Crispy Chicken Greek Pasta

The smell of oregano and frying chicken takes me back to my friend Maria's tiny apartment in Athens, where she taught me that the best Greek cooking happens when you are not really following a recipe at all. We had fresh tomatoes from her aunt's garden, a block of feta she had bought that morning, and a bottle of olive oil on her counter. She breaded chicken while sipping wine and talking about her day. That meal was messy and absolutely perfect.

Last summer I made this for my sister who claims she hates pasta salad. She stood at the counter picking at the chicken pieces while I was still assembling everything. By the time we sat down to eat, she had already eaten what she called a tasting portion which was actually about half the chicken. Now she asks for this every time she visits.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite sized pieces makes them cook faster and easier to eat
• 1 cup all purpose flour: This first coating helps the egg wash stick to the chicken
• 2 large eggs: Beat them well so they coat the chicken evenly
• 1 cup panko breadcrumbs: Panko gives you that extra crunch that regular breadcrumbs cannot match
• 1/2 cup grated Parmesan cheese: The salty umami deepens the overall flavor
• 1 tsp dried oregano: Use Greek oregano if you can find it for the most authentic taste
• 1/2 tsp garlic powder: Distributes garlic flavor evenly through the coating
• Salt and freshly ground black pepper: Season each bowl of the breading station
• 1/3 cup olive oil: You can add more as needed while frying
• 12 oz short pasta: Penne or fusilli catches all the little bits of cheese and olives
• 1 tbsp olive oil: Tossing hot pasta with oil prevents sticking immediately
• 1 cup cherry tomatoes halved: They release just enough juice to dress the pasta
• 1 cup cucumber diced: English cucumbers work best because they have fewer seeds
• 1/2 cup red onion finely sliced: Soak them in cold water for 10 minutes to mellow the bite
• 1/2 cup Kalamata olives pitted and halved: These bring that essential briny Greek flavor
• 1/2 cup feta cheese crumbled: Save some extra for sprinkling on top
• 1/4 cup fresh parsley chopped: Adds fresh color and a mild herbal note
• 3 tbsp extra virgin olive oil: The better the olive oil the better the dressing
• 1 tbsp red wine vinegar: Provides just the right amount of acidity
• 1 tsp dried oregano: This ties the dressing flavor to the chicken coating
• 1 garlic clove finely minced: Fresh garlic here makes the dressing sing

Instructions

Set up your breading station:

Arrange three shallow bowls in a row with flour in the first beaten eggs in the second and panko mixed with Parmesan oregano garlic powder salt and pepper in the third.

Prep the chicken:

Slice the chicken breasts into uniform bite sized pieces so they all cook at the same rate.

Bread each piece:

Dredge chicken through flour shaking off excess then dip in egg mixture and finally press into the panko mixture until well coated.

Fry until golden:

Heat the olive oil in your large skillet over medium high heat then cook chicken in batches for about 3 to 4 minutes per side until deeply golden and cooked through.

Cook the pasta:

Boil a large pot of salted water and cook the pasta until al dente then drain and toss immediately with the tablespoon of olive oil.

Make the salad mix:

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

Whisk the dressing:

Mix the olive oil red wine vinegar oregano minced garlic and salt and pepper until emulsified then pour over the vegetables.

Bring it all together:

Add the cooked pasta to the salad and toss well then top with the crispy chicken pieces and serve while the chicken is still warm.

Save

This dish became my go to for potlucks after I brought it to a Fourth of July party three years ago. The host actually messaged me the next day asking for the recipe because her husband had talked about it non stop. Now whenever I see that couple they mention the chicken pasta.

Making It Ahead

You can bread the chicken up to 4 hours before frying and store it on a parchment lined baking sheet in the refrigerator. The salad vegetables can be prepped and kept in separate containers. Just wait to dress them until right before serving so nothing gets soggy.

Getting The Crispiest Chicken

Letting your breaded chicken rest for about 10 minutes before frying helps the coating set. Also do not crowd the pan when frying. Work in batches and give each piece plenty of space. If you are cooking for a crowd you can bake the breaded chicken at 425°F for about 20 minutes instead of frying.

Serving Suggestions

This pasta works warm at room temperature or even chilled the next day for lunch. The flavors actually get better as they meld together.

• Pair with a crisp white wine like Sauvignon Blanc or a dry rosé
• Serve alongside grilled vegetables or a simple green salad
• Keep extra feta and olives on the table for people to add more

Save

Gather some good friends pour some wine and let this vibrant pasta remind you why Greek food is always meant to be shared.

Recipe FAQ

→ Can I bake the chicken instead of frying?

Yes, absolutely. Prepare the chicken with the same breading technique, then bake on a lined sheet at 425°F (220°C) for 18–20 minutes, flipping halfway through, for a lighter version with less oil.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni work wonderfully as they catch and hold the dressing beautifully. Avoid long pasta as it can become tangled with the vegetable pieces.

→ How can I make this gluten-free?

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

→ Can I prepare components ahead of time?

Yes. Cook the pasta and chicken up to 4 hours ahead and store separately. Prepare the Greek salad vegetables but don't dress them until just before serving to maintain crispness and prevent sogginess.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or a light rosé complement the fresh Mediterranean flavors beautifully, cutting through the richness of the fried chicken while enhancing the briny feta and olives.

→ How do I keep the chicken crispy?

Drain fried chicken thoroughly on paper towels immediately after cooking. Add it to the pasta just before serving rather than mixing in advance to preserve its crunchiness as long as possible.