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Kotopoulo me Hilopites (Chicken with Pasta)

I have lots of recipes I have gathered during all these months and for which I did not have the time to write about them. So instead of writing a lot of things I thought that it would be the time to write some of these recipes and have them in autopost for the period I shall be away.

This is a Greek recipe which is easy to make.    Chilopites are traditional Greek egg pasta which can be found in long form, similar to tagliatelle or these are cut into little square pieces, like the ones I have used.  If you cannot find chilopites see how you can make them yourselves or you can substitute hilopites with other egg pasta.

To make this simple dish not many ingredients are necessary.  Greek cooking is based on simple but good quality ingredients.  The chicken is baked whole, or cut into pieces, in the oven with the skin on,  in a tomato sauce and when baked it is then removed and additional water is added, for the pasta to be cooked in the chicken-tomato sauce, which makes it extra delicious.

Kotopoulo me Hilopites (Chicken with hilopites pasta)

Preparation time: 20 minutes
Cooking time:  1 hour 30 minutes

Serves: 5 – 6


  • 1 medium sized chicken (about 1.200 grams) or just thighs and breast
  • 500 grams Chilopites pasta
  • 1/2 cup olive oil
  • 4 ripe tomatoes peeled and blended with 1 tablespoon tomato paste
  • Salt and freshly ground black pepper, to taste
  • 2 cups water plus 2 more cups of boiled water


  1. Wash the chicken and season with salt and pepper.  Blend the tomatoes in a food processor with tomato pasta.
  2. Season chicken with salt and pepper and place it in a baking dish.   If you are cooking a whole chicken place the breast facing down.
  3. Add the olive oil, half the water and the tomatoes.
  4. Preheat oven at 180 degrees C and roast the chicken, turning once. When roasted, remove chicken to a platter and add the remaining hot water. Bring to a boil and then add pasta.  Stir a couple of times until the pasta is cooked  (about 20 minutes) and if needed add more hot water.
  5. Serve, grating some Greek dried Myzithra, graviera, kefalotyri, halloumi or any other hard cheese on top.

If you have leftovers, you can use them making a Cypriot pilaf.

Other relevant posts:

Ravioles, Homemade Cypriot Ravioli filled with cheese

Kaloirka, Homemade Cypriot Beef Ravioli

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14 Responses

  1. Peter G

    You can feed me “hilopites” forever! Something about them being home made that drives me crazy. I like them any way and they look great with the chicken Ivy. Delicious!

  2. Passionate About Baking

    Now this chicken is differently delicious Ivy. And sorry to get distracted…but Peter G has a new pic up there! Cheers

  3. Elly

    We just had kota and hilopites on Sunday Ivy. One of our favorites. Yours looks delicious.

  4. Maria

    Ivy this dish looks really delish and something I would definitely love ;o)


  5. Bellini Valli

    I wonder if I can find this type of pasta here. I will be on the lookout for it Sis!!

  6. Cakelaw

    Delicious Ivy – I’m coming over for dinner 😉

  7. Fearless Kitchen

    This looks really tasty. I bet it would be a fabulous weeknight dish. Do you think it would work with cut-up fresh lasagne noodles, if the proper pasta couldn’t be found?

  8. Corinne

    I made these little shapes out of fettuccine the other day and my four-year old loved them!

    Looks Great IVy

  9. credit savvy

    shoot i love them

    credit repair

  10. white on rice couple

    Your mention of these three cheeses: Myzithra, kefalograviera, halloumi has me sooo curious. I would love to try these Greek cheeses one day!

  11. Ivy

    Hi my friends and thank you for your lovely comments.

    Fearless kitchen, I think it would work with any fresh pasta containing eggs.

    As Corinne said you can cut fettuccine into smaller pieces and make this dish.

  12. Rosie

    A lovely delicious chicken dish Ivy – you are making me drool girl *giggle*

    Rosie x

  13. Bobby

    Looks very tasty and easy enough to make. I don’t have to tell you how much I love chicken 🙂

  14. pixen

    OMG..Oh My Greece!!!!

    This I have to try..have to ..got to, must to …. It’s so interesting and I used to make my own pasta! Still have the machine stored in my cabinet. TIme to get that baby out from the hiding!!!


  15. […] This is a dish very popular in Cyprus and it is called Pilafi Pourgouri. […]

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