Pin My stovetop was crowded with pots one weeknight when I threw together what I had: leftover grilled chicken, a pint of cherry tomatoes about to turn, and a block of feta I'd been saving. The result tasted like vacation, bright and tangy, with that perfect salty punch from olives and cheese. I've made it a dozen times since, tweaking the lemon here, adding more garlic there, and it never gets old. It's become my go-to when I want something that feels special but doesn't chain me to the stove. Some meals just click, and this one clicked hard.
I first made this for friends who claimed they didn't like olives, and I watched them go back for seconds without a word of protest. There's something about the way the briny Kalamata olives melt into the garlicky tomato sauce that converts skeptics. The feta gets creamy where it touches the hot pasta, almost like a sauce itself, and the lemon juice pulls everything into focus. It's the kind of dish that makes people lean back in their chairs and sigh contentedly. I've served it at casual dinners, packed it for potlucks, and eaten it straight from the skillet on lazy Sundays.
Ingredients
- Boneless, skinless chicken breasts: These grill up quickly and slice beautifully, but if they're thick, pound them to even thickness so they cook uniformly and stay juicy.
- Olive oil: Use it twice, once to coat the chicken and again to build the sauce, and don't skimp because it carries all those Mediterranean flavors.
- Dried oregano: A classic Greek herb that transforms plain chicken into something aromatic and sun-drenched.
- Spaghetti: The long strands catch the sauce and bits of tomato perfectly, though any pasta shape you love will work.
- Cherry tomatoes: They burst into sweet pockets of juice when sautéed, adding freshness without making the dish watery.
- Red onion: Milder and slightly sweet when cooked, it adds gentle sharpness without overpowering the other flavors.
- Garlic: Freshly minced garlic blooms in the oil and perfumes the entire dish with that unmistakable savory warmth.
- Kalamata olives: Their deep, briny flavor is essential for that authentic Greek taste, so don't swap them for bland canned ones.
- Fresh parsley: It brightens everything at the end, adding a pop of color and a hint of grassy freshness.
- Feta cheese: Crumbly, tangy, and creamy all at once, it melts slightly into the hot pasta and ties the whole dish together.
- Extra-virgin olive oil: Save your best bottle for the dressing because its fruity, peppery notes shine through.
- Fresh lemon juice: Squeezed right before using, it adds acidity that balances the richness of the cheese and oil.
- Red wine vinegar: Just a splash adds a subtle tang that deepens the overall flavor without making it taste sour.
Instructions
- Prep and grill the chicken:
- Preheat your grill pan until it's smoking hot, then brush the chicken with olive oil and season it generously with oregano, salt, and pepper. Grill each side for 6 to 7 minutes, resisting the urge to move it around, so you get those beautiful char marks and juicy, cooked-through meat.
- Rest and slice:
- Let the chicken rest on a plate for 5 minutes so the juices redistribute, then slice it thinly against the grain. This step makes all the difference between dry, tough chicken and tender, flavorful slices.
- Boil the pasta:
- While the chicken grills, bring a big pot of salted water to a rolling boil and cook the spaghetti until al dente, which usually takes a minute less than the package says. Reserve half a cup of that starchy pasta water before draining because it's liquid gold for binding the sauce.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the garlic and red onion, stirring until they soften and smell incredible, about 2 minutes. Toss in the cherry tomatoes and cook them until they start to collapse and release their juices, creating a light, chunky sauce.
- Combine pasta and toppings:
- Add the drained spaghetti, olives, and reserved pasta water to the skillet, tossing everything together so the pasta soaks up the tomato juices and gets glossy. If it looks dry, drizzle in a bit more olive oil and toss again.
- Finish with brightness:
- Pull the skillet off the heat and stir in the lemon juice, red wine vinegar, and chopped parsley, then add the sliced chicken and half the crumbled feta. Toss gently so the cheese starts to melt into the warm pasta without turning into a clumpy mess.
