Greek Chicken Spaghetti

My tiny apartment kitchen smelled like a Greek island taverna the first time I made this. I had just come home from a trip to Santorini where I watched an elderly grandmother cook chicken in her courtyard, and I was determined to recreate that magic. The olives were too salty that first attempt, but the combination of warm pasta with cool feta and bright lemon kept me coming back until I got it right.

Last summer my neighbor Sarah caught the lemon-garlic aromas drifting through our shared hallway and showed up at my door with a bottle of Assyrtiko. We ate this on my balcony while the sun went down, and she told me it was better than anything she had in Mykonos. Now she requests it every time she comes over for dinner, and I always keep extra olives on hand just in case.

Ingredients

• Boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout grilling
• Olive oil: Use two different kinds if you can, regular for cooking and extra virgin for the bright finish
• Spaghetti: The long strands catch all those cherry tomato juices and olive bits perfectly
• Cherry tomatoes: They burst beautifully in the pan creating their own little sauce pockets
• Red onion: Thinly sliced becomes sweet and mild after just a couple minutes in hot oil
• Garlic: Minced fine so it disperses through every bite without being overwhelming
• Kalamata olives: These bring that essential briny punch that makes the dish sing
• Feta cheese: Get the block and crumble it yourself for the best creamy texture and distribution
• Fresh parsley: It adds this little herbal brightness that cuts through the rich elements
• Lemon juice: Fresh squeezed makes such a difference over bottled, you can really taste it
• Red wine vinegar: Just enough to give everything a tangy backbone without overpowering

Instructions

Get that chicken going:

Fire up your grill pan over medium high heat and brush those chicken breasts with olive oil, then sprinkle generously with oregano, salt, and pepper

Grill to perfection:

Cook the chicken 6 to 7 minutes per side until juices run clear, then let it rest on a plate for 5 minutes so all those juices stay inside when you slice

Start your pasta water:

While chicken works, get a big pot of salted water boiling and cook spaghetti until al dente, but save that half cup of pasta water before draining

Build the flavor base:

Heat olive oil in a large skillet and sauté garlic and red onion for 2 minutes until fragrant and softened, then add cherry tomatoes and cook 3 to 4 minutes until they just start breaking down

Bring it all together:

Add cooked spaghetti, olives, and that reserved pasta water to the skillet, tossing everything well so the pasta water creates a silky coating

Add the bright finishes:

Remove from heat and stir in lemon juice, red wine vinegar, and parsley, then fold in sliced chicken and half the feta

Finish and serve:

Divide among plates and sprinkle with remaining feta and any extra parsley, then serve immediately while everything is still warm

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My mother called me halfway through making this once and I got distracted, slightly overcooking the chicken. But you know what, tossed with all those tomatoes and olives and feta, nobody noticed a thing. Sometimes the forgiving dishes become the ones we make most often because they work with our imperfect lives.

Making It Ahead

You can grill the chicken up to a day in advance and just slice it when ready to serve, though I recommend warming it slightly. The vegetables can also be prepped and stored in separate containers. Just do not combine everything until the last minute or the pasta will soak up all those beautiful juices and get soggy.

Choosing Your Olives

Kalamata olives are traditional here, but I have used oil cured black olives in a pinch and the results were still fantastic. Just avoid those canned black olives from the pizza topping section, they are too bland and salty in the wrong way. If you are near a specialty grocer, look for olives from the olive bar instead of jars.

Perfect Pairings

A crisp white wine like Assyrtiko or Pinot Grigio cuts through the richness beautifully. For a complete Mediterranean spread, serve with a simple cucumber salad dressed with more olive oil and oregano. Warm crusty bread on the side never hurts either, because that sauce is too good to leave behind.

• Grilled zucchini rounds make a perfect light starter
• A simple green salad with vinaigrette balances the pasta nicely
• Keep some extra lemon wedges on the table for those who love extra brightness

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This dish has become my go to for feeding friends because it feels special but does not require me to be glued to the stove all evening. There is something about those Mediterranean flavors that makes everyone slow down and stay at the table longer.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and may stay juicier during grilling. Adjust cooking time to 8-9 minutes per side.

→ What pasta alternatives work well?

Penne, rigatoni, or fusilli capture the chunky vegetables well. For gluten-free, try chickpea or brown rice pasta.

→ Can I make this ahead?

Grill chicken and prepare vegetables up to a day ahead. Cook pasta fresh and toss everything together just before serving.

→ What if I don't have a grill?

Pan-sear chicken in a cast-iron skillet for similar charred flavor, or roast at 400°F for 18-20 minutes until cooked through.

→ Is feta essential?

Substitute crumbled goat cheese, halloumi, or shaved Parmesan. Each brings a unique salty element that complements the Mediