Greek Chicken Spaghetti (Printable)

Grilled chicken, cherry tomatoes, briny olives, and creamy feta tossed with spaghetti for a fresh Mediterranean meal.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - Salt and black pepper to taste

→ Pasta

05 - 12 oz spaghetti

→ Vegetables

06 - 2 cups cherry tomatoes, halved
07 - 1/2 red onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 1/2 cup Kalamata olives, pitted and halved
10 - 1/4 cup fresh parsley, chopped

→ Cheese

11 - 4 oz feta cheese, crumbled

→ Dressing

12 - 2 tablespoons extra-virgin olive oil
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon red wine vinegar
15 - Freshly ground black pepper to taste

# Directions:

01 - Preheat grill pan or outdoor grill to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with oregano, salt, and pepper. Grill 6-7 minutes per side until cooked through with clear juices. Transfer to plate and rest 5 minutes before slicing thinly.
02 - Bring large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
03 - Heat 2 tablespoons olive oil in large skillet over medium heat. Sauté garlic and red onion for 2 minutes until softened. Add cherry tomatoes and cook 3-4 minutes until just softened.
04 - Add cooked spaghetti, olives, and reserved pasta water to skillet. Toss well to combine and heat through, adding additional olive oil as needed.
05 - Remove skillet from heat. Stir in lemon juice, red wine vinegar, and chopped parsley. Add sliced chicken and half the feta cheese, tossing gently to combine.
06 - Divide among serving plates and sprinkle with remaining feta cheese and additional parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but you'll be eating in 35 minutes flat.
  • The tangy feta and briny olives make every bite feel like a little vacation to the Mediterranean.
  • Leftovers actually get better the next day when all the flavors have had time to mingle.
02 -
  • Don't skip resting the chicken after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Reserve that pasta water before you drain, because once it's gone you can't get it back and you'll miss the silky texture it adds.
  • Toss half the feta in while the pasta is still hot so it gets creamy, then save the rest for topping so you get both textures.
03 -
  • Let your grill pan get really hot before adding the chicken so you get those beautiful charred lines that add smoky flavor.
  • Taste the pasta water before you reserve it, if it's not salty enough the whole dish will taste flat, so don't be shy with the salt when boiling.
  • Crumble the feta with your hands instead of a knife so you get irregular chunks that melt differently and create pockets of creamy, tangy goodness.
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