Pin it The first time I made this pasta, my kitchen smelled like a Greek island taverna. I had just returned from a trip to Santorini where I ate the most incredible chicken souvlaki by the water, and I wanted to recreate those flavors at home. Something about the combination of warm, crispy chicken against cool, crisp vegetables just felt right in my hands.
Last summer, my friend Sarah came over for what was supposed to be a quick dinner catch-up. She ended up staying three hours, picking at the serving bowl and refusing to leave until every last piece of chicken was gone. That is when I knew this recipe was a keeper, not just for the flavors but for the way it brings people to the table.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces creates more surface area for that golden panko coating to cling to
- Panko breadcrumbs: I discovered these Japanese breadcrumbs stay crispier longer than traditional ones, even after tossing with pasta
- Parmesan cheese: The salty, nutty flavor in the coating reinforces the Greek cheese elements without being overwhelming
- Short pasta: The ridges and tubes catch all the dressing bits and tiny vegetable pieces that would otherwise slip away
- Kalamata olives: These dark, briny olives pack such a punch that you only need a handful to transform the whole dish
- Feta cheese: Room temperature feta crumbles beautifully over the warm pasta and creates those creamy pockets everyone fights over
- Red wine vinegar: Just enough acid to cut through the fried chicken without making the whole thing taste sharp
Instructions
- Get your station set up:
- I learned to arrange my flour, egg, and panko bowls left to right, just like a restaurant line, so my hands stay relatively clean throughout the process.
- Coat the chicken pieces:
- Press each piece firmly into the panko mixture until you hear that satisfying crunch sound, which means the coating will actually stay put during frying.
- Fry until golden perfection:
- Do not overcrowd the pan or the temperature drops too much and you end up with soggy, oily chicken instead of the crispy bites you deserve.
- Cook the pasta just right:
- I always taste a piece two minutes before the package says to, because there is nothing worse than mushy pasta in a salad like this.
- Whisk the dressing until thickened:
- The oil and vinegar should look almost creamy before you pour it over the vegetables, which means it will coat everything evenly.
- Toss it all together:
- Add the warm chicken last so it stays crispy, and serve immediately while the contrast between hot and cold is at its most dramatic.
Pin it My mother-in-law, who usually picks at everything I make with polite skepticism, went back for thirds of this pasta. Watching someone transform from doubtful to delighted over a single bowl of food reminded me why I bother experimenting in the kitchen at all.
Making Ahead Without Ruining It
I have learned to prep everything in stages—coat and fry the chicken in the morning, chop the vegetables in the afternoon, then cook the pasta and toss it all together just before serving. The chicken reheats beautifully in a hot oven for 5 minutes, which restores that crucial crunch.
Vegetable Swaps That Work
Bell peppers add such gorgeous color and sweetness that I often add them when I am serving this for a dinner party. Artichoke hearts work beautifully too, especially if you can find the marinated ones in oil, which add another layer of flavor.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I also love serving this with a simple green salad dressed with nothing but lemon and olive oil, which keeps the meal from feeling too heavy.
- Warm pita bread on the side for soaking up any extra dressing
- Extra feta on the table because someone always wants more
- Lemon wedges for those who like everything brighter
Pin it This recipe has become my go-to for feeding a crowd because it looks impressive but comes together faster than almost anything else I make. Hope it finds a regular spot in your dinner rotation too.
Recipe FAQs
- → Can I bake the chicken instead of frying?
Yes, absolutely. Place the breaded chicken on a baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through. This gives you a lighter option while maintaining the crispy coating.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, or rigatoni work wonderfully as they catch and hold the dressing well. Choose whichever you prefer or have on hand.
- → How can I make this gluten-free?
Use gluten-free flour for dredging and gluten-free pasta for the base. Check your panko breadcrumbs or use crushed gluten-free bread. Always verify that all seasonings and ingredients are certified gluten-free.
- → Can I prepare components ahead of time?
Yes. The dressing can be made up to 2 days ahead, the Greek salad vegetables can be prepped and stored separately for up to 24 hours, and the chicken can be breaded but not cooked a few hours in advance.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or a light rosé complement the fresh Mediterranean flavors beautifully. Their acidity balances the richness of the fried chicken and feta cheese.
- → How do I keep the chicken crispy when combining with warm pasta?
Add the crispy chicken on top just before serving rather than mixing it in with warm pasta. This preserves its crunch. You can also serve it on the side so diners can enjoy it while it's still warm and crunchy.