Save The sun was already baking down on my tiny apartment balcony when I decided to throw together this Greek chicken spaghetti. My grill pan was sizzling with that perfect sound that makes neighbors peek over their railing, and the whole block smelled like oregano and lemon. I had just come back from the farmers market with cherry tomatoes that were practically bursting, and a container of feta so fresh it was still sweating whey. Sometimes the best meals happen when you are craving vacation but you are actually just standing in your pajamas.
I served this to my sister last summer when she was going through a rough patch, and she actually stopped mid-bite to say it was the first thing she had truly tasted in weeks. We sat on my balcony floor with our plates, wind messing up our hair, and she went back for seconds even though she claimed she was not hungry. Food has this way of reaching people when nothing else can.
Ingredients
- 2 boneless, skinless chicken breasts: Pound them slightly so they cook evenly and stay juicy
- 1 tablespoon olive oil: Use this for brushing the chicken before grilling
- 1 teaspoon dried oregano: Rub this generously into the chicken for that classic Greek flavor
- Salt and black pepper: Season the chicken well on both sides
- 350 g (12 oz) spaghetti: Whole wheat works beautifully here if you want extra fiber
- 2 cups cherry tomatoes, halved: Look for ones that feel heavy for their size
- 1/2 red onion, thinly sliced: The sweetness balances the salty olives perfectly
- 2 cloves garlic, minced: Add this right before the tomatoes so it does not burn
- 1/2 cup Kalamata olives, pitted and halved: These are essential for that briny punch
- 1/4 cup fresh parsley, chopped: Flat-leaf parsley has more flavor than curly
- 120 g (4 oz) feta cheese, crumbled: Get the good stuff packed in brine, not pre-crumbled
- 2 tablespoons extra-virgin olive oil: This coats the pasta at the end
- 1 tablespoon fresh lemon juice: Squeeze this right before serving for maximum brightness
- 1 teaspoon red wine vinegar: Adds depth that lemon alone cannot provide
- Freshly ground black pepper: A generous grind at the end brings everything together
Instructions
- Grill the chicken:
- Preheat your grill pan over medium-high heat until it is nice and hot. Brush the chicken breasts with olive oil and sprinkle generously with oregano, salt, and pepper on both sides. Grill for 6 to 7 minutes per side until the juices run clear and the chicken reaches 165°F. Let it rest on a plate for 5 minutes so the juices redistribute, then slice it thinly across the grain.
- Cook the spaghetti:
- While the chicken is grilling, bring a large pot of salted water to a rolling boil. Cook the spaghetti until it is al dente, usually about a minute less than the package says. Before you drain, scoop out 1/2 cup of that starchy pasta water and set it aside.
- Sauté the vegetables:
- Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sliced red onion, cooking for about 2 minutes until they soften and become fragrant. Toss in the cherry tomatoes and cook for another 3 to 4 minutes until they just start to collapse but still hold their shape.
- Bring it all together:
- Add the cooked spaghetti to the skillet along with the olives and that reserved pasta water. Toss everything together like you mean it, letting the pasta water create a light sauce that coats each strand. Add a splash more olive oil if the pasta seems dry.
- Finish with brightness:
- Remove the skillet from the heat completely. Stir in the lemon juice and red wine vinegar, then add the chopped parsley, sliced chicken, and half the feta. Gently toss to combine so the chicken does not break up too much.
- Plate and serve:
- Divide everything among four plates while it is still warm. Sprinkle the remaining feta over the top and add a little extra parsley if you want it to look pretty. Serve right away with extra lemon wedges on the table.
Save This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but comes together so effortlessly. Last month my neighbor brought over a bottle of Assyrtiko, and we sat at my kitchen table until midnight picking at the leftovers and talking about everything and nothing.
Making It Your Own
I have played around with this dish so many times and it always works. Sometimes I add artichoke hearts if I have them in the pantry, or capers when I want extra brine. The basic formula is flexible enough to handle whatever you have on hand.
Wine Pairing Magic
A crisp Greek white wine like Assyrtiko cuts right through the richness of the feta and complements the olives beautifully. If you cannot find Greek wine, a dry Sauvignon Blanc or Pinot Grigio works just as well.
Make It Ahead
You can grill the chicken and cook the pasta up to a day ahead, just keep them separate. When you are ready to eat, warm everything in a skillet with a splash of olive oil and proceed with the recipe from there.
- The chicken actually tastes better after resting overnight in the fridge
- Halve the cherry tomatoes ahead of time but add them at the last minute so they do not get mushy
- Save a little extra feta for the top because it looks so much better that way
Save This pasta has that rare quality of being both comforting enough for a Tuesday night and impressive enough for company. I hope it finds its way into your regular rotation.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, grill the chicken up to 2 hours before serving and refrigerate. Reheat gently before slicing and adding to the pasta.
- → What's the best way to cook the chicken to keep it juicy?
Grill for 6–7 minutes per side over medium-high heat until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to retain moisture.
- → Can I use a different pasta shape?
Absolutely. Penne, linguine, or fusilli work equally well. Adjust cooking time slightly based on your chosen pasta type.
- → Is there a vegetarian version?
Yes, replace the chicken with grilled halloumi, chickpeas, or white beans for protein. The pasta will still be flavorful and satisfying.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta is delicious served cold as a salad the next day.
- → What wine pairs best with this dish?
A crisp Greek white wine like Assyrtiko complements the Mediterranean flavors perfectly. Vermentino or Pinot Grigio are excellent alternatives.