Crispy Chicken Greek Pasta (Printer View)

Mediterranean-inspired dish with golden crispy chicken bites, short pasta, and fresh Greek salad vegetables in zesty dressing.

# Components:

→ 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

# Method:

01 - Slice chicken breasts into bite-sized pieces. Set up three shallow bowls: fill first with flour, second with beaten eggs, and third with panko breadcrumbs mixed with Parmesan cheese, oregano, garlic powder, salt, and pepper. Dredge each chicken piece in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko mixture, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
03 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain through a colander and toss with 1 tablespoon olive oil to prevent sticking.
04 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
05 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, oregano, and minced garlic. Season with salt and black pepper to taste. Pour dressing over the salad mixture and toss gently to combine.
06 - In a large serving bowl, combine cooked pasta with the Greek salad mixture and toss well to incorporate all ingredients. Top with crispy chicken bites and garnish with additional feta cheese and fresh parsley if desired. Serve immediately while chicken is still warm and crispy.

# Expert Advice:

01 -
  • The crispy chicken stays crunchy even when mixed with the pasta, which is something I did not think would work until I tried it.
  • Everything comes together in under an hour, so you can make it on a weeknight without feeling like you are running a marathon in the kitchen.
  • The feta and olives add a salty punch that makes every bite feel like a little celebration.
02 -
  • Do not overcrowd the pan when frying the chicken, or the temperature will drop and the coating will turn soggy instead of crispy.
  • Toss the pasta with the salad while the pasta is still slightly warm, because it helps the flavors meld without wilting the vegetables.
03 -
  • Press the panko coating firmly onto the chicken pieces before frying, because it helps the breading stay put and creates a thicker, crunchier crust.
  • Let the fried chicken rest on paper towels for a minute before adding it to the pasta, so any excess oil drains off and does not make the dish greasy.
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