Greek Chicken Spaghetti

The first time I threw this together was on a Tuesday night when I needed something that felt like a vacation but came together faster than delivery. My roommate walked in midway through chopping and immediately grabbed a fork, leaning against the counter until it was ready. Now whenever I make it, that tiny kitchen fills with the same promise of somewhere sunny and slow, even on the busiest weeks.

Last summer my cousin visited from Athens and took one bite before asking if my grandmother was hiding in the pantry. She taught me to let the cherry tomatoes just barely collapse instead of cooking them down completely, keeping that burst of fresh sweetness. Now I cannot make this any other way, and neither can she.

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 to coat the chicken before seasoning for better adhesion
• 1 teaspoon dried oregano: Rub it into the meat along with salt and plenty of black pepper
• 350 g (12 oz) spaghetti: Whole wheat adds nice nuttiness but traditional works perfectly
• 2 cups cherry tomatoes halved: The small ones are sweeter and hold their shape better
• 1/2 red onion thinly sliced: Red onion has a milder bite that complements rather than overpowers
• 2 cloves garlic minced: Add it to the pan when the onion starts to turn translucent
• 1/2 cup Kalamata olives pitted and halved: These bring that essential briny punch
• 1/4 cup fresh parsley chopped: Stir most in at the end and save some for garnish
• 120 g (4 oz) feta cheese crumbled: Add half while tossing and sprinkle the rest on top
• 2 tablespoons extra-virgin olive oil: This forms the base of your light dressing
• 1 tablespoon fresh lemon juice: Brighten everything right at the end
• 1 teaspoon red wine vinegar: Just enough to add depth without overwhelming

Instructions

Get the chicken going first:

Preheat your grill pan over medium-high heat and brush the chicken with that tablespoon of olive oil. Sprinkle generously with oregano salt and pepper on both sides.

Grill until perfectly cooked:

Cook the chicken for 6 to 7 minutes per side until juices run clear. Let it rest on a plate for 5 minutes before slicing into thin strips.

Start your pasta water:

While the chicken grills bring a large pot of salted water to a boil. Cook the spaghetti until al dente then reserve 1/2 cup of the starchy 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 and fragrant.

Add the tomatoes:

Toss in the cherry tomatoes and cook for 3 to 4 minutes just until they start to soften and release their juices. Do not let them collapse completely.

Bring it all together:

Add the cooked spaghetti olives and reserved pasta water to the skillet. Toss everything well adding more olive oil if the pasta seems dry.

Finish with brightness:

Remove from heat and stir in the lemon juice red wine vinegar and chopped parsley. Add the sliced chicken and half the feta tossing gently to combine.

Serve it up:

Divide among four plates and sprinkle with the remaining feta. Top with extra parsley if you like and eat immediately while the chicken is still warm.

Save

This dish became my go-to for newlyweds and new parents because it feels special but does not demand anything beyond a little chopping and one pan. Something about the combination of warm grilled chicken and cool tangy feta makes people slow down and actually talk across the table.

Making It Ahead

Grill the chicken up to a day in advance and store it sliced in the refrigerator. The pasta and vegetables cook so quickly that I prefer doing those right before serving but having the main protein ready shaves off precious minutes on busy nights.

Wine Pairings

A crisp Assyrtiko from Santorini cuts through the feta beautifully while still letting the oregano shine. If you cannot find Greek white wine a dry Sauvignon Blanc works equally well with those bright Mediterranean flavors.

Perfecting The Dish

Marinate the chicken for an hour in olive oil lemon juice and herbs if you have time. Do not be afraid to add extra olives or a pinch of red pepper flakes if you like some heat. The pasta water trick makes or breaks the final texture so always save more than you think you need.

• Let the ingredients come to room temperature before tossing for better flavor integration
• Taste before adding extra salt since the feta and olives bring plenty of seasoning
• Serve with crusty bread to mop up any juices left in the bowl

Save

Somehow this simple pasta always makes the kitchen feel like the most inviting place in the house. Enjoy every sunny bite.

Questions & Answers

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this dish. They're more forgiving and stay juicier. Grill them for 7-8 minutes per side, ensuring they reach an internal temperature of 165°F (74°C).

→ How do I prevent the pasta from becoming mushy?

Cook the spaghetti to al dente according to package directions, checking a minute or two before the recommended time. Reserve some starchy pasta water to help create a cohesive sauce without overcooking.

→ Can I make this ahead of time?

This dish is best served fresh, but you can grill the chicken and prepare the ingredients up to 4 hours ahead. Assemble and toss everything together just before serving to keep the pasta from absorbing too much liquid.

→ What's a good substitute for feta cheese?

Ricotta salata, goat cheese, or even a mild white cheese like queso fresco work well. Adjust quantities based on how tangy you prefer the dish.

→ Is this suitable for meal prep?

Yes, but store components separately. Keep the dressed pasta in one container and shredded chicken in another. Combine just before eating to maintain texture and prevent the pasta from becoming soggy.

→ Can I use dried parsley instead of fresh?

Fresh parsley is ideal for this dish as it adds brightness and color. If using dried, use one-third the amount (about 1.5 teaspoons) and stir it in earlier so flavors meld.