When most people think of haloumi it conjures up images of crispy fried cheese, which I admit is my go-to method of using this salty Cyprian cheese. It does lend itself to other uses, like this recipe where it becomes a soft, oozy addition to a simple pasta dish.


500g pasta
1 medium onion, finely diced
1 teaspoon garlic, crushed or powered
Pinch dried chilli (optional)
400g diced tomato
300g chicken breast, cut into large pieces
200g Haloumi
Handful Green olives
Parmesan to serve (optional)


  1. Bring a pot of water to the boil, cook pasta according to packet directions. Drain well and set aside.
  2. Heat a fry pan with a drizzle of oil. Add onion and garlic and cook for 4-5 minutes or until softened. Add chilli, tomatoes and chicken and bring to the simmer. Season well with salt and pepper.
  3. Add haloumi after 5 minutes and cover with sauce. Cook for a further 4-5 minutes or until chicken is cooked through and haloumi has softened. Stir through a handful of green olives.
  4. Divide pasta between plates, top with sauce and garnish with parmesan cheese if using.

Serves 4


  • Reheat pasta with the sauce if the pan is large enough
  • Adding the olives in the final minute of cooking will keep their flavour and vibrancy
  • Omit chilli for a mild option and serve on the side for those who prefer a bit of spice
  • Omit chicken for a great vegetarian meal


  • Any shape or style of short pasta is great with this sauce
  • Fresh chilli can be used if available in place of dried
  • Chicken can be replaced with fish or shellfish
  • Olives can be replaced with capers

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