Greek Chicken Pasta Bowl

The first time I made this Greek chicken pasta, I was attempting to recreate a vacation dinner from a tiny taverna in Santorini where the owner kept bringing out more dishes than we could possibly eat. The combination of bright lemon, salty feta, and fresh vegetables captured everything I loved about Mediterranean cooking without requiring hours at the stove.

Last summer, my sister was recovering from surgery and I brought this over for dinner. Her kids, who normally suspiciously pick out anything green or vegetable-like, somehow ended up fighting over the last bowl. Now she requests it monthly, and I have started doubling the recipe just to ensure there is enough for seconds.

Ingredients

• Chicken breasts: Boneless and skinless cook faster and absorb the lemon marinade beautifully
• Short pasta: Penne, fusilli, or rotini catch all the little bits of feta and vegetables
• Cherry tomatoes: They add sweetness and hold their shape better than larger tomatoes when tossed
• Kalamata olives: These bring that essential briny punch that makes the dish feel authentically Greek
• Feta cheese: Creamy and salty, it ties all the Mediterranean flavors together
• Red wine vinegar: Just enough acid to brighten the entire bowl without overpowering

Instructions

Marinate the chicken:

Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Coat the chicken breasts and let them sit for at least 15 minutes while you prep everything else.

Cook the pasta:

Boil the pasta according to package directions, then drain and rinse with cold water. This stops the cooking and keeps the pasta perfectly al dente.

Grill the chicken:

Heat a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes per side until cooked through, then let it rest for a few minutes before slicing.

Make the dressing:

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

Assemble the bowl:

Combine the cooled pasta with cherry tomatoes, cucumber, olives, and red onion. Pour over the dressing and toss everything together.

Add the finishing touches:

Top with sliced chicken, crumbled feta, and fresh parsley. Serve immediately or let it chill for 20 minutes for even more flavor.

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My neighbor smelled the lemons and oregano through our open kitchen window and came over to investigate what I was making. We ended up eating on the patio with wine, watching the sunset, and she now texts me every time she sees cherry tomatoes on sale at the market.

Making It Your Own

I have experimented with grilled shrimp instead of chicken, and it works beautifully with the same lemon marinade. During winter, I add baby spinach or arugula to get more greens in, and nobody complains about the extra nutrients hiding in their pasta bowl.

Pasta Perfect

The shape matters here, short pasta with nooks and crannies catches all the dressing and tiny bits of feta. I have used whole grain pasta successfully, though it does absorb more of the dressing so you might want to make a little extra.

Wine & Serving

A crisp Sauvignon Blanc or dry Greek white wine cuts through the richness of the feta and complements the lemon chicken perfectly. I serve it with warm bread to soak up any dressing left at the bottom of the bowl.

• Make the dressing a few hours ahead so the flavors meld
• Keep some extra feta on hand because it disappears first
• Room temperature pasta tastes better than cold from the fridge

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This recipe has become my go-to for potlucks and casual dinners because it feeds a crowd and looks gorgeous in a large serving bowl. Something about the bright colors against white plates makes people smile before they even take a bite.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, absolutely. You can cook the pasta and chicken in advance and store them separately in the refrigerator for up to 3 days. Keep the dressing in a separate container and toss everything together just before serving to maintain freshness and prevent the pasta from becoming soggy.

→ What protein alternatives work well in this dish?

Grilled shrimp is an excellent substitute that cooks quickly and pairs beautifully with Mediterranean flavors. You can also use grilled salmon, white fish, or chickpeas for a vegetarian option. Turkey or lamb would provide heartier alternatives while maintaining the Mediterranean profile.

→ How do I prevent the pasta from sticking together?

After draining the cooked pasta, rinse it with cold water and toss it lightly with a small amount of olive oil. This prevents clumping and helps the pasta absorb the dressing evenly. For best results, use the pasta immediately or store it separately from other ingredients until serving.

→ Can I make this vegetarian or vegan?

Definitely. Substitute the chicken with grilled tofu, chickpeas, or white beans for protein. For a vegan version, replace the feta cheese with dairy-free feta or use nutritional yeast and cashew cream as alternatives. All other ingredients naturally fit within these dietary preferences.

→ What's the best way to marinate the chicken?

Combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a bowl or zip-lock bag. Add chicken breasts and refrigerate for at least 15 minutes. For deeper flavor, marinate up to 2 hours. This timeframe is flexible based on your schedule without compromising the final result.

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rotini work perfectly as they hold the dressing and vegetables well. You can also use bow tie pasta or shells. Whole grain pasta adds extra nutrition, while gluten-free varieties are readily available and work just as well without altering the dish's character.