This easy Jamie Oliver Greek Chicken Pasta is a warm, hearty dish perfect for any night of the week. Packed with tender chicken, a rich tomato sauce, and melted halloumi, it’s simple to make and full of flavor. Feel free to swap in whatever veggies you have on hand for extra flexibility!
Ingredients Needed
- 1kg (2.2 lbs) free-range chicken thighs, skin-on, bone-in
- 500g (1.1 lbs) frozen chopped mixed onion, carrot, and celery
- 2 x 400g (14 oz) tins of plum tomatoes
- 600g (21 oz) dried macaroni
- 100g (3.5 oz) halloumi cheese
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
How To Make Greek Chicken Pasta
- Brown the chicken: Heat 2 tablespoons of olive oil in a large non-stick casserole pan over high heat. Brown the chicken thighs all over, then remove them to a plate.
- Soften the vegetables: Add the frozen mixed vegetables (onion, carrot, and celery) to the pan. Cook for 5 minutes to soften.
- Add chicken and vinegar: Return the chicken to the pan. Pour in 2 tablespoons of red wine vinegar and cook for 1–2 minutes, allowing the vinegar to reduce slightly.
- Add tomatoes and water: Scrunch in the plum tomatoes through your hands, then pour in 1 tin’s worth of water. Bring to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally, until the chicken is falling off the bone.
- Cook the pasta: While the sauce is simmering, cook the macaroni in a pot of boiling salted water according to package instructions. Drain and set aside.
- Shred the chicken: Once the chicken is cooked, remove it from the sauce. Strip the meat from the bones, discard the skin and bones, and shred the chicken. Return the shredded meat to the sauce.
- Season and mix: Taste the sauce and season with salt and freshly ground black pepper to perfection. Stir the cooked pasta into the sauce.
- Serve: Grate most of the halloumi into the sauce and stir through. Drizzle the dish with 1 tablespoon of extra virgin olive oil and grate the remaining halloumi over the top.
Recipe Tips
- Brown the chicken well: Make sure to brown the chicken on all sides to lock in flavor and give the dish a rich taste.
- Use fresh halloumi: For the best texture and taste, use fresh halloumi cheese and grate it just before serving to get a creamy melt.
- Shred the chicken finely: Shred the chicken into small pieces so it mixes easily with the sauce and pasta, creating a more flavorful dish.
- Don’t overcook the pasta: Cook the pasta until it’s just al dente so it holds up well when mixed into the sauce without getting mushy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Greek Chicken Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, transfer the pasta into an airtight container or freezer bag. You can freeze it for up to 1 month. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Heat the pasta in a large pan over medium heat. Stir occasionally, adding a splash of water or broth to loosen the sauce, and cook for 5–7 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings)
- Calories: 494
- Total Fat: 19g
- Saturated Fat: 4g
- Cholesterol: 82mg
- Sodium: 611mg
- Potassium: 681mg
- Total Carbohydrate: 48g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 34g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Nuggets
- Jamie Oliver Chicken Piri Piri
- Jamie Oliver Chicken Pesto Pasta
- Jamie Oliver Chicken Mince Burgers
Jamie Oliver Greek Chicken PastaSto
Description
This easy Jamie Oliver Greek Chicken Pasta is a warm, hearty dish perfect for any night of the week. Packed with tender chicken, a rich tomato sauce, and melted halloumi, it’s simple to make and full of flavor. Feel free to swap in whatever veggies you have on hand for extra flexibility!
Ingredients
Instructions
- Brown the chicken: Heat 2 tablespoons of olive oil in a large non-stick casserole pan over high heat. Brown the chicken thighs all over, then remove them to a plate.
- Soften the vegetables: Add the frozen mixed vegetables (onion, carrot, and celery) to the pan. Cook for 5 minutes to soften.
- Add chicken and vinegar: Return the chicken to the pan. Pour in 2 tablespoons of red wine vinegar and cook for 1–2 minutes, allowing the vinegar to reduce slightly.
- Add tomatoes and water: Scrunch in the plum tomatoes through your hands, then pour in 1 tin’s worth of water. Bring to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally, until the chicken is falling off the bone.
- Cook the pasta: While the sauce is simmering, cook the macaroni in a pot of boiling salted water according to package instructions. Drain and set aside.
- Shred the chicken: Once the chicken is cooked, remove it from the sauce. Strip the meat from the bones, discard the skin and bones, and shred the chicken. Return the shredded meat to the sauce.
- Season and mix: Taste the sauce and season with salt and freshly ground black pepper to perfection. Stir the cooked pasta into the sauce.
- Serve: Grate most of the halloumi into the sauce and stir through. Drizzle the dish with 1 tablespoon of extra virgin olive oil and grate the remaining halloumi over the top.
Notes
- Brown the chicken well: Make sure to brown the chicken on all sides to lock in flavor and give the dish a rich taste.
- Use fresh halloumi: For the best texture and taste, use fresh halloumi cheese and grate it just before serving to get a creamy melt.
- Shred the chicken finely: Shred the chicken into small pieces so it mixes easily with the sauce and pasta, creating a more flavorful dish.
- Don’t overcook the pasta: Cook the pasta until it’s just al dente so it holds up well when mixed into the sauce without getting mushy.
Jamie Oliver Greek Chicken Pasta