Crispy Chicken Greek Pasta (Printable View)

Mediterranean pasta with golden chicken bites, fresh vegetables, feta, and zesty oregano dressing. Serves 4 in 45 minutes.

# Ingredient List:

→ 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

# How to Make:

01 - Slice chicken breasts into bite-sized pieces. Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, oregano, garlic powder, salt, and pepper. Dredge each chicken piece in flour, then egg, then panko mixture, pressing gently to adhere. 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.
02 - 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.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour dressing over salad and toss gently.
04 - In a large serving bowl, combine cooked pasta and Greek salad mixture. Toss well. Top with crispy chicken bites. Garnish with extra feta and parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Every bite has texture—crispy chicken, tender pasta, and fresh crunch from cucumbers and tomatoes.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The tangy dressing ties everything together without feeling heavy or overdressed.
  • Leftovers actually get better as the flavors soak into the pasta overnight.
02 -
  • Don't skip drying the chicken before breading—it helps the coating stick and prevents sogginess.
  • Let the oil come back to temperature between batches or the coating will absorb too much oil and turn greasy.
  • Toss the pasta with the salad while it's still slightly warm so the dressing clings better.
  • If you're not serving immediately, keep the chicken separate until the last minute to preserve the crunch.
03 -
  • Use a thermometer to check that your oil stays around 350°F—too cool and the coating gets soggy, too hot and it burns before the chicken cooks through.
  • Press the panko mixture onto the chicken firmly with your palms so it really adheres and doesn't fall off in the oil.
  • If you want to bake the chicken instead of frying, arrange the coated pieces on a wire rack over a baking sheet and bake at 425°F for 18 to 20 minutes, flipping halfway through.
  • Rinse the red onion slices under cold water for 30 seconds to mellow out the sharpness if raw onion is too strong for you.
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