- Plate and serve:
- Divide the pasta among four plates, then sprinkle the remaining feta and extra parsley on top for a fresh, colorful finish. Serve it right away while everything is hot and the flavors are at their peak.
Pin I'll never forget the evening I made this after a long, draining week, and the smell of garlic and oregano filling the kitchen felt like an instant reset. My partner walked in, took one look at the pan, and said it smelled like we were on an island somewhere. We ate it on the couch with a bottle of cold white wine, and for a little while, the world felt smaller and kinder. That's what a good meal does: it gives you a moment to breathe and remember that simple pleasures matter.
Choosing Your Chicken
If your chicken breasts are uneven or extra thick, grab a meat mallet or even a heavy skillet and gently pound them to an even thickness before grilling. This ensures they cook at the same rate and stay tender instead of drying out on the edges while the center catches up. I've also swapped in chicken thighs when I want something a bit richer and more forgiving, since they stay juicy even if you overcook them slightly. For a smoky twist, try grilling the chicken outdoors over charcoal, which adds a subtle depth that pairs beautifully with the Mediterranean flavors. Whatever you choose, make sure the chicken is well-seasoned before it hits the heat.
Pasta Water Magic
That starchy, salty pasta water is your secret weapon for turning a pile of ingredients into a cohesive dish. When you add it to the skillet, it helps the olive oil emulsify into a light sauce that clings to every strand of spaghetti instead of pooling at the bottom. I learned this trick after years of making dry, separated pasta dishes, and now I never skip it. Start with a quarter cup and add more as needed, tossing constantly so everything comes together. It's a small step that makes a massive difference in texture and flavor.
Serving and Storing
This dish is best served immediately while the pasta is hot and the feta is just starting to soften, but leftovers are surprisingly good cold or gently reheated. I like to pack it in containers for lunch the next day, and the flavors only get bolder after sitting overnight. If you're reheating, add a splash of water or olive oil to loosen it up, and warm it gently so the chicken doesn't dry out. Pair it with a simple green salad or some crusty bread to soak up any extra sauce, and you've got a complete, satisfying meal.
- For a spicier kick, toss in a pinch of red pepper flakes when you sauté the garlic and onion.
- Swap the spaghetti for penne or fusilli if you want a shape that holds more sauce in every bite.
- Add a handful of fresh spinach or arugula at the end for extra greens and a peppery note.
Pin This Greek chicken spaghetti has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's proof that you don't need a long ingredient list or hours in the kitchen to make something that feels like a celebration.
Recipe Q&A
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 hours in advance and store it in the refrigerator. Slice it just before tossing with the pasta to maintain its texture. For best flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for up to 1 hour before grilling.
- → What type of pasta works best as a substitute?
While spaghetti is traditional, penne, rigatoni, or fusilli work beautifully with this sauce. You can also use whole wheat or gluten-free pasta depending on your dietary preferences. Just ensure it's cooked to al dente so it holds the light dressing without becoming mushy.
- → How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) using a meat thermometer, or when juices run clear when pierced with a knife. Grilling for 6-7 minutes per side over medium-high heat typically achieves this. Resting for 5 minutes after cooking helps retain moisture.
- → Can I use canned tomatoes instead of fresh cherry tomatoes?
Fresh cherry tomatoes provide the best texture and burst of flavor in this dish. However, if unavailable, you can use halved sun-dried tomatoes or canned diced tomatoes, though you may need to drain excess liquid to prevent the pasta from becoming too wet.
- → What wine pairs well with this dish?
A crisp Greek white wine such as Assyrtiko complements the Mediterranean flavors perfectly. The wine's acidity balances the richness of the feta and olive oil while enhancing the lemon and herb notes in the dressing. Other options include Pinot Grigio or Sauvignon Blanc.
- → Is this dish suitable for meal prep?
This dish is best enjoyed fresh, but you can prepare components in advance. Store grilled chicken, cooked pasta, and vegetables separately in the refrigerator. Combine them with the dressing and feta just before serving to maintain optimal texture and flavor.