Greek Chicken Spaghetti

Last summer my neighbor returned from Santorini and could not stop talking about this simple pasta she had at a tiny taverna. I recreated it from her description, and now my entire family requests it weekly. Something about the salty feta against bright tomatoes makes even a Tuesday night feel like a holiday.

My youngest daughter helped me make this last Friday when her best friend came over for dinner. They stood at the counter crumbling feta and popping cherry tomatoes into their mouths, and suddenly cooking felt less like a chore and more like a party. That friend has since asked for the recipe twice.

Ingredients

• 2 boneless skinless chicken breasts: Pat them completely dry before seasoning so they develop beautiful grill marks and do not steam
• 1 tablespoon olive oil: This helps the oregano and salt cling to the chicken while creating a slight crust
• 1 teaspoon dried oregano: Rub it between your fingers before sprinkling to release the aromatic oils
• Salt and black pepper: Season more generously than you think you need, as the pasta needs plenty of flavor
• 350 g (12 oz) spaghetti: Bronze-cut pasta holds the sauce better, but any good quality brand works beautifully
• 2 cups cherry tomatoes: Choose ones that feel heavy and give slightly when pressed, those will have the most juice
• 1/2 red onion: Thinly slice them so they soften quickly without overpowering the delicate tomatoes
• 2 cloves garlic: Do not brown them or they will turn bitter, just until you smell their perfume
• 1/2 cup Kalamata olives: These add the essential briny punch that makes this taste authentically Greek
• 1/4 cup fresh parsley: Stir it in at the very end so it keeps its bright green color and fresh taste
• 120 g (4 oz) feta cheese: Use a block and crumble it yourself for better texture than pre-crumbled
• 2 tablespoons extra-virgin olive oil: This becomes your sauce base, so use the good stuff you would drizzle on bread
• 1 tablespoon fresh lemon juice: Add it right at the end to preserve that sunny acidity
• 1 teaspoon red wine vinegar: This adds just enough sharpness to cut through the rich feta
• Freshly ground black pepper: Grind it right over the pasta for the most aromatic finish

Instructions

Grill the chicken:

Get your grill pan screaming hot over medium-high heat. Brush the chicken with olive oil, then sprinkle with oregano, salt, and pepper, pressing the seasonings gently into the meat. Cook for 6 to 7 minutes per side until juices run clear and the interior reaches 165°F. Let it rest on a plate for 5 minutes before slicing into thin strips against the grain.

Cook the spaghetti:

While the chicken grills, bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, usually about 1 minute less than the package directions. Before draining, scoop out 1/2 cup of that starchy cooking water and save it for the sauce.

Build the flavor base:

Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, cooking for 2 minutes until they soften and smell amazing. Toss in the cherry tomatoes and cook for 3 to 4 minutes, just until they start to blister and release their juices.

Bring it all together:

Add the cooked spaghetti to the skillet along with those gorgeous olives and a splash of the reserved pasta water. Toss everything vigorously to coat the pasta and create a silky sauce. If it looks dry, add more pasta water a tablespoon at a time.

Add the finishing touches:

Remove the skillet from the heat completely. Drizzle in the lemon juice, red wine vinegar, and half the crumbled feta, tossing gently. Add the sliced chicken and toss once more. Serve immediately with the remaining feta and extra parsley scattered on top.

Save

This recipe became my go-to for potlucks after three different people asked for it at the same neighborhood gathering. Now whenever I see those purple Kalamata olives at the store, I grab an extra jar just in case someone drops by unexpectedly.

Choosing the Right Feta

Sheep milk feta will give you the creamiest texture and most complex flavor, but a cow and sheep blend works beautifully too. Avoid the crumbled feta in tubs, as it often contains anti-caking agents that make it grainy. A block of feta kept in brine will always taste fresher and more authentic to this Mediterranean dish.

Wine Pairing

A crisp Assyrtiko from Santorini cuts through the rich feta and complements the briny olives perfectly. If you cannot find Greek wine, a dry Sauvignon Blanc or Pinot Grigio will work just as well. The bright acidity in these wines mirrors the lemon and tomatoes while refreshing your palate between bites.

Make Ahead Tips

Grill the chicken up to 24 hours in advance and store it sliced in the refrigerator. The vegetables can be prepped and kept in separate containers. When ready to eat, just cook the pasta and warm everything together in one skillet.

• Never add the feta until the very end or it will melt completely and lose its creamy texture
• The pasta continues absorbing liquid as it sits, so keep a little extra pasta water on hand for leftovers
• This dish travels well for potlucks, but pack the feta separately and sprinkle it on right before serving

Save

This pasta has become my comfort food for all seasons, somehow feeling equally perfect for a summer patio dinner or a cozy winter night when I need something bright and hopeful on the table.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and stay extra juicy. Just adjust cooking time to 8–10 minutes per side until they reach 165°F internal temperature.

→ What pasta substitutes work well?

Try penne, rotini, or orzo for different textures. Whole wheat or chickpea pasta adds fiber and protein. For gluten-free, opt for brown rice or quinoa pasta.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The pasta absorbs dressing as it sits, so add a splash of olive oil and lemon juice when reheating.

→ Can I make this vegetarian?

Absolutely. Replace chicken with grilled halloumi cubes, chickpeas, or pan-seared tofu. Increase vegetables and add artichoke hearts for extra Mediterranean flair.

→ What sides pair well with this dish?

A crisp Greek salad with cucumber and tzatziki, warm pita bread, or roasted vegetables like zucchini and eggplant complement the flavors beautifully.

→ Can I grill the vegetables too?

Yes! Grill halved cherry tomatoes and red onion slices alongside the chicken for smoky depth. Add them to the pasta in step 5.