Greek Chicken Pasta Bowl

Last summer my neighbor returned from Santorini raving about these impossible fresh pasta bowls she ate at a tiny taverna. I mocked up my own version the next day, and honestly, it might be better than the original she keeps describing.

I made this for a potluck last month and three people texted me the recipe the next day before I could even send it myself. The combination of hot chicken and cold pasta creates this incredible temperature contrast that nobody expects.

Ingredients

• Chicken breasts: Pound them slightly so they cook evenly and stay juicy throughout
• Lemon: Use both zest and juice for that bright Greek flavor that cuts through the rich elements
• Short pasta: Penne or fusilli catch the dressing and small bits of flavor in every bite
• Cherry tomatoes: They burst when you bite into the pasta adding bursts of sweetness
• Feta cheese: Room temperature feta crumbles better and distributes more evenly
• Red wine vinegar: Adds the perfect acidic note to balance the creamy cheese and olives

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon zest and juice, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken and turn to coat, then let it sit while you prep everything else.

Cook the pasta:

Boil the pasta according to package directions, then drain and rinse under cold water to stop the cooking and cool it down completely.

Grill the chicken:

Heat a grill pan or skillet over medium heat and cook the chicken for 6 to 7 minutes per side until it is cooked through. Let it rest for a few minutes before slicing thinly.

Assemble the base:

In a large bowl, combine the cooled pasta with the cherry tomatoes, cucumber, olives, and red onion.

Make the dressing:

Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until emulsified.

Bring it all together:

Pour the dressing over the pasta mixture and toss well. Top with the sliced chicken and crumbled feta, then sprinkle with fresh parsley.

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My friend Sarah swears this tastes better the second day after the flavors have had time to mingle in the refrigerator, but I honestly cannot stop eating it long enough to find out.

Making It Your Own

Swap grilled shrimp or even chickpeas for the chicken if you want to go vegetarian. Sometimes I add baby spinach or arugula for extra greens and color.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love serving this with warm pita bread on the side to soak up any extra dressing at the bottom of the bowl.

Make Ahead Magic

You can marinate the chicken up to 2 hours ahead and cook the pasta in the morning. Keep everything separate in the refrigerator and toss together just before serving for the freshest result.

• Do not add the feta until serving or it will become mushy
• Reserve a handful of fresh parsley to garnish right before serving
• Bring the chicken to room temperature before grilling for even cooking

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This is the kind of meal that makes you feel like you are dining on a Greek island even when you are just eating standing up at your kitchen counter on a Tuesday night.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare components in advance. Cook and chill the pasta, slice the vegetables, and store the dressing separately. Assemble just before serving to maintain freshness and texture.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or rotini are ideal as they hold the dressing well and mix easily with the chicken and vegetables. The nooks and crannies capture the vinaigrette flavors perfectly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more dressing over time, so you may want to add a splash of vinegar and oil before serving leftovers.

→ Can I grill the chicken outdoors?

Absolutely. Outdoor grilling adds wonderful smoky flavor. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest before slicing.

→ What can I substitute for feta cheese?

Try cubed halloumi for a similar salty profile, or use goat cheese for a creamier texture. For dairy-free options, consider diced avocado or nutritional yeast for savory depth.

→ Is this suitable for meal prep?

This bowls perfectly for meal prep. Portion into individual containers, keeping the feta and parsley separate until ready to eat. The flavors actually improve after marinating together overnight.