Greek Chicken Pasta Bowl

The first time I made this pasta bowl, I was trying to recreate a dish I'd had at a tiny Greek restaurant in Chicago. The sun was streaming through my kitchen window, and something about tossing all these fresh vegetables together just felt like summer on a plate. I've since learned that the secret isn't in any single ingredient but in how everything comes together at the end.

Last summer, my neighbor asked what smelled so incredible coming from my open kitchen window. I ended up bringing over a bowl, and we sat on her porch eating this while her kids ran through the sprinkler. Now every time she smells garlic and lemon together, she asks if I'm making it again.

Ingredients

• Chicken breasts: Marinating them in lemon and garlic makes all the difference, and I've found that pounding them to even thickness helps them cook more evenly
• Short pasta: The shape really matters here because ridges and curves catch all those little vegetable pieces and dressing pockets
• Cherry tomatoes: When they're in season, nothing beats their sweetness, but even winter ones work beautifully in this dish
• Cucumber: English cucumbers are my go to since they have thinner skin and fewer seeds
• Kalamata olives: Their briny punch balances the bright lemon and creamy feta perfectly
• Red onion: Slicing it paper thin mellows the bite while still giving you that sharp contrast
• Feta cheese: Don't skip the crumbles at the end, that creamy salty element ties everything together
• Lemon: Using both zest and juice gives you that authentic Greek brightness
• Dried oregano: Greek oregano has a more intense flavor, and rubbing it between your fingers before adding wakes it up
• Red wine vinegar: Just a tablespoon adds the perfect acid without overpowering anything else
• Dijon mustard: This tiny amount emulsifies the dressing so it clings to every bite of pasta

Instructions

Marinate the chicken:

Whisk together olive oil, lemon zest and juice, garlic, oregano, salt, and pepper in a shallow dish. Add chicken and turn to coat, letting it sit for at least 15 minutes while you prep everything else.

Get the pasta going:

Cook pasta in salted water until just al dente, then drain and rinse with cold water. This stops the cooking and keeps each piece separate for tossing later.

Cook the chicken to golden perfection:

Heat a grill pan or skillet over medium heat and cook chicken for 6 to 7 minutes per side until it develops beautiful golden marks and reaches 165°F. Let it rest on a cutting board for 5 minutes before slicing.

Build your pasta base:

In a large serving bowl, combine cooled pasta with halved tomatoes, diced cucumber, olives, and sliced red onion. Toss everything together gently.

Whisk together the dressing:

In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper, whisking until emulsified and slightly thickened.

Bring it all together:

Pour dressing over pasta and vegetables, toss to coat everything evenly, then top with sliced chicken and crumbled feta. Finish with fresh parsley and serve immediately while the chicken is still warm.

Save

This has become my go to for summer potlucks because it travels beautifully and actually tastes better after the flavors have had time to mingle. Something about the combination of warm chicken against cool pasta just works.

Make It Your Own

Grilled shrimp works beautifully here, and sometimes I swap in halloumi for a vegetarian version that still feels substantial. The beauty is in the fresh vegetables and bright dressing.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the rich feta, and a simple green salad with lemon vinaigrette on the side makes it a complete meal.

Storage And Meal Prep

The pasta and vegetables hold up well for 2 to 3 days, but I always store the feta separately and add it fresh. The chicken is best reheated gently, though honestly it's delicious cold too.

• Keep components separate in the refrigerator for the best texture
• Add fresh herbs right before serving to maintain their bright color
• The dressing can be made up to 3 days ahead and stored in a jar

Save

There's something deeply satisfying about a meal that feels indulgent but leaves you feeling light and energized. This pasta bowl manages to be both.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare components up to a day in advance. Store the cooked chicken, pasta, and vegetables separately in the refrigerator. Toss everything with the dressing just before serving to maintain texture.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or rotini catch the dressing and small ingredients well. Their nooks and crannies help distribute flavors throughout every bite.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more dressing as it sits, so you may want to add a splash of vinegar or olive oil when serving.

→ Can I use chicken thighs instead?

Absolutely. Boneless skinless chicken thighs work beautifully and stay juicy during cooking. Adjust cooking time slightly to ensure they reach 165°F internally.

→ What can I substitute for feta cheese?

Try goat cheese for a similar tangy creaminess, or diced halloumi for a firmer texture. For dairy-free options, consider adding avocado for richness or extra olives for savory depth.

→ Is this dish served warm or cold?

It works beautifully either way. Serve immediately while the chicken is warm for a cozy meal, or chill everything for a refreshing cold pasta salad perfect for picnics and lunches.