Greek Chicken Pasta Bowl

Last summer my neighbor returned from a month in Santorini and couldn't stop talking about these impossibly fresh pasta bowls she'd eaten at a tiny taverna overlooking the Aegean. I decided to recreate that magic in my own kitchen, though my view was just a backyard fence and some very interested squirrels watching me chop vegetables through the window.

The first time I made this for friends, I accidentally used twice the lemon zest because I was chatting and not paying attention to my measuring. Turned out to be a happy mistake that made the chicken sing, and now I always add extra. My friend Sarah still asks for 'that bright lemon pasta thing' every time she comes over.

Ingredients

• Boneless chicken breasts: The lean protein base that absorbs all that gorgeous lemon garlic marinade, and slice beautifully after resting
• Extra virgin olive oil: Use the good stuff here because it's the backbone of both the chicken marinade and the final dressing
• Lemon: You'll need both the zest for intense citrus oil and juice for brightness that cuts through the rich feta
• Short pasta: Penne, fusilli, or rotini catch all the little diced vegetables in their curves and hold onto the dressing
• Cherry tomatoes: They burst between your teeth and add sweet juice that complements the salty olives
• Kalamata olives: These briny beauties are what transports you straight to Greece, so don't skip them
• Feta cheese: The creamy tangy crumbles tie everything together, adding richness and salt
• Red wine vinegar: Just enough acid to make the dressing pop without overpowering the fresh ingredients

Instructions

Marinate the chicken:

Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a shallow dish. Add chicken breasts and turn to coat, then let it 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 under cold water until it's completely cool to the touch. This stops the cooking and prevents the pasta from becoming gummy.

Grill the chicken:

Heat a grill pan or skillet over medium heat and cook the chicken for 6 to 7 minutes per side until beautifully marked and cooked through. Let it rest for 5 minutes before slicing into thin strips.

Build the base:

In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thin red onion strips. Toss gently to distribute.

Make the dressing:

Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until emulsified. Pour over the pasta mixture and toss until everything is lightly coated.

Finish and serve:

Arrange sliced chicken over the top and sprinkle generously with crumbled feta and fresh parsley. Serve immediately or let it sit for 20 minutes—the flavors only get better.

Save

My sister hosted a last minute dinner party last month and panicked when she realized she'd forgotten to plan a main dish. I talked her through this recipe over the phone while she raided her refrigerator, and she texted me at midnight that her guests were still talking about it.

Make It Your Own

I've started adding baby arugula to the bowl sometimes because the slight peppery bite plays so nicely against the sweet tomatoes and salty feta. You could also throw in some roasted red peppers from a jar if you want even more Mediterranean flavor.

Perfecting the Balance

The trick to this recipe is tasting and adjusting before you serve. Some feta is saltier than others, and some lemons are more acidic. Start with the dressing as written, then add more vinegar or a pinch of sugar if it needs more brightness.

Meal Prep Magic

This pasta bowl keeps beautifully for three to four days in the refrigerator, making it ideal for Sunday meal prep. I actually think the flavors improve overnight as the dressing soaks into the pasta.

• Store the sliced chicken separately and reheat gently before serving
• Add the feta and fresh parsley right before eating so they stay vibrant
• If the pasta seems dry after refrigeration, splash in a little more olive oil and toss

Save

Serve this with a chilled glass of Sauvignon Blanc and suddenly your weeknight dinner feels like a Greek holiday. The way the sunlight catches the cherry tomatoes and feta makes even a Tuesday feel special.

Recipe FAQ

→ Can I make this ahead of time?

Absolutely. This bowl stores beautifully for 3-4 days. Keep the dressing separate until serving to maintain the vegetables' crisp texture.

→ What pasta works best?

Short shapes like penne, fusilli, or rotini capture the dressing and small ingredients perfectly. Choose whole wheat for extra fiber or gluten-free if needed.

→ Can I grill the chicken outdoors?

Yes, outdoor grilling adds wonderful smoky flavor. Grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

→ What other proteins can I use?

Grilled shrimp, roasted chickpeas, or pan-seared halloumi work beautifully. Each option keeps the Mediterranean spirit intact while offering variety.

→ How do I prevent the pasta from sticking?

Rinse cooked pasta with cold water to stop cooking and remove excess starch. Toss with a small amount of olive oil before combining with vegetables.

→ Can I add more vegetables?

Certainly. Bell peppers, baby spinach, artichoke hearts, or roasted eggplant make excellent additions while maintaining the Greek profile.