This dish is the sort of thing you throw together when you need big, warm flavour and you’ve got a bit of time but not a lot of mental energy. I made it one blustery Sunday when all I had in the fridge was half a block of halloumi, a pack of chicken thighs I forgot to freeze, and some macaroni someone left behind (no idea who). I wasn’t expecting magic, but somehow—between the wine vinegar, slow-simmered chicken, and squeaky cheese—it happened.
Greek-style chicken pasta is kind of like a hug in a bowl, just with a lot more garlic and fewer awkward feelings. It’s hearty but bright, savoury but tangy, and you get all those soft little pasta nooks soaking up the tomatoey sauce. Honestly? You’ll want seconds before you’ve finished your first.
Why You’ll Love It
- That slow-cooked chicken melts apart—zero effort, loads of flavour.
- Halloumi. Enough said.
- It’s a proper one-pot vibe (plus pasta), so minimal dishes.
- The sauce is rich but still fresh, thanks to the vinegar and tomatoes.
- It feeds a crowd, but also reheats like a dream.
- No fancy ingredients—just smart ones.
Ingredients
- 1kg free-range chicken thighs, skin on, bone in
- 500g frozen chopped mixed onion, carrot, and celery
- 2 x 400g tins plum tomatoes
- 600g dried macaroni
- 100g halloumi cheese
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tin’s worth of water
- 1 tbsp extra virgin olive oil (to finish)
How to Make It
Brown the chicken good and proper:
Heat up your biggest non-stick casserole dish with a splash of olive oil. Add the chicken thighs and sear them till golden all over—don’t rush this bit. Once they’re nicely browned, take them out and pop them on a plate for now.
Veg time:
Into the same pan (no need to clean it), chuck in the frozen mixed veg. Let them soften for about 5 minutes—just until they lose that freezer look.
Build your sauce:
Add the chicken back in, along with 2 tablespoons of red wine vinegar. Let it sizzle a bit, then scrunch in the tinned tomatoes with your hands (yes, your hands—it’s satisfying). Use one empty tomato tin to add a tinful of water.
Low and slow is the way:
Bring everything to a boil, then turn it down to a lazy simmer. Let it cook uncovered for about an hour, stirring now and then. The chicken should start falling off the bone, which is your sign it’s nearly there.
Pasta in a separate pot:
Cook your macaroni in a big pan of salty water according to the packet instructions. Drain and set aside—but maybe save a mug of the pasta water just in case your sauce wants loosening later.
Shred and stir:
Fish out the chicken, strip the meat from the bones, and shred it with a couple of forks. Bin the skin and bones. Stir the meat back into the sauce and season to taste.
Bring it all together:
Tip the cooked pasta into the chickeny tomato sauce. Grate in most of the halloumi and stir it through. Finish with a drizzle of good extra virgin olive oil and the rest of the halloumi grated over the top.
Common Mistakes and How to Dodge Them
Why’s my chicken dry?
You probably didn’t simmer low enough—or took it out too early. Let it really fall off the bone.
Too watery?
Keep simmering with the lid off to let it reduce. Or add a spoonful of pasta water to bring it back to life at the end.
Pasta too soft?
Don’t overcook it. You want it just under al dente so it doesn’t go mushy once it hits the hot sauce.
Halloumi too chewy?
Grate it fine and don’t add it too early. It should melt slightly into the sauce, not turn into rubber bands.
Storage and Reheating
- Fridge: Keeps well for 3 days, easy.
- Freezer: Yup, just freeze it flat in bags or containers (without the halloumi on top).
- Reheat: On the hob with a splash of water, or microwave in bursts with a lid. Halloumi won’t be as magical but still tasty.
Frequently Asked Questions
Can I use chicken breast instead?
You can, but honestly—it won’t be as juicy. Thighs are just better here. Go with boneless if you’re in a rush.
Do I have to use halloumi?
Not strictly. Feta’s a good swap (crumble it on top after cooking), or even parmesan in a pinch.
Can I add more veg?
Go wild. Peppers, spinach, courgettes—anything goes once the base is solid.
Nutrition Facts (Per Serving):
- Calories: ~620
- Fat: 22g
- Carbs: 65g
- Protein: 45g
- Sodium: ~500mg
- Sugar: 8g
Try More Jamie Oliver Recipes:
Jamie Oliver Greek Chicken Pasta
Description
A one-pot wonder with tender slow-cooked chicken, rich tomato sauce, chewy pasta, and golden halloumi—you’ll go back for thirds.
Ingredients
Instructions
- Brown chicken in olive oil, then remove.
- Sauté frozen veg, return chicken, add vinegar.
- Add tomatoes and 1 tin of water, simmer 1 hour.
- Cook pasta separately, drain.
- Shred chicken into sauce, discard bones/skin.
- Stir in pasta, grate in most of the halloumi.
- Finish with olive oil and more grated cheese.
Notes
- Save pasta water in case you need to loosen the sauce
- Don’t skip the vinegar—it makes the flavours sing.
- Let the sauce reduce uncovered for max flavour.
- Grating the halloumi helps it melt just enough into the sauce.