Greek Chicken Spaghetti

The first time I made this Greek chicken spaghetti, I'd just come home from a long trip and was craving something bright and garlicky. My apartment was empty, but the moment those cherry tomatoes hit the hot pan and started to blister, the whole kitchen suddenly felt full again. It's funny how a simple combination of olives, feta, and lemon can transport you straight to a sun-drenched taverna, even on a Tuesday night.

Last summer, my neighbor Sarah caught me through the open window, singing to myself while crumbling feta over the steaming pasta. She showed up with a bottle of Assyrtiko ten minutes later, and we ate standing up in my kitchen, agreeing this was the kind of dinner that makes you forget about doing the dishes afterward.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they grill evenly and stay tender
• 1 tablespoon olive oil: Use this for brushing the chicken before it hits the heat
• 1 teaspoon dried oregano: Rub this into the chicken with salt and pepper for that classic Greek flavor profile
• 350 g spaghetti: This amount feeds four hungry people comfortably
• 2 cups cherry tomatoes halved: They burst beautifully in the pan and create little pockets of sweetness
• 1/2 red onion thinly sliced: Red onion has that mild sharpness that complements without overwhelming
• 2 cloves garlic minced: Add this with the onion so it mellows and sweetens as it cooks
• 1/2 cup Kalamata olives pitted and halved: These are non-negotiable for that authentic briny punch
• 1/4 cup fresh parsley chopped: Use flat-leaf parsley for the best flavor and freshest appearance
• 120 g feta cheese crumbled: Save some for the final sprinkling because those white crumbs on top look stunning
• 2 tablespoons extra-virgin olive oil: This builds the silky base for tossing everything together
• 1 tablespoon fresh lemon juice: Squeeze this right at the end to brighten all the flavors
• 1 teaspoon red wine vinegar: Just enough to add depth without making it taste like a salad

Instructions

Get the chicken going:

Preheat your grill pan over medium-high heat, brush the chicken with olive oil, and season it generously with oregano, salt, and pepper

Grill until perfectly cooked:

Cook the chicken for 6 to 7 minutes per side until it's cooked through, then let it rest on a plate for 5 minutes before slicing it thinly

Start the pasta water:

While the chicken grills, bring a large pot of salted water to a boil and cook the spaghetti until al dente, remembering to reserve that precious 1/2 cup of pasta water before draining

Build the flavor base:

Heat the 2 tablespoons of olive oil in a large skillet over medium heat, sauté the garlic and red onion for 2 minutes until softened, then add the cherry tomatoes and cook for 3 to 4 minutes until they just start to soften

Bring it all together:

Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing well to combine and heat through

Finish with brightness:

Remove the skillet from heat, stir in the lemon juice, red wine vinegar, and chopped parsley, then add the sliced chicken and half the feta, tossing gently

Plate it beautifully:

Divide among plates and sprinkle with the remaining feta and extra parsley, serving immediately while everything is still warm

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My aunt calls this her rescue dinner because it comes together fast enough to save any hectic evening, but tastes special enough for company. There's something about the combination of hot pasta, cool feta, and that hit of lemon that just makes people linger at the table longer than they planned.

Making Ahead

You can grill the chicken up to a day ahead and keep it sliced in the refrigerator. When you're ready to eat, just warm it gently in the skillet with everything else so it doesn't dry out.

Pasta Perfection

I've learned that undercooking the spaghetti by about a minute from the package directions is ideal since it finishes cooking in the skillet. The pasta absorbs all those Mediterranean flavors instead of just sitting underneath them.

Wine Pairings

A crisp Assyrtiko is perfect, but any dry white wine with good acidity will work beautifully. The wine's brightness cuts through the rich feta and complements the grilled chicken.

• Let the feta come to room temperature before serving for the creamiest texture
• Extra olives never hurt anyone if you love that briny punch
• Keep some extra lemon wedges on hand for those who like it extra bright

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This is the kind of dinner that makes you feel like you're eating well without any pretension. Grab a fork and maybe pour yourself that second glass of wine.

Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and stay extra juicy. Adjust grilling time to 5–6 minutes per side and cook until the internal temperature reaches 165°F.

→ What pasta alternatives work well?

Penne, rotini, or fusilli capture the Mediterranean flavors well. For gluten-free options, try brown rice pasta or chickpea pasta, though cooking times may vary slightly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil to refresh the pasta. The flavors often develop even more overnight.

→ Can I make this without a grill?

Absolutely. Use a stovetop grill pan or cook the chicken in a regular skillet over medium-high heat for 6–7 minutes per side. The oregano rub still provides excellent Mediterranean flavor.

→ What can I substitute for feta cheese?

Try goat cheese for a tangy alternative, or shaved Parmesan for a sharper, saltier note. For dairy-free options, use nutritional yeast or leave it out—the dish remains flavorful.

→ Is the pasta water necessary?

It helps create a silky coating that binds the ingredients. If you forget, add an extra tablespoon of olive oil and a splash of lemon juice to achieve similar moisture.