Save to Pinterest The first time I made this Greek chicken spaghetti, my apartment smelled like a seaside taverna in Santorini. I had just returned from a trip to Athens and was craving those bright Mediterranean flavors that make everything feel like summer. My roommate walked in, took a deep breath, and asked if we were moving to the Greek islands. That dinner became our go-to meal for celebrating small victories and stressful weeks alike.
Last summer, I served this at my first dinner party after moving to a new city. I was nervous about cooking for strangers, but something about the communal nature of this dish breaking bread with your hands, crumbling feta over the whole platter broke the ice before we even took our first bites. Now it is the meal I make when I want to turn new friends into old friends.
Ingredients
- Boneless chicken breasts: Grilling adds those beautiful char marks and smoky depth you cannot get from pan searing alone
- Dried oregano: Use Greek oregano if you can find it, it has a more intense, earthy flavor than regular Italian varieties
- Spaghetti: The long strands perfectly catch every bit of sauce, olive pieces, and crumbled feta
- Cherry tomatoes: They burst slightly when cooked, releasing their juices into the pasta for a natural sauce
- Kalamata olives: These bring that essential briny punch that defines Greek cuisine
- Feta cheese: Room temperature feta crumbles more beautifully and tastes creamier than cold from the fridge
- Lemon juice: Fresh is absolutely necessary here, bottled juice lacks that bright acidic pop
Instructions
- Grill the chicken:
- Brush the breasts with olive oil and season generously with oregano, salt, and pepper. Grill over medium high heat for 6 to 7 minutes per side until the juices run clear and the meat feels firm to the touch.
- Rest and slice:
- Let the chicken rest on a plate for 5 minutes so the juices redistribute throughout the meat. Slice it thinly against the grain to keep each bite tender.
- Cook the pasta:
- Boil the spaghetti in heavily salted water until al dente, usually 1 minute less than the package directs. Save that precious half cup of pasta water before draining.
- Build the base:
- Sauté the garlic and red onion in olive oil until fragrant and softened, then add the cherry tomatoes and let them cook just until they start to blister and release their juices.
- Bring it all together:
- Add the cooked spaghetti, olives, and pasta water to the skillet, tossing vigorously to create a silky emulsified sauce that clings to every strand.
- Finish with flair:
- Remove from heat and stir in the lemon juice, red wine vinegar, and parsley. Gently fold in the sliced chicken and half the feta, letting the warmth slightly soften the cheese.
- Plate and serve:
- Divide among bowls and shower with the remaining feta and any extra parsley. Bring the whole platter to the table and let everyone dig in family style.
Save to Pinterest This pasta has become my answer to everything from bad days to surprise guests. Something about the briny olives, tangy feta, and bright lemon just makes the world feel lighter and more manageable, one twirl of spaghetti at a time.
Making It Your Own
I have learned that this recipe welcomes experimentation like an old friend. Try adding artichoke hearts in spring or roasted red peppers in winter. The framework stays solid while the seasons change around it.
The Wine Question
A crisp Assyrtiko from Santorini is the traditional pairing, but any acidic white wine with mineral notes will work beautifully. The wine should be bright enough to stand up to the olives and feta without being overwhelmed.
Getting Ahead
You can grill the chicken and prepare all the vegetables up to a day in advance. Just bring everything to room temperature before final assembly, and you will have dinner ready in fifteen minutes on busy weeknights.
- Marinate the chicken for even deeper flavor if you have time
- Whole wheat pasta adds nuttiness and works surprisingly well
- Extra parsley never hurts, especially for garnish
Save to Pinterest Grab a fork and pour yourself some wine. This is the kind of meal that reminds you why simple ingredients, treated with respect, can become something extraordinary.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in olive oil, lemon juice, and herbs up to 1 hour before grilling. This enhances flavor and tenderness. Grill just before serving to keep the chicken juicy.
- → What pasta alternatives work well?
Whole wheat spaghetti adds nutty flavor and fiber, while gluten-free pasta accommodates dietary needs. Both work beautifully with the Mediterranean components and sauce.
- → How do I prevent the pasta from becoming mushy?
Cook spaghetti to al dente according to package directions, then drain immediately. Reserve pasta water for adjusting sauce consistency. This prevents overcooking when the pasta combines with warm tomatoes and olives.
- → Can I use a different cheese instead of feta?
Goat cheese or ricotta salata provide similar tangy or salty notes. Traditional feta offers the most authentic Mediterranean flavor, but these alternatives complement the dish well.
- → What wine pairs well with this dish?
Crisp Greek white wines like Assyrtiko showcase the Mediterranean flavors beautifully. The acidity complements grilled chicken, tomatoes, and olives while cleansing the palate between bites.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of olive oil over medium heat, stirring occasionally to prevent sticking.