Greek Chicken Spaghetti

The first time I made this Greek Chicken Spaghetti, my kitchen filled with the most incredible aroma of garlic, tomatoes, and oregano hitting hot olive oil. My roommate walked in from her shift at the hospital and immediately asked what Mediterranean restaurant I had ordered from, visibly disappointed when I told her it was just a quick Tuesday night dinner. We ended up eating straight from the skillet while leaning against the counter, too hungry to bother with proper plates, and she declared it better than anything we had on our Greece trip the previous summer.

Last summer, my neighbor Sarah brought over some tomatoes from her garden, and they were so incredibly sweet and ripe that I knew they deserved more than just a basic salad. I grilled some chicken I had marinating, boiled pasta, and threw everything together with whatever I had in the fridge—olives, a red onion, a block of feta I had bought earlier that week. Now whenever her tomato plants start producing, she shows up at my door with a basket and that knowing look, because we both know exactly whats happening for dinner.

Ingredients

• Boneless chicken breasts: I pound them slightly to even thickness so they grill evenly and stay juicy throughout
• Olive oil: Use two different grades—regular for cooking and extra virgin for that final bright finish
• Dried oregano: The dried stuff actually works better here than fresh because it holds up to the grill heat
• Spaghetti: The thin strands perfectly catch all those little bits of tomato, olive, and crumbled feta
• Cherry tomatoes: Halved so they release just enough moisture to create a light sauce without overwhelming the pasta
• Red onion: Thinly sliced so it softens nicely in the skillet rather than staying crunchy and sharp
• Garlic: Minced fine so it melts into the olive oil and infuses every bite
• Kalamata olives: Their briny punch is what makes this distinctly Greek—substitutions just do not hit the same note
• Fresh parsley: Adds a bright, fresh contrast to all those rich, salty elements
• Feta cheese: Get the block and crumble it yourself—the pre-crumbled stuff never has the same creamy texture
• Lemon juice: Freshly squeezed, obviously, to cut through the olive oil and wake up all the flavors
• Red wine vinegar: Just a tiny kick of acid to balance the sweetness of those tomatoes

Instructions

Get your chicken ready for the grill:

Preheat your grill pan or outdoor grill to medium-high and brush the chicken breasts with olive oil, then sprinkle generously with oregano, salt, and pepper on both sides.

Grill the chicken to perfection:

Cook for 6 to 7 minutes per side until the juices run clear and the interior reaches 165°F, then let it rest on a plate for 5 minutes before slicing into thin strips.

Cook the spaghetti:

Boil a large pot of salted water and cook the pasta until al dente, reserving that crucial half cup of pasta water before draining.

Build the flavor base:

Heat olive oil in a large skillet over medium heat, sautéing the garlic and red onion for about 2 minutes until softened and fragrant.

Add the tomatoes:

Toss in the halved cherry tomatoes and cook for 3 to 4 minutes until they just start to soften and release some juices.

Bring it all together:

Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing everything well to combine and heat through.

Finish with brightness:

Remove from heat and stir in the lemon juice, red wine vinegar, and parsley, then add the sliced chicken and half the feta, tossing gently.

Plate and serve:

Divide among four plates and sprinkle with the remaining feta and any extra parsley you have on hand.

Bookmark

My dad, who is notoriously skeptical of anything that is not meat and potatoes, actually asked for the recipe after trying this at my place last month. He said it reminded him of a meal we had at this tiny family-run place in Athens years ago, which is basically the highest compliment he can pay to food.

Making It Ahead

You can grill the chicken up to two days in advance and store it sliced in the refrigerator. When you are ready to eat, just warm it gently in the skillet while you cook the pasta and vegetables. The feta is best added at the very end though—it gets a bit mealy if it sits too long in the fridge.

Wine Pairing

A crisp Assyrtiko from Santorini is the traditional choice, but any dry Greek white wine will work beautifully with the salty feta and bright lemon notes. The acidity cuts through the olive oil while the mineral notes complement the olives perfectly. If you prefer red, go for something light like a Pinot Noir that will not overpower the delicate flavors.

Easy Side Dishes

A simple Greek salad with cucumber, more tomatoes, and a drizzle of olive oil rounds out the meal nicely without feeling too heavy. Crusty bread is essential for soaking up any leftover juices at the bottom of the bowl. For something lighter, roasted asparagus or sautéed zucchini with more lemon and garlic keeps the Mediterranean theme going.

• Warm pita bread brushed with olive oil and sprinkled with sea salt
• Grilled halloumi slices with a squeeze of fresh lemon
• Sautéed spinach with garlic and a pinch of red pepper flakes

Bookmark

This is one of those dinners that makes people assume you are far more accomplished in the kitchen than you actually are. Let them think it.

Recipe Questions

→ Can I use chicken thighs instead of breasts?

Boneless chicken thighs work wonderfully and stay juicy during grilling. Adjust cooking time to 8–9 minutes per side until fully cooked through.

→ What pasta alternatives work well?

Whole wheat spaghetti adds nutty flavor and extra fiber. Gluten-free pasta performs equally well—just rinse after draining to prevent sticking.

→ Can I make this ahead of time?

Grill chicken and prepare vegetables in advance. Store components separately and toss with hot pasta just before serving for best texture.

→ What if I don't have a grill?

Pan-searing works perfectly—cook chicken in a cast-iron skillet over medium-high heat for 5–6 minutes per side until golden and cooked through.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of olive oil, adding fresh parsley and feta before serving.

→ Can I make it dairy-free?

Substitute feta with vegan feta alternatives or extra olives for briny flavor. Nutritional yeast adds savory depth without dairy.