Greek Chicken Spaghetti

The first bite of this dish happened on a Tuesday night when I had nothing but leftover chicken and a craving for something that tasted like sunshine. I tossed together what I had in the fridge: some cherry tomatoes that were about to turn, a block of feta, and a jar of Kalamata olives I'd been hoarding. What came out of that skillet was so bright and satisfying that I made it again the next week, this time on purpose. Now it's the meal I turn to when I want something that feels special without the fuss.

I remember making this for a small dinner party where half the guests were running late. The chicken stayed warm on the cutting board, the pasta sat happily in the skillet, and when everyone finally arrived, I just tossed it all together and served it family-style. People kept going back for seconds, scraping up every last bit of feta and tomato from the bottom of the bowl. One friend asked if I'd trained in Greece, which made me laugh because I'd basically winged the whole thing.

Ingredients

• Boneless, skinless chicken breasts: These grill up fast and stay juicy if you don't overcook them, and slicing them thin makes every forkful tender.
• Olive oil: Use it twice, once for the chicken and again for the vegetables, because good olive oil is what ties all these bright flavors together.
• Dried oregano: This is the herb that makes everything taste unmistakably Greek, earthy and a little floral all at once.
• Spaghetti: I like the way long noodles catch bits of tomato and feta in every twirl, but any pasta shape you love will work here.
• Cherry tomatoes: They burst into sweet little pockets of juice when you cook them just long enough, so don't skip this step.
• Red onion: Thinly sliced and barely softened, it adds a gentle bite without overpowering the dish.
• Garlic: Two cloves minced fine will perfume your kitchen and make everything taste more alive.
• Kalamata olives: Their briny, fruity flavor is irreplaceable, so try to find the good ones if you can.
• Fresh parsley: Chopped at the last minute, it brings a grassy brightness that balances all the richness.
• Feta cheese: Crumbled and creamy, it melts just slightly into the warm pasta and makes everything feel indulgent.
• Extra virgin olive oil: The finishing drizzle is where quality really shows, so use something you'd happily dip bread into.
• Fresh lemon juice: One tablespoon is enough to wake up every other flavor without making the dish taste sour.
• Red wine vinegar: Just a teaspoon adds a subtle tang that plays beautifully with the feta and olives.

Instructions

Prep and season the chicken:

Preheat your grill pan or outdoor grill over medium high heat until it's properly hot. Brush each chicken breast with olive oil, then sprinkle generously with oregano, salt, and pepper so every bite has flavor.

Grill the chicken:

Lay the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side, until the juices run clear and the meat feels firm. Move it to a plate, let it rest for 5 minutes, then slice it thinly against the grain.

Cook the pasta:

While the chicken is grilling, bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente. Reserve half a cup of the starchy pasta water before draining, because you'll need it later to bring everything together.

Sauté the aromatics and tomatoes:

Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the garlic and red onion and cook for 2 minutes until they smell sweet. Toss in the cherry tomatoes and let them soften for 3 to 4 minutes, just until they start to collapse.

Combine pasta and vegetables:

Add the drained spaghetti, olives, and reserved pasta water to the skillet and toss everything together until it's glossy and heated through. If it looks dry, drizzle in a little more olive oil.

Finish and assemble:

Pull the skillet off the heat and stir in the lemon juice, red wine vinegar, and chopped parsley. Add the sliced chicken and half the crumbled feta, tossing gently so the cheese starts to melt into the noodles.

Serve:

Divide the pasta among four plates and top each serving with the remaining feta and a little extra parsley if you like. Serve it right away while everything is still warm and fragrant.

Save

There was one night I made this after a long day when I was too tired to think straight, and I forgot to reserve the pasta water. I stood there staring at the dry noodles in the skillet, then just added a splash of the olive oil and a squeeze of lemon and tossed like my life depended on it. It still turned out beautifully, which taught me that this dish is forgiving as long as you keep tasting and adjusting. That's when I knew it was a keeper.

Making It Your Own

If you want to stretch this meal or add more vegetables, throw in some sautéed zucchini or roasted red peppers along with the tomatoes. I've also swapped the chicken for grilled shrimp when I'm in the mood for seafood, and it works just as well. Sometimes I'll add a pinch of red pepper flakes to the garlic and onion if I want a little heat, or toss in a handful of baby spinach at the end just to wilt it into the pasta. The base is so adaptable that you can make it a dozen different ways and it'll still taste like a trip to the Greek islands.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and I actually think they taste even better the next day once everything has had time to soak into the noodles. When you reheat it, add a splash of water or a drizzle of olive oil to loosen things up, because pasta always tightens as it sits. I usually reheat it gently in a skillet over low heat, tossing constantly, but you can also microwave it in short bursts if you're in a hurry. Just don't expect the chicken to stay quite as tender after a couple of days.

Serving Suggestions

This dish is hearty enough to stand on its own, but I love serving it with a simple green salad dressed in lemon and olive oil, or a basket of warm pita bread for scooping up any stray bits of feta and tomato. If you're feeling fancy, pour a crisp Greek white wine like Assyrtiko, which has enough acidity to cut through the richness of the cheese. On warm evenings, I'll set the table outside and serve this family style in a big shallow bowl so everyone can help themselves.

• A handful of toasted pine nuts sprinkled on top adds a lovely crunch and nutty richness.
• If you like things extra lemony, serve lemon wedges on the side for squeezing over each plate.
• Leftover grilled chicken can be used here, which makes this a fantastic way to use up what's already in your fridge.

Save

This is the kind of meal that makes weeknight cooking feel less like a chore and more like something to look forward to. Every time I make it, I'm reminded that good food doesn't have to be complicated, it just has to taste like you care.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

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

→ What's the best way to achieve juicy grilled chicken?

Pound the chicken breasts to even thickness before grilling to ensure uniform cooking. Grill over medium-high heat for 6–7 minutes per side, then let rest for 5 minutes before slicing. Avoid pressing down on the chicken while cooking.

→ Can I use fresh herbs instead of dried oregano?

Absolutely. Use 1 tablespoon fresh oregano leaves instead of the dried version. You can also add fresh basil or thyme for additional Mediterranean flavor.

→ Is there a gluten-free option for this dish?

Yes, substitute the spaghetti with gluten-free pasta or consider alternatives like chickpea pasta, brown rice pasta, or zucchini noodles. Cook according to package directions for best results.

→ How do I prevent the feta from melting?

Add the feta after removing the skillet from heat, stirring gently to combine. This keeps the cheese crumbly rather than melted. Sprinkle additional feta on top of each serving for texture.

→ What wine pairs well with this dish?

A crisp Greek white wine like Assyrtiko complements the Mediterranean flavors beautifully. Other options include Pinot Grigio or a dry Sauvignon Blanc.