Save The first time I made this Greek chicken spaghetti was actually on a Tuesday night when I had zero energy to cook but three hungry people waiting. Something about the bright cherry tomatoes and crumbled feta sitting on my counter made me throw caution to the wind and just start grilling. Now its the dish that somehow makes a regular weeknight feel like a tiny vacation to Santorini.
Last summer my sister came over completely exhausted from work and I made this for her. She took one bite and actually stopped talking for a full minute, which never happens. Shes requested it at least once a month since then.
Ingredients
- Boneless chicken breasts: Grilling these instead of pan frying gives you those gorgeous char lines and smoky depth that makes this taste authentic
- Dried oregano: Dont skip this, its the backbone of that classic Greek flavor profile we want
- Spaghetti: The long strands catch all the olive juices and tomato goodness better than short pasta shapes
- Cherry tomatoes: They burst slightly in the skillet creating their own light sauce without any heavy cream
- Kalamata olives: These bring that essential briny punch that cuts through the rich feta and olive oil
- Feta cheese: Sprinkle half into the hot pasta so it melts slightly and save the rest for that fresh creamy finish on top
- Lemon juice and red wine vinegar: This bright acid duo wakes up every single ingredient
Instructions
- Grill the chicken:
- Brush those chicken breasts with olive oil and coat them in oregano, salt, and pepper. Get your grill pan good and hot then cook for 6 to 7 minutes per side until you have beautiful grill marks and the juices run clear. Let the chicken rest for 5 minutes before slicing into thin strips.
- Cook the spaghetti:
- Drop your pasta into salted boiling water and cook it until al dente. Save exactly one half cup of that starchy pasta water before draining, this liquid gold will help bring everything together later.
- Build the flavor base:
- Heat olive oil in your large skillet over medium heat. Toss in the garlic and red onion, sautéing for about 2 minutes until they soften and your kitchen smells amazing. Add those cherry tomatoes and cook for another 3 to 4 minutes until they just start to collapse.
- Combine everything:
- Add the cooked spaghetti, olives, and reserved pasta water to your skillet. Toss it all together thoroughly, letting the pasta absorb those pan juices. If it looks dry, splash in another tablespoon of olive oil.
- Add the finishing touches:
- Remove the skillet from heat completely before stirring in the lemon juice, red wine vinegar, and fresh parsley. Fold in the sliced chicken and half the crumbled feta, tossing gently so you dont break up the cheese too much.
- Serve it up:
- Divide the pasta among four plates and sprinkle generously with the remaining feta. Add a little extra parsley on top if you want it to look as good as it tastes.
Save This recipe has become my go to for nights when friends drop by unexpectedly. It looks impressive but secretly takes about 20 minutes of actual effort.
Making It Ahead
You can grill the chicken and cook the pasta up to a day in advance. Keep them separately in the refrigerator and just reheat gently before tossing with the fresh vegetables and dressing. The feta is best added right before serving so it stays creamy rather than melting completely away.
Wine Pairing
A crisp Assyrtiko from Greece is the traditional choice and honestly worth seeking out. Its bright acidity and mineral notes perfectly complement the salty feta and briny olives. If you cannot find it, a dry Sauvignon Blanc or Pinot Grigio works beautifully too.
Customization Ideas
This recipe is incredibly forgiving and welcomes your personal spin. Sometimes I add artichoke hearts or roasted red peppers when I want extra color. The Mediterranean flavor profile works with so many vegetables that you really cannot go wrong.
- Substitute whole wheat spaghetti for extra fiber and nuttiness
- Add fresh spinach during the last minute of tossing for a pop of green
- Try grilled shrimp instead of chicken for a pescatarian version
Save I hope this brings a little Mediterranean sunshine to your table. Every bite reminds me of long, lazy dinners that stretch late into the night.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay juicier during grilling. You may need to increase cooking time by 2-3 minutes per side due to thickness.
- → What if I don't have a grill pan?
You can pan-sear the chicken in a regular skillet over medium-high heat with the same timing, or bake it at 375°F for 18-20 minutes until cooked through.
- → How do I keep the spaghetti from getting mushy?
Cook it to al dente according to package directions, then reserve pasta water before draining. The starchy water helps the sauce coat the noodles without overcooking them.
- → Can I make this ahead of time?
This dish is best served fresh, but you can grill the chicken and prepare ingredients several hours ahead. Toss everything together just before serving to maintain texture.
- → What's a good wine pairing?
A crisp Greek white like Assyrtiko complements the dish perfectly. Alternatively, try a light Italian Pinot Grigio or any dry white wine.
- → How can I add more flavor to the chicken?
Marinate the chicken in olive oil, lemon juice, dried oregano, and minced garlic for 30-60 minutes before grilling for deeper Mediterranean flavors.