does not overwhelm the other vegetables
• 1/2 cup Kalamata olives pitted and halved: These briny olives are essential for that authentic Greek flavor profile
• 1/2 cup feta cheese crumbled: Use a good quality Greek feta and crumble it just before assembling
• 1/4 cup fresh parsley chopped: Fresh parsley adds a bright herbal note and makes everything look beautiful
• 3 tbsp extra virgin olive oil: Since this dressing is simple use the best olive oil you have
• 1 tbsp red wine vinegar: This adds just the right amount of acidity to balance the rich chicken and cheese
• 1 tsp dried oregano: This ties the seasoning in the chicken coating to the dressing for a cohesive dish
• 1 garlic clove finely minced: Fresh garlic here really pops against the garlicky chicken coating
• Salt and black pepper: Taste the dressing before adding to adjust the seasoning to your preference

Instructions

Set up your coating station:

Arrange three shallow bowls in a row with flour in the first beaten eggs in the second and the panko Parmesan oregano garlic powder salt and pepper mixed together in the third so you can work efficiently through the chicken pieces.

Coat the chicken pieces:

Press each chicken piece first into the flour shaking off excess then dip in the egg wash and finally coat thoroughly with the panko mixture pressing gently to help it adhere.

Fry until perfectly golden:

Heat the olive oil in a large skillet over medium high heat until shimmering then cook the chicken in batches for about 3 to 4 minutes per side until deep golden brown and cooked through transferring to paper towels to drain.

Cook the pasta to al dente:

Boil a large pot of salted water and cook the pasta until just shy of done as it will continue cooking when tossed later then drain well and toss with a tablespoon of olive oil to prevent sticking.

Prep the vibrant Greek salad:

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

Whisk together the zesty dressing:

Mix the olive oil red wine vinegar dried oregano minced garlic and salt and pepper until emulsified then pour over the salad tossing gently to combine.

Bring everything together:

Combine the cooked pasta with the dressed salad mixture in a large serving bowl tossing well then top generously with the crispy chicken pieces and any extra feta or parsley you like.

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This recipe became my signature dish during my first year of teaching when I needed something that felt impressive enough for dinner guests but was manageable after a long day at work. I made it for a potluck and three different coworkers asked for the recipe which felt like such a win. Now whenever I make it I think of those early days of figuring out how to balance a job I loved with feeding myself properly.

Making It Your Own

I have found that this recipe is incredibly flexible based on what you have in your kitchen. Sometimes I use regular breadcrumbs mixed with herbs instead of panko in a pinch and it still turns out delicious. The key is maintaining that contrast between the warm crispy chicken and the cool fresh vegetables.

Timing Is Everything

The trick to this dish coming together perfectly is timing everything so the chicken stays crispy and the vegetables remain crisp and fresh. I prep all the vegetables and whisk the dressing before I even start the chicken then fry the chicken while the pasta water boils so everything hits the bowl at the right temperature.

Serving Suggestions

This pasta works beautifully for a relaxed dinner party because it looks impressive plated but comes together quickly. Serve it family style on a big platter and let everyone help themselves.

• A crisp white wine like Sauvignon Blanc cuts through the rich chicken perfectly
• Grilled lemon halves on the side make a nice bright garnish
• Warm crusty bread helps scoop up every last bit of that flavorful dressing

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I hope this recipe finds its way into your regular rotation the way it has in mine. There is something so satisfying about a dish that manages to feel indulgent and wholesome all at once.

Recipe FAQs

→ How do I keep the chicken crispy?

Ensure your oil is hot enough before adding chicken, fry in batches to avoid overcrowding, and drain on paper towels immediately after cooking. For extra crunch, you can bake the breaded chicken at 425°F for 18-20 minutes instead of frying.

→ Can I prepare this ahead of time?

Cook the chicken and pasta separately and store them in the refrigerator. Prepare the salad and dressing in advance as well. Assemble everything just before serving to maintain the chicken's crispiness and pasta's ideal texture.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni work wonderfully as they hold the dressing and vegetables well. Avoid long pasta like spaghetti, which doesn't capture the flavors as effectively.

→ How can I make this gluten-free?

Substitute all-purpose flour with gluten-free flour, use gluten-free panko breadcrumbs, and choose a gluten-free pasta. Always verify that your panko brand is certified gluten-free to avoid cross-contamination.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light rosé complements the fresh Mediterranean flavors beautifully. These wines cut through the richness of the fried chicken while enhancing the bright, herbaceous notes of the oregano dressing.

→ Can I add more vegetables?

Absolutely! Sliced bell peppers, artichoke hearts, sun-dried tomatoes, or roasted zucchini are excellent additions. Add them to the Greek salad mixture for extra nutrition and flavor without altering the cooking times.