Crispy Chicken Greek Pasta (Printable version)

Mediterranean-inspired dish with golden crispy chicken, short pasta, cherry tomatoes, cucumber, olives, and feta in a zesty dressing.

# What You Need:

→ 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 (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 It:

01 - Slice the chicken breasts into bite-sized pieces. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, oregano, garlic powder, salt, and pepper mixed together. Dredge each chicken piece first in flour, then egg, then the panko mixture, pressing gently to help the coating adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, fry the coated chicken pieces for 3 to 4 minutes per side until golden and cooked through. Transfer to paper towels to drain excess oil.
03 - Bring a large pot of salted water to a boil. Add pasta and cook 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, and parsley. In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
05 - In a large serving bowl, combine the cooked pasta and Greek salad mixture. Toss well to combine. Top with the crispy chicken bites. Garnish with additional feta cheese and fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It gives you crispy, golden chicken without the guilt of deep frying, and every bite stays crunchy even after tossing with the pasta.
  • The fresh vegetables and tangy dressing make it feel light and vibrant, even though it's hearty enough to satisfy a real appetite.
  • You can prep the salad and dressing ahead, so dinner comes together in under half an hour on busy nights.
  • It's the kind of dish that looks impressive but doesn't ask much from you, perfect for casual dinners or unexpected guests.
02 -
  • Don't skip pressing the panko onto the chicken firmly, because loose breading will fall off in the oil and leave you with bare spots.
  • Let the oil come back to temperature between batches, or your chicken will absorb too much oil and turn greasy instead of crispy.
  • Toss the pasta with the salad while it's still slightly warm so the dressing clings better and the feta softens just a little.
  • If you're not serving right away, keep the chicken separate until the last minute so it doesn't lose its crunch in the dressed pasta.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees inside, especially with thicker pieces, so you're never guessing if it's done.
  • Add a pinch of red pepper flakes to the dressing if you like a little heat, it wakes up the whole dish without overpowering the freshness.
  • Double the panko mixture and keep the extra in the freezer, it makes the next batch of crispy chicken come together even faster.
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