Greek Chicken Pasta Bowl

Last summer my sister came back from a month in Greece and wouldn't stop talking about this lemony chicken pasta she'd eaten at a tiny taverna in Santorini. We spent the next weekend in my tiny apartment kitchen trying to recreate it from memory, drinking cheap white wine and laughing at our disastrous first attempt where we used way too much garlic. The third time we finally nailed the balance of bright lemon, salty feta, and those briny Kalamata olives that make everything taste better.

I made this for my book club last month and three people immediately asked for the recipe. There's something about the Mediterranean flavors that feels fancy enough for company but casual enough for a Tuesday night. One friend admitted she usually hates pasta salad but went back for seconds.

Ingredients

• 2 boneless skinless chicken breasts: The lemon marinade keeps these incredibly tender so don't skip the marinating time
• 2 tbsp olive oil: Use this for the chicken marinade to help the lemon and garlic penetrate the meat
• 1 lemon: You'll need both zest and juice for that authentic Greek brightness
• 2 garlic cloves: Minced finely so it distributes evenly through the marinade
• 1 tsp dried oregano: The dried version actually works better here than fresh for marinades
• 1/2 tsp salt: This is just for the chicken seasoning
• 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference
• 300 g short pasta: Penne fusilli or rotini catch the dressing and little bits of feta beautifully
• 1 cup cherry tomatoes: Halved so they release some juices into the pasta
• 1 cup cucumber: Dice into small cubes for refreshing crunch throughout
• 1/2 cup Kalamata olives: Pitted and sliced because these provide essential salty depth
• 1/2 small red onion: Thinly sliced so the raw onion flavor isn't overwhelming
• 100 g feta cheese: Crumbled right before serving so it stays creamy
• 2 tbsp fresh parsley: Chopped for color and a fresh herbal finish
• 2 tbsp extra virgin olive oil: Use your best oil here since it's the base of the dressing
• 1 tbsp red wine vinegar: Adds just the right amount of acidity to balance the rich elements
• 1 tsp Dijon mustard: This emulsifies the dressing so it coats every bite
• 1/2 tsp dried oregano: More oregano in the dressing ties everything together
• Salt and pepper: Taste and adjust since the feta and olives are already salty

Instructions

Marinate the chicken:

Whisk together olive oil lemon zest lemon juice garlic oregano salt and pepper in a shallow dish. Add the chicken breasts and turn to coat thoroughly then let sit for at least 15 minutes or up to 2 hours if you have time.

Cook the pasta:

Boil salted water and cook pasta according to package directions until al dente. 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. Remove chicken from the marinade letting excess drip off and cook for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes before slicing into thin strips.

Combine the pasta and vegetables:

In a large bowl toss together the cooled pasta cherry tomatoes cucumber olives and red onion.

Make the dressing:

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

Assemble the bowl:

Pour the dressing over the pasta mixture and toss well to coat everything evenly. Top with sliced chicken crumbled feta and fresh parsley then serve immediately.

Pin It

This recipe has become my go to for summer potlucks because it travels so well and doesn't need to be served hot. Last week I made it for a picnic and my friend said it was the first pasta salad she'd ever loved that wasn't drowning in mayonnaise.

Making It Your Own

After making this probably twenty times I've found that grilling shrimp instead of chicken works beautifully and cooks even faster. Sometimes when cherry tomatoes aren't in season I use roasted red peppers from a jar which adds a lovely sweetness.

What To Serve With It

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. If you want something heartier a simple green salad with an acidic vinaigrette balances out the meal. Warm crusty bread for soaking up any extra dressing never hurts either.

Storage And Meal Prep

This keeps well in the refrigerator for up to three days though the tomatoes will soften as they sit. I actually prefer it on day two when the flavors have really melded together.

• Store the chicken separately if you plan to meal prep for the week
• Add the feta right before serving so it doesn't become rubbery
• If the pasta seems dry after refrigeration splash in a little more olive oil and lemon juice

Pin It

Sometimes the simplest meals are the ones that become part of your regular rotation and this one definitely earns its place in that category.

Your Questions Answered

→ Can I prepare this ahead of time?

Yes, this bowl is excellent for meal prep. Cook and slice the chicken, prepare all vegetables, and store separately in airtight containers for up to 3 days. Combine everything just before serving to keep the pasta from becoming soggy. You can dress the pasta mixture a few hours ahead if preferred.

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

Marinate the chicken for at least 15 minutes—longer marinating (up to 2 hours) enhances the lemony, herbal flavors. Use a grill pan or skillet over medium heat for 6-7 minutes per side. The chicken is done when it reaches 165°F internally. Letting it rest before slicing keeps it tender and juicy.

→ Can I use different pasta shapes?

Absolutely. Short pasta shapes like penne, fusilli, or rotini work best as they catch the dressing well. Whole grain pasta adds extra fiber and nutrition. Gluten-free pasta is also suitable if needed. Cook according to package directions and always rinse with cold water to cool before mixing.

→ What are good substitutions for feta?

If you don't have feta, try crumbled goat cheese for a similar tanginess, ricotta salata for a firmer texture, or Greek yogurt for creaminess. For dairy-free options, use plant-based feta alternatives. Each substitution will slightly alter the flavor profile while maintaining the Mediterranean essence.

→ How do I prevent the pasta from drying out?

Don't skip the dressing—the olive oil and vinegar keep everything moist. If preparing ahead, store the dressed pasta in an airtight container and add a touch more olive oil before serving if needed. The vegetables also release moisture as they sit, naturally keeping the dish fresh and flavorful.

→ What wine pairs well with this meal?

A crisp Sauvignon Blanc complements the lemon and fresh vegetables beautifully. Greek white wines like Assyrtiko or Vermentino also pair wonderfully, honoring the dish's Mediterranean roots. The acidity in these wines cuts through the richness of the feta and olive oil perfectly.