Greek Chicken Pasta Bowl

Last summer, my neighbor Maria brought over a bowl of something she called village pasta after we spent the afternoon swimming in her pool. She laughed about how she threw it together from whatever she had in her garden and fridge. One bite of that bright, herby, lemony chicken and I knew this wasnt just random leftovers. I begged for the recipe right there at her picnic table with my plate still half full.

I made this for my sisters birthday dinner last month, and my brother in law who claims to hate Greek food went back for thirds. Theres something about the briny olives and creamy feta that just makes people relax. Now it is the first thing everyone asks me to bring to potlucks, and honestly, I never mind because it is so effortless to throw together.

Ingredients

• 2 boneless skinless chicken breasts: I pound them slightly to even thickness so they cook faster and more evenly
• 2 tbsp olive oil: Use a good quality one here since it is part of the marinade that flavors the meat
• 1 lemon: Both zest and juice go into the chicken marinade for bright citrus flavor throughout
• 2 garlic cloves: Mince them finely so they distribute evenly in the marinade
• 1 tsp dried oregano: The dried herb holds up better than fresh in the marinade
• 1/2 tsp salt: Adjust slightly if your olives and feta are particularly salty
• 1/4 tsp freshly ground black pepper: Freshly ground makes a real difference here
• 300 g short pasta: Penne, fusilli, or rotini all work because they catch the dressing in their crevices
• 1 cup cherry tomatoes: Halving them releases just enough juice to mingle with the pasta
• 1 cup cucumber: English or Persian cucumbers work best since they have fewer seeds
• 1/2 cup Kalamata olives: Their intense briny flavor is what makes this taste distinctly Greek
• 1/2 small red onion: Thinly sliced, it adds just enough bite without overwhelming
• 100 g feta cheese: Get the block and crumble it yourself rather than buying pre-crumbled
• 2 tbsp fresh parsley: Adds a fresh pop of green and mild herbal flavor
• 2 tbsp extra virgin olive oil: The base of the dressing, so use your best one
• 1 tbsp red wine vinegar: Adds brightness and balances the rich olive oil
• 1 tsp Dijon mustard: The secret ingredient that helps the dressing emulsify and stick to the pasta
• 1/2 tsp dried oregano: Reinforces the oregano in the chicken for a cohesive flavor profile

Instructions

Marinate the chicken:

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

Cook the pasta:

Boil salted water and cook pasta until al dente, then drain and rinse under cold water. This stops the cooking and cools the pasta down so it does not wilt the fresh vegetables.

Grill the chicken:

Heat a grill pan or skillet over medium heat and cook the chicken for about 6 to 7 minutes per side. Let it rest for a few minutes before slicing into thin strips.

Combine the base:

In a large bowl, toss together the cooled pasta, cherry tomatoes, cucumber, olives, and red onion. Make the bowl large enough to easily mix everything without spilling.

Make the dressing:

Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until fully emulsified. Pour over the pasta mixture and toss well to coat everything evenly.

Assemble and serve:

Arrange the sliced chicken on top or toss it through the pasta, then sprinkle with crumbled feta and fresh parsley. Serve immediately while the chicken is still slightly warm.

Save

My daughter who usually picks out anything green now asks for seconds of this pasta. Watching her discover that she actually likes olives and red onions when they are paired with the right flavors has been such a parenting win. Food has this magical way of opening minds and bringing people together around the table.

Making It Your Own

Substitute grilled shrimp or even chickpeas for the chicken if you want to keep it vegetarian. Sometimes I add baby spinach or arugula for extra greens, and whole grain pasta works beautifully if you want more fiber. The recipe is forgiving and welcomes whatever vegetables you have on hand.

Perfect Pairings

A crisp Sauvignon Blanc or a dry Greek white like Assyrtiko cuts through the rich feta and olive oil beautifully. For non wine drinkers, sparkling water with a squeeze of lemon refreshes the palate between bites. Lightly grilled bread rubbed with garlic also makes an excellent side for soaking up any extra dressing.

Meal Prep Magic

This pasta keeps beautifully in the refrigerator for up to three days, making it ideal for make ahead lunches. Store the chicken separately if possible and reheat gently before adding to the cold pasta salad. The flavors actually develop and deepen overnight, so do not hesitate to make it the day before you need it.

• Keep the feta separate until serving to prevent it from becoming too soft
• Add fresh herbs right before serving to maintain their bright green color
• If the pasta seems dry after refrigerating, whisk up a little more dressing to revive it

Save

Hope this Greek chicken pasta bowl finds its way into your regular rotation. There is something deeply satisfying about a dish that feels both special and completely approachable.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this bowl is excellent for meal prep. Store the cooked chicken, pasta, and vegetables separately in airtight containers. Toss with dressing just before serving to maintain the best texture. The flavors actually develop more depth after sitting for a few hours.

→ What pasta shape works best?

Short pasta shapes like penne, fusilli, or rotini are ideal because they catch the dressing and small ingredients well. The curves and ridges help hold onto the flavorful vinaigrette and crumbled feta.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless chicken thighs work wonderfully and add extra richness. Adjust cooking time slightly—thighs typically need 7-8 minutes per side over medium heat. Let them rest before slicing for maximum juiciness.

→ How do I store leftovers?

Keep components in separate containers in the refrigerator for 3-4 days. The pasta may absorb dressing, so add a splash of olive oil and vinegar before serving leftovers. The chicken can be served cold or gently reheated.

→ What can I substitute for feta cheese?

Try crumbled goat cheese for a similar tangy creaminess, or halloumi for a saltier, firmer option. For dairy-free, use diced avocado or nutritional yeast for a savory, cheesy flavor boost.