Greek Chicken Spaghetti (Print)

Mediterranean pasta featuring grilled chicken, cherry tomatoes, Kalamata olives, and crumbled feta cheese in a lemon vinaigrette.

# Components:

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

# Expert Advice:

01 -
  • It delivers bold Mediterranean flavors without a long ingredient hunt or complicated technique.
  • The combination of warm pasta, juicy chicken, and cool feta creates a contrast that keeps every bite interesting.
  • It comes together in about half an hour, making it perfect for nights when you want real food fast.
  • Leftovers taste even better the next day after the flavors meld in the fridge.
02 -
  • Don't skip resting the chicken after grilling or you'll lose all those flavorful juices the moment you slice into it.
  • Reserve pasta water before draining because once it's gone, you can't get it back, and it's the secret to a silky, cohesive sauce.
  • Add the lemon juice and vinegar off the heat so the acidity stays bright and doesn't cook off into bitterness.
03 -
  • Marinate the chicken in olive oil, lemon juice, and oregano for an hour before grilling to infuse even more flavor and keep it extra moist.
  • Use block feta and crumble it yourself instead of buying pre-crumbled, which is often dry and coated in anti-caking agents that prevent it from melting nicely.
  • Taste the pasta water before adding it to the skillet, if it's not salty enough, your final dish will taste flat no matter what you do.
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