Pin It The first time I made this Greek chicken spaghetti, my kitchen smelled like a tiny taverna on a sun-drenched island. I had just returned from a trip to Athens and was desperate to recreate those bright, briny flavors I kept dreaming about. My roommate walked in mid-cooking and actually asked if I had ordered takeout from that place downtown. Now it is the meal I make when I need dinner to feel like a vacation.
Last summer I served this at a small dinner party when my friend announced she was moving away. We sat on my back porch eating this spaghetti off mismatched plates, and someone commented how the food made saying goodbye feel a little more like celebrating something good. The olives and tomatoes sparked a conversation about travel plans and bucket list destinations that lasted hours.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and quickly, perfect for a 30-minute meal. I pound them slightly to an even thickness so they grill at the same rate.
- Olive oil: Use extra-virgin for the dressing and regular for cooking. The grassy, peppery notes really shine in Mediterranean dishes.
- Dried oregano: Rubbed onto the chicken, this earthy herb becomes aromatic and almost floral. I keep a big jar specifically for Greek recipes.
- Spaghetti: The long strands twirl perfectly around the chicken and vegetables. Whole wheat adds nuttiness but regular pasta lets the fresher flavors pop.
- Cherry tomatoes: Halved, they burst slightly in the skillet creating little pockets of sweet juice that mingle with the olive oil.
- Red onion: Thinly sliced, it adds a sharp bite that mellels beautifully when sautéed. Sweet onions work too if you prefer something milder.
- Garlic: Two cloves give a gentle background warmth without overpowering the other delicate flavors.
- Kalamata olives: These dark purple jewels bring that essential salty tang. If you cannot find them, any brine-cured olive will work wonderfully.
- Fresh parsley: Bright and grassy, it cuts through the rich elements and adds a fresh finish to every forkful.
- Feta cheese: Creamy, tangy, and salty, it ties everything together. I buy a block and crumble it myself for the best texture.
- Lemon juice: Freshly squeezed is non-negotiable here. Bottled juice lacks the bright, floral notes that make this dish sing.
- Red wine vinegar: Just a teaspoon adds depth and a subtle sharpness that balances the richness.
Instructions
- Season and grill the chicken:
- Brush each breast with olive oil, then sprinkle generously with oregano, salt, and pepper. Let them sizzle over medium-high heat for about 7 minutes per side until they have nice charred marks and are cooked through. Rest the meat for 5 minutes so the juices redistribute.
- Cook the spaghetti:
- Drop the pasta into boiling, salted water and cook until it still has a slight bite to it. Before draining, scoop out half a cup of that starchy water—it works magic to bring everything together later.
- Sauté the aromatics:
- Warm the olive oil in a large skillet and cook the garlic and onion until they soften and smell wonderful. Toss in the cherry tomatoes and let them cook just until they start to collapse.
- Combine everything:
- Add the cooked spaghetti to the skillet along with the olives and that reserved pasta water. Toss it all together so the starchy water creates a silky coating on every strand of pasta.
- Add the finishing touches:
- Remove the skillet from heat completely before stirring in the lemon juice, vinegar, and parsley. Fold in the sliced chicken and half the feta, keeping those chunks visible rather than melted into the sauce.
- Serve it up:
- Divide among bowls and shower with the remaining feta. A little extra parsley on top makes it look like something from a restaurant window in Santorini.
Pin It This recipe has become my go-to for new neighbors and old friends alike. Something about the communal nature of a big pasta bowl makes people linger at the table longer, picking at the last crumbs of feta and pouring another glass of wine.
Making It Your Own
Grilled chicken is wonderful, but I have also used rotisserie chicken from the store when I am pressed for time. The dish still tastes fantastic and saves about 15 minutes on busy weeknights. You can also grill some zucchini slices alongside the chicken for extra vegetables.
Wine Pairings
A crisp Assyrtiko from Santorini cuts through the rich elements beautifully. If you cannot find Greek wine, a Sauvignon Blanc or dry Pinot Grigio works just as well. The key is something high in acid with plenty of citrus notes.
Storage and Reheating
This keeps well in the refrigerator for up to three days, though the pasta will absorb more of the liquid over time. I add a splash of olive oil and a squeeze of fresh lemon when reheating to bring the brightness back. The flavors actually develop more depth overnight.
- Serve any leftovers at room temperature for a Mediterranean-style pasta salad the next day
- Add a handful of arugula just before serving to introduce a peppery, fresh contrast
- Keep the feta separate until you are ready to eat so it stays creamy rather than drying out
Pin It There is something deeply satisfying about a recipe that transports you somewhere else entirely. This Greek chicken spaghetti does exactly that, turning an ordinary Tuesday into something memorable.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 hours in advance and refrigerate it. Slice just before tossing with the pasta to ensure the best texture and flavor integration.
- → What pasta alternatives work best?
Whole wheat spaghetti adds fiber and earthiness, while gluten-free pasta works well for dietary needs. Penne or linguine are also excellent choices if you prefer different shapes.
- → How do I prevent the pasta from drying out?
Reserve pasta water before draining—it contains starches that help the dressing cling to the noodles. Add gradually while tossing to achieve the right consistency.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with grilled halloumi cheese, marinated chickpeas, or roasted portobello mushrooms for a satisfying plant-based version with similar protein content.
- → What wine pairs best with this dish?
Crisp Greek white wines like Assyrtiko complement the fresh, briny flavors beautifully. Alternatively, try Sauvignon Blanc or Pinot Grigio for similar acidity and citrus notes.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of olive oil, or enjoy cold the next day as a Mediterranean pasta salad.