Crispy Chicken Greek Pasta

The smell of panko toasting in olive oil always takes me back to my tiny apartment kitchen where I first tried combining Greek salad elements with crispy chicken. I was experimenting with using up odds and ends from the fridge and accidentally created something my roommates started requesting weekly. Now it is my go-to when I want comfort food that still feels fresh and vibrant.

Last summer I made this for a dinner party and my friend Sarah who claims to hate Greek food went back for thirds. There is something magical about how the warm pasta slightly melts the feta while keeping those crunchy chicken bites perfectly crisp on top.

Ingredients

• Chicken breasts: Cut into bite-sized pieces they cook through quickly and stay juicy inside the crispy coating
• Panko breadcrumbs: These Japanese breadcrumbs create a lighter crunch than traditional breadcrumbs and stay crispy longer
• Short pasta: Penne or fusilli catches the dressing and small bits of feta in every forkful
• Feta cheese: Use a good quality Greek feta and crumble it yourself for the best texture and tang
• Kalamata olives: Their briny depth balances the bright vegetables and rich chicken
• Red wine vinegar: Adds just the right sharpness to cut through the fried elements

Instructions

Set up your chicken station:

Arrange three shallow bowls with flour, beaten eggs, and the panko mixture mixed with Parmesan and seasonings

Coat the chicken:

Dredge each piece through flour, shake off excess, dip in egg, then press into the panko mixture until thoroughly coated

Fry until golden:

Heat olive oil in a large skillet until shimmering and cook chicken in batches for 3 to 4 minutes per side until deep golden brown

Boil the pasta:

Cook pasta in well salted water until al dente then drain and toss with a little olive oil to prevent sticking

Prep the vegetables:

Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and halve the olives

Make the dressing:

Whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt and pepper until emulsified

Toss everything together:

Combine pasta with the dressed vegetables then top with the crispy chicken and additional feta

Save Pin

This dish has become my signature bring to potlucks because it travels well and serves a crowd easily. I love how the flavors develop even more after sitting for twenty minutes though it is best served slightly warm.

Making It Ahead

You can bread the chicken pieces up to 4 hours ahead and store them on a parchment lined baking sheet in the refrigerator. The vegetables can be prepped and dressed up to 2 hours before serving but wait to toss with the pasta until the last minute.

Baked Instead of Fried

Arrange the breaded chicken pieces on a baking sheet and spray generously with cooking spray. Bake at 425°F for 18 to 20 minutes, flipping halfway through, until golden and crispy.

Serving Suggestions

A crisp white wine like Sauvignon Blanc or a dry rosé pairs beautifully with the Mediterranean flavors. For a lighter version, serve the chicken and salad over a bed of mixed greens instead of pasta.

• Warm the leftover pasta slightly before serving the next day
• Add extra fresh herbs like dill or mint for brightness
• Serve lemon wedges on the side for squeezing over individual portions

Save Pin

This recipe proves that comfort food can still feel fresh and vibrant. I hope it becomes a weeknight favorite in your kitchen too.

Recipe Help & FAQs

→ Can I bake the chicken instead of frying?

Yes, arrange coated chicken pieces on a baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through for even crispiness.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rigatoni catch the dressing and small ingredients well. Their ridges and hollows hold flavors beautifully.

→ Can I make this ahead?

Prepare components separately up to a day in advance. Store chicken at room temperature, pasta refrigerated, and vegetables dressed just before serving.

→ What can substitute for feta?

Try crumbled goat cheese for a tangy alternative, or grated halloumi adds a salty, satisfying bite. Cotija works for a firmer texture.

→ Is this gluten-free adaptable?

Use gluten-free flour and panko breadcrumbs, then swap regular pasta for brown rice or chickpea pasta. Always verify ingredient labels.