Pastitsada - Greek Chicken With Pasta

If you’ve ever visited the Greek island of Corfu, you’ve probably come across one of its most beloved local dishes: pastitsada. This slow-cooked meat stew is traditionally served with long pasta or Greek hilopites and is most commonly made with beef or chicken, although rooster is considered the traditional choice.

In this recipe, I’m showing you how to make pastitsada using chicken pieces and bucatini, the long pasta with a hollow center that’s also commonly used in Greek pastitsio.

If you’re looking for more traditional Greek pasta recipes, be sure to check out my my Greek giouvetsi or manestra, a comforting Greek orzo pasta dish cooked in a rich tomato sauce.

Spetseriko

What makes pastitsada different to any other meat stews with pasta is the combination of warm, earthy spices that make the tomato sauce full of flavor and rich. This blend of spices is called spetseriko and typical contains a combination of cinnamon, nutmeg, cloves, paprika, allspice and black pepper.

The name comes from the Venetian words speci (spices) and spetsieris (the pharmacist’s assistant, who traditionally ground herbs and spices). Since many of these fragrant spices were once valued for their medicinal properties, the signature spice blend was historically prepared and sold in local pharmacies across Corfu.

The spetseriko spice blend is added along with the chopped onion, garlic, and tomato paste, then briefly toasted to release its rich aromas before the remaining ingredients are added.

Why you should try my recipe

• A quick and easy meal dish that doesn’t require any cooking skills.
• Ready in just 30 minutes.
• Great for midweek meals and busy days.
• Comfort dish that the whole family will enjoy.
• Full of protein, fiber and nutrients.

Ingredients & How-to

To make this Greek pastitsada dish, we are going to need chicken, buccatini pasta, onion, garlic, olive oil, tomatoes, spices, red wine, salt and bay leaves.

• Pasta: I’m using buccatini pasta but you could use any type of long pasta you like and have at home, like pappardelle or fettuccine.
• Chicken: You could use any chicken pieces you like. I’m using chicken thighs and drumsticks.
• Tomatoes: I like to use passata or crushed tomatoes for the sauce and some tomato paste for a stronger tomato flavor and color.
• Spices: Pastitsada is made with a mix of earthy, mild spices that add a great flavor to the tomato sauce. I’m using a mix of cinnamon, nutmeg, cloves, allspice, black pepper, sweet & hot paprika.

For full quantities check the recipe down below. So let’s get started!

01. To start, I sear the chicken pieces until they develop a nice golden-brown color. I place them skin-side down first, then turn them over and cook for a few minutes on the other side as well. Once browned, I remove the chicken from the pan and set it aside.

02. Then, I add the chopped onion and garlic to sauté for 3-4 minutes until soft and all the sweetness of the onion is out.

03. I then add the tomato paste and spices to the pan. Cooking them together for a couple of minutes helps bring out their rich flavors, creating a sauce that’s deep, aromatic, and full of flavor.

04. I add the chicken back to the pan and pour the red wine. I let it cook for a minute to allow the alcohol to evaporate.

05. Next, I add the passata (or crushed tomatoes) along with a cup of water. I season with salt and add the bay leaves to the pan.

06. Then I lower the heat, cover the pan with a lid and let the chicken simmer for about 40–45 minutes, until it’s fully cooked and tender. Be sure to check it after about 30 minutes and add a little more water if needed.

07. Traditionally, pastitsada is made with buccatini pasta which is similar to pastitsio pasta but a bit thinner, or using hilopites (Greek egg noodles).

08. When the pasta is ready, I remove the chicken from the pan and add the cooked pasta, along with about half a cup of the reserved pasta water. I give everything a good stir to coat the pasta in the sauce, then let it cook for another couple of minutes.

Tips

• Brown the chicken in high heat to get a nice crust on the skin.
• You can adjust the amount of spices to your liking.
• Save some pasta water to add when mixing the pasta with the tomato sauce.
• Avoid overcooking the pasta, as it will continue to cook for a few minutes in the pan with the sauce.

Serving suggestions

We usually have this Greek chicken with pasta dish with a green salad like lettuce salad or a traditional Greek salad. Pastitsada is a rich pasta dish, so it’s best paired with sides that are fresh and light to balance the hearty sauce.

Storage

Like most pasta dishes, this one is best enjoyed fresh and warm. If you have any leftovers, store them in the fridge and consume within 2–3 days.

You could freeze the chicken with the tomato sauce without the pasta for up to 2 months. Then thaw in the fridge overnight, reheat it and add the pasta when ready to serve.

FAQ

Can I use fresh tomatoes instead of canned?