Pin It The first time I made this Greek chicken spaghetti, it was a Tuesday night and I was craving something bright and sunny to break up the week. My husband walked in just as I was tossing the hot pasta with those jewel-like cherry tomatoes and crumbled feta, and he literally stopped in his tracks. The smell of oregano and garlic hitting the olive oil filled our tiny kitchen, making it feel like we had been transported to a seaside taverna. That night we ate standing up at the counter because nobody wanted to wait for a formal table.
Last summer I served this at a casual dinner party when my friend Sarah announced she was moving to Greece. We sat on my back porch as the sun went down, passing around the big serving bowl and going back for seconds. Someone asked for the recipe, and I realized I had been making it so long I barely measured anything anymore. That night felt like a celebration, even though we were just eating pasta in my backyard.
Ingredients
- Boneless chicken breasts: I pound them slightly to even thickness so they grill evenly and stay juicy throughout
- Dried oregano: This is the backbone of Greek flavor, so dont be shy with it
- Spaghetti: The long strands perfectly catch all those delicious bits of tomato and olive
- Cherry tomatoes: They burst beautifully when cooked, creating little pockets of sweetness in every bite
- Kalamata olives: Their briny punch balances the rich chicken and creamy feta
- Feta cheese: Use a good quality Greek feta, it makes all the difference in the final dish
- Fresh lemon juice: Added at the end, it wakes up all the flavors and keeps everything tasting bright
Instructions
- Grill the chicken:
- Brush those breasts with olive oil and coat them generously with oregano, salt, and pepper. Grill until you get gorgeous char marks and the juices run clear, about 6 to 7 minutes per side. Let them rest for 5 minutes so they stay juicy when you slice them.
- Cook the spaghetti:
- Get your pasta water boiling and salt it well. Cook the spaghetti until al dente, then save that starchy pasta water before draining. Trust me, that liquid is liquid gold.
- Build the flavor base:
- Heat olive oil in your skillet and sauté the garlic and red onion until they soften and become fragrant. Add the cherry tomatoes and let them cook just until they start to collapse and release their juices.
- Bring it all together:
- Add the cooked spaghetti, olives, and a splash of pasta water to the skillet. Toss everything together until the pasta is coated and the vegetables are distributed throughout. Add more olive oil if it looks dry.
- Finish with brightness:
- Remove the skillet from heat and stir in the lemon juice, red wine vinegar, and parsley. Fold in the sliced chicken and half the feta, then serve immediately with the remaining feta sprinkled on top.
Pin It This recipe has become my go-to when I need to feed a crowd but want something that feels special without hours of work. There is something about the combination of warm pasta and cool feta that makes people slow down and really enjoy their meal.
Making It Your Own
Sometimes I add artichoke hearts or fresh spinach when they are in season, and the dish still sings. You can also use leftover rotisserie chicken in a pinch, though grilled really is best. The key is keeping those Mediterranean flavors bright and forward.
Perfect Pairings
A crisp Assyrtiko or Sauvignon Blanc cuts through the rich feta beautifully. I also love serving this with a simple green salad dressed with nothing but olive oil and lemon. It keeps the meal feeling light and fresh.
Meal Prep Magic
This pasta actually tastes better the next day as the flavors meld together in the refrigerator. I often make a double batch and pack individual portions for lunch throughout the week.
- Store the feta separately if you plan to reheat, then crumble it fresh
- Add a splash of olive oil when reheating to revive the sauce
- This freezes beautifully for up to one month
Pin It I hope this recipe brings a little Mediterranean sunshine to your table like it has to mine so many times. There is nothing quite like a bowl of pasta that makes you feel like you are on vacation.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy when grilling?
Pound the chicken breasts to even thickness before grilling to promote uniform cooking. Monitor the internal temperature at 165°F (74°C) and avoid overcooking. Resting the chicken for 5 minutes after grilling allows juices to redistribute, keeping the meat tender and moist.
- → Can I prepare this dish ahead of time?
Cook all components separately and store in the refrigerator. Combine just before serving to maintain the pasta's texture and prevent sogginess. You can marinate the chicken for up to one hour beforehand to deepen the oregano and herb flavors.
- → What pasta alternatives work well with this dish?
Whole wheat spaghetti adds nutty depth, while gluten-free options accommodate dietary needs. Linguine or fettuccine provide wider surface area for sauce absorption. Orzo pasta offers a lighter Mediterranean twist if you prefer a smaller grain.
- → How should I select and prepare cherry tomatoes?
Choose firm, ripe tomatoes with bright color and mild sweetness. Halving them exposes more surface area for caramelization and flavor concentration. Quick cooking for 3–4 minutes softens them while maintaining a slight firmness that contrasts beautifully with other ingredients.
- → What wine pairs best with this Mediterranean dish?
Greek white wines like Assyrtiko offer crisp acidity that complements feta and olives perfectly. Sauvignon Blanc or Pinot Grigio provide excellent alternatives with similar minerality and refreshing profiles that balance the richness of olive oil and cheese.
- → How can I customize this for dietary restrictions?
Substitute gluten-free pasta for wheat spaghetti. Use dairy-free feta alternatives or omit entirely. For protein variations, grill shrimp, white fish, or use roasted chickpeas for vegetarian options while maintaining Mediterranean authenticity.