Jamie Oliver Greek Chicken Pasta

It’s called Jamie Oliver Greek Chicken Pasta, but honestly, it tastes like something your Greek grandmother might’ve made on a Sunday—if she’d had a thing for macaroni and happened to adore halloumi. The sauce is thick, velvety, with little bits of soft carrot and onion that cling to the pasta like they’re in love. And the chicken? Falls apart if you look at it the wrong way. I wasn’t even trying to make comfort food, but—there it was. (inspired by Jamie Oliver)

Ingredients Needed

For the main event:

• 2.2 lbs chicken thighs (skin on, bone in—the way it should be)
• About 500g of frozen chopped onions, carrots, and celery (yes, frozen. That’s the point.)
• 2 cans of plum tomatoes (14 oz each)
• 600g dried macaroni (the chunky kind works best)
• A block of halloumi, roughly 100g

To make it taste like something:

• 3 tablespoons extra virgin olive oil
• A generous 2 tablespoons red wine vinegar
• Salt. Pepper. Enough of both.

How To Make Jamie Oliver Greek Chicken Pasta

1. First thing—heat up a big pan. Not the cute one. The big one. Get that olive oil nice and hot, and drop in the chicken thighs. Let them get golden and messy. No poking. No flipping. Leave them alone until they’re properly browned, then yank them out.
2. Now, toss in the frozen veg. You’ll hear the sizzle—that’s good. Stir them around for five-ish minutes until they go soft and smell kinda sweet. That’s your base.
3. Slide the chicken back in. Pour in the vinegar. There’s this sudden hit in the air when the vinegar hits the heat—makes your eyes twitch a little. Let it disappear.
4. The tomatoes come next. Use your hands. Smash them. No blender, no knife. Get messy. Pour in one can’s worth of water too. Salt. Pepper. Be bold. Bring it to a boil, then let it simmer away for an hour. The chicken’s going to soften. You’ll know.
5. Around the 45-minute mark, start boiling the macaroni. Salt the water like the sea. Cook it just shy of done—it’ll finish in the sauce anyway.
6. When the chicken’s fall-apart tender, take it out. It’s messy now. Strip the meat off the bones. Chuck the skin unless you’re feeling wild. Shred it up with forks. Or fingers. No judgment.
7. Dump the chicken back in. Stir. Taste. Maybe more salt? Probably.
8. Now, in goes the pasta. Stir like you mean it. Grate most of the halloumi into the pan. It won’t melt like mozzarella—it kind of just softens and gets toasty.
9. Finish with a hit of olive oil and the rest of the grated cheese. Serve. Right away. It waits for no one.

Why I Love This Recipe

I made this when I was tired. Tired in that bone-deep, nothing-sounds-good kind of way. But the smell? It got me. And by the time I was shredding chicken with greasy fingers, I was all in. We ate it straight from the pot that night. There were no leftovers.

Recipe Tips

• Chicken thighs with skin and bone. Always. Flavor’s in the fat and bone.
• Don’t skip the browning. It’s where the soul of the dish lives.
• Taste as you go. Sauce too flat,Hit it with vinegar. Too sharp? Let it simmer more.
• Halloumi: Grate it. Stir some in, save some for the top.
• Pasta: Undercook it. Always. The sauce does the rest.

How To Store This Jamie Oliver Greek Chicken Pasta

• Room Temp: Two hours max. After that, you’re gambling.
• Fridge: Stuff it into a container. Eat within 3 days. It won’t last that long.
• Freezer: Yes. It freezes well. Up to 3 months. Defrost it slowly—in the fridge, overnight.

Reheating:

• Oven: Covered in foil, 350°F, about 20-25 minutes.
• Microwave: Damp paper towel on top. Stir halfway.
• Stove: Medium heat. Add a splash of water or broth so it doesn’t dry out.

Let’s Answer a Few Questions! (FAQs)

Can I use chicken breasts?
Sure. But they’re drier. You’ll miss that juicy fall-apart moment.

Fresh veg instead of frozen?
Absolutely. Chop them up. Sauté until soft. Frozen just saves time.

No halloumi—what then?
Feta. Mozzarella. Even cheddar in a pinch. It won’t be the same, but it’ll still hit.

Want it spicy?
Red pepper flakes. Or a chopped chili. Add it early so the heat spreads.

Nutrition Facts (per serving)

• Calories: 229
• Carbs: 36g
• Protein: 12g
• Fat: 4.5g
• Sugar: 3g
• Fibre: 2g
• Sodium: 420mg

Try More Recipes:

• Jamie Oliver Macaroni Cheese Cauliflower
• Jamie Oliver Lamb Rogan Josh
• Jamie Oliver Chicken Pesto Pasta