Save Experience a delightful fusion of Mediterranean flavors with this Crispy Chicken Greek Pasta. This dish perfectly balances the satisfying crunch of golden, panko-crusted chicken bites with the refreshing brightness of a classic Greek salad. Tossed with tender short pasta and a zesty homemade dressing, it is a vibrant and nutritious meal that brings a taste of the sunny Mediterranean to your dinner table.
Save This recipe is designed to be as visually stunning as it is delicious. The colorful medley of cherry tomatoes, cucumbers, and red onions creates a beautiful presentation, while the salty feta and Kalamata olives provide the characteristic bold flavors that define Greek-inspired cuisine. Whether served for family or friends, it is a dish that is sure to impress.
Ingredients
- Crispy Chicken: 2 large boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, black pepper, and 1/3 cup olive oil for frying.
- Pasta: 12 oz short pasta (penne, fusilli, or rigatoni), 1 tbsp olive oil, and salt for the water.
- Greek Salad Mix: 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1/2 cup red onion (finely sliced), 1/2 cup Kalamata olives (pitted and halved), 1/2 cup feta cheese (crumbled), and 1/4 cup fresh parsley (chopped).
- Dressing: 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1 garlic clove (minced), salt, and black pepper.
Instructions
- Prepare the Crispy Chicken
- Slice the chicken breasts into bite-sized pieces. Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, oregano, garlic powder, salt, and pepper. Dredge each chicken piece in flour, then egg, then the panko mixture, pressing firmly to adhere. Heat olive oil in a large skillet over medium-high heat and fry the chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the short pasta according to the package directions until al dente. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking.
- Make the Salad and Dressing
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta, and parsley. In a small whisking bowl, combine the extra virgin olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
- Assemble the Dish
- In a large serving bowl, combine the cooked pasta and the Greek salad mixture. Toss everything together well to distribute the dressing. Top the dish with the crispy chicken bites. Garnish with additional feta and parsley if desired and serve immediately.
Zusatztipps für die Zubereitung
For extra crunch, you can bake the chicken bites in a 425°F (220°C) oven for 18–20 minutes, flipping them halfway through the cooking time.
Varianten und Anpassungen
You can easily add more vegetables to this dish by incorporating sliced bell peppers or artichoke hearts into the Greek salad mixture.
Serviervorschläge
This vibrant pasta dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light, refreshing rosé.
Save This Crispy Chicken Greek Pasta is a satisfying and flavorful meal that beautifully marries Mediterranean traditions with comfort food. Simple to prepare yet complex in flavor, it is destined to become a staple in your home kitchen.
Recipe FAQs
- → Can I bake the chicken instead of frying it?
Yes, absolutely. Preheat your oven to 425°F (220°C) and bake the breaded chicken bites for 18–20 minutes, flipping halfway through for even crispness and browning.
- → How do I keep the chicken crispy when serving?
Drain the fried chicken on paper towels immediately after cooking. Add it to the pasta mixture just before serving to maintain its crunch. Alternatively, keep the chicken separate and top individual servings to preserve maximum crispiness.
- → What pasta shape works best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni work wonderfully as they hold the dressing and vegetables well. Choose based on your preference, but avoid long pasta like spaghetti as it doesn't mix as evenly.
- → Can I make this gluten-free?
Yes. Use gluten-free flour for dredging the chicken and gluten-free panko breadcrumbs. Choose gluten-free pasta to replace the regular pasta. Always verify that your other ingredients, particularly the panko and spice blends, are certified gluten-free.
- → What vegetables can I add or substitute?
You can easily customize the vegetable mix. Add sliced bell peppers, artichoke hearts, sun-dried tomatoes, or zucchini. You can also substitute cucumber with celery or swap red onion for white onion based on your preference.
- → How should I store leftovers?
Store the pasta mixture and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently in a skillet, and either refresh the chicken in the oven at 350°F for 5 minutes or enjoy it cold as a salad.