Greek Chicken Spaghetti

The first time I made this Greek chicken spaghetti, my kitchen smelled like a tiny taverna on a sun-drenched island. I had just come home from a trip to Athens and was desperate to recreate those bright, briny flavors I'd been dreaming about. My roommate wandered in, attracted by the sizzle of chicken and garlic, and we ended up eating standing up at the counter because neither of us could wait for proper plates. That's when I knew this recipe was something special.

Last summer, I made this for a group of friends who were skeptical about 'Greek pasta' as a concept. They changed their minds exactly one forkful in. Someone actually said 'wait, can you write this down for me?' between mouthfuls. Now it's the most requested dish at every potluck or dinner party I host, and I've memorized the recipe by heart from making it so often.

Ingredients

• 2 boneless chicken breasts: These provide the hearty protein base that makes this a satisfying main dish rather than just a side
• 1 tablespoon olive oil: Helps the oregano and seasoning cling to the chicken while creating a beautiful golden crust
• 1 teaspoon dried oregano: The backbone of Greek flavor that infuses the chicken with that classic Mediterranean aroma
• Salt and black pepper: Essential for bringing out all the other flavors in the dish
• 350 g spaghetti: The perfect canvas for all those bright, tangy Greek ingredients to shine
• 2 cups cherry tomatoes: When they burst slightly in the pan, they release sweet juices that become part of the sauce
• 1/2 red onion: Adds a mild bite and beautiful color contrast against the white pasta and chicken
• 2 cloves garlic: Mellowed by the cooking process but still provides that essential aromatic base
• 1/2 cup Kalamata olives: These bring the signature briny punch that makes this unmistakably Greek
• 1/4 cup fresh parsley: Brightens everything up and adds a fresh, herbal finish to each bite
• 120 g feta cheese: The creamy, tangy element that ties all the Mediterranean flavors together
• 2 tablespoons extra-virgin olive oil: The finishing touch that adds richness and helps distribute the dressing evenly
• 1 tablespoon fresh lemon juice: Provides essential acid that cuts through the richness and makes flavors pop
• 1 teaspoon red wine vinegar: Adds depth and that characteristic Greek tang

Instructions

Season and grill the chicken:

Preheat your grill pan over medium-high heat until it's nice and hot. Brush the chicken breasts with olive oil and sprinkle generously with oregano, salt, and pepper on both sides.

Cook the chicken through:

Grill for about 6-7 minutes per side until you have beautiful grill marks and the juices run clear when pierced. Let it rest on a plate for 5 minutes before slicing thinly against the grain.

Boil the pasta:

While the chicken rests, get a large pot of salted water boiling and cook the spaghetti until perfectly al dente. Remember to reserve that 1/2 cup of pasta water before draining.

Build the flavor base:

Heat the 2 tablespoons olive oil in a large skillet over medium heat and sauté the garlic and onion for 2 minutes until softened and fragrant. Add the cherry tomatoes and cook for 3-4 minutes until they're just starting to blister.

Combine everything:

Add the cooked spaghetti, olives, and that precious pasta water to the skillet, tossing well to create a silky sauce. Heat everything through, adding more olive oil if the pasta seems dry.

Add the finishing touches:

Remove from heat and stir in the lemon juice, red wine vinegar, and parsley. Gently fold in the sliced chicken and half the feta.

Plate and serve:

Divide among plates and sprinkle with the remaining feta and extra parsley. Serve immediately while everything is still warm and the feta is starting to soften.

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This recipe has become my go-to for those nights when I want something that feels special but doesn't require hours of effort. I've served it to family, friends, and even skeptical neighbors who all became instant converts. There's something about the combination of warm grilled chicken, bright tomatoes, and salty feta that just makes people happy.

Making It Ahead

You can grill the chicken and cook the pasta up to a day in advance, just store them separately in the refrigerator. When you're ready to eat, warm everything in a skillet with a splash of olive oil to bring it back to life. The tomatoes and onions are best cooked fresh though.

Wine Pairing

A crisp Assyrtiko from Santorini is the traditional choice and perfectly matches the bright, acidic notes in the dish. If you can't find Greek wine, a Sauvignon Blanc or Pinot Grigio would work beautifully too. The key is something refreshing that won't compete with the bold flavors.

Serving Suggestions

A simple green salad with cucumber and a light vinaigrette balances the richness of the pasta perfectly. Some warm crusty bread to soak up any remaining sauce is never a bad idea either.

• Sprinkle extra dried oregano over the top for an additional burst of Greek flavor
• Keep some lemon wedges on the table for guests who love extra brightness
• Consider adding a dollop of tzatziki on the side for a creamy, cooling element

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I hope this recipe brings a little Mediterranean sunshine to your table, no matter the season. There's nothing quite like the sound of forks clinking against plates as everyone goes back for seconds.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to 2 days ahead and store it in the refrigerator. Slice it just before tossing with the pasta, or warm it gently in the skillet before serving.

→ What's the best way to grill chicken breasts evenly?

Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook through at the same rate and remain juicy. Let them rest for 5 minutes after cooking before slicing.

→ Can I use a different pasta shape?

Absolutely. Penne, rigatoni, or linguine work beautifully with this dish. Adjust cooking time according to your chosen pasta type, keeping it al dente for the best texture.

→ How do I prevent the pasta from becoming mushy?

Cook the spaghetti until al dente, then drain it immediately. Avoid overcooking, as it will continue to soften slightly when tossed with the warm tomato and olive mixture.

→ Is there a vegetarian version of this dish?

Yes, omit the chicken and add chickpeas, white beans, or grilled vegetables like zucchini and eggplant. The feta and olives provide plenty of protein and Mediterranean flavor.

→ What wine pairs well with this meal?

A crisp Greek white wine like Assyrtiko complements the fresh, herbaceous flavors perfectly. Alternatively, try a light Pinot Grigio or Sauvignon Blanc.