Save The first time I made this Greek chicken spaghetti was during a rainy Tuesday when I was craving something bright and sunny. My tiny apartment kitchen filled with the most incredible aromas, garlic meeting tomatoes, then that distinctive briny scent of olives hitting hot oil. My roommate poked her head in, asking what restaurant I had ordered from.
I served this at my first dinner party in my new place last spring, nervously hoping the Mediterranean flavors would transport everyone somewhere warmer. My friend Sarah, who had just returned from Greece, kept exclaiming how authentic it tasted, especially that bright hit of red wine vinegar and the fresh parsley finish. The empty serving bowl was my answer.
Ingredients
- 2 boneless skinless chicken breasts: Cutting them horizontally before grilling creates more surface area for that oregano rub to work its magic
- 1 tablespoon olive oil: Use this to coat the chicken before it hits the grill
- 1 teaspoon dried oregano: The dried variety actually holds up better to the high heat than fresh would
- Salt and black pepper: Season generously since this is the main flavor foundation for your protein
- 350 g spaghetti: Regular spaghetti works perfectly but I have tried this with linguine too
- 2 cups cherry tomatoes halved: They release just enough moisture to create a light sauce while still keeping their shape
- 1/2 red onion thinly sliced: Red onion adds a beautiful color and mild sweetness that balances the briny elements
- 2 cloves garlic minced: Add these after the onions so they do not burn and turn bitter
- 1/2 cup Kalamata olives pitted and halved: These bring that essential Greek flavor and their oil helps coat the pasta
- 1/4 cup fresh parsley chopped: Use flat leaf Italian parsley for the best flavor presentation
- 120 g feta cheese crumbled: Room temperature feta incorporates better than cold from the fridge
- 2 tablespoons extra virgin olive oil: This finishes the dish and brings all the flavors together
- 1 tablespoon fresh lemon juice: Squeeze this right at the end to preserve its bright acidity
- 1 teaspoon red wine vinegar: The secret ingredient that makes this taste distinctly Greek
- Freshly ground black pepper: Finish with a generous grind for aroma and subtle heat
Instructions
- Prep and grill your chicken:
- Get your grill pan nice and hot over medium high heat while you brush the chicken with olive oil and season it with oregano salt and pepper. Grill for 6 to 7 minutes per side until the juices run clear then let it rest for 5 minutes before slicing into thin strips.
- Cook the spaghetti:
- While the chicken is working bring a large pot of salted water to a boil and cook the spaghetti until al dente. Remember to reserve that half cup of pasta water before draining it is liquid gold for bringing the dish together later.
- Build the base flavors:
- Heat the 2 tablespoons of olive oil in your large skillet over medium heat and sauté the garlic and red onion for about 2 minutes until they soften and become fragrant. Toss in the cherry tomatoes and cook another 3 to 4 minutes until they just start to break down but still hold their shape.
- Combine everything:
- Add the cooked spaghetti olives and that precious reserved pasta water to the skillet tossing everything together so the pasta can absorb those pan juices. If it seems dry add another splash of olive oil to help coat every strand.
- Add the finishing touches:
- Remove the skillet from heat and stir in the lemon juice red wine vinegar and fresh parsley. Fold in the sliced chicken and half the feta cheese tossing gently so you do not break up the cheese too much.
- Serve and enjoy:
- Divide among plates and sprinkle the remaining feta on top along with any extra parsley if you are feeling fancy. Serve immediately while everything is still warm and the cheese is starting to melt into those little crevices.
Save This dish became my go to for new neighbors and coworkers because it feels special without requiring hours of prep. Last month my Greek American neighbor texted me at midnight asking for the recipe after having it at my house saying it reminded her of Sunday dinners at her yiayias house.
Make It Ahead
You can grill the chicken and prepare the tomato onion mixture up to a day in advance storing them separately in the refrigerator. When you are ready to eat just cook the spaghetti and warm everything together adding those final fresh ingredients.
Perfect Wine Pairings
A crisp Assyrtiko from Santorini cuts through the rich feta and complements the briny olives beautifully. If you cannot find that a dry Pinot Grigio or Sauvignon Blanc works just as well to refresh your palate between bites.
Serving Suggestions
I love serving this with a simple cucumber and tomato salad dressed with more olive oil and oregano to echo the flavors in the pasta. Grilled crusty bread is perfect for mopping up any remaining sauce at the bottom of the bowl.
- Try adding artichoke hearts for extra Mediterranean flair
- A sprinkle of dried mint at the end adds an authentic Greek touch
- Leftovers actually taste better the next day as flavors meld
Save There is something deeply satisfying about how this pasta brings the entire Mediterranean to your table in one bowl. Every bite feels like a tiny vacation.
Recipe Q&A
- → Can I make this dish ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Cook the chicken and pasta in advance, then store them separately in the refrigerator. Toss together with the fresh vegetables and dressing when ready to eat to maintain the best texture and flavor.
- → What type of pasta works best as a substitute?
While spaghetti is traditional, penne, rigatoni, or linguine work equally well. You can also use whole wheat or gluten-free varieties without compromising the dish's integrity. Choose whatever pasta you prefer or have on hand.
- → How should I grill the chicken to keep it juicy?
Avoid overcooking by removing the chicken from heat once the juices run clear. Let it rest for 5 minutes before slicing, which allows the juices to redistribute throughout the meat. Don't skip this step—it makes a significant difference in tenderness.
- → Can I use store-bought rotisserie chicken instead?
Absolutely. Shred or slice rotisserie chicken and skip the grilling step entirely. This reduces cooking time to just 20 minutes, making it even more convenient for busy weeknights while maintaining authentic Mediterranean flavors.
- → What wines pair well with this dish?
Crisp Greek white wines like Assyrtiko complement the fresh flavors beautifully. Alternatively, try Sauvignon Blanc, Pinot Grigio, or any light, acidic white wine that won't overpower the delicate Mediterranean ingredients and bright lemon dressing.
- → How do I prevent the pasta from sticking together?
Reserve pasta water before draining, then use it to adjust the sauce consistency. This starchy water helps prevent clumping while adding body to the dressing. Additionally, toss the pasta immediately after draining to separate the strands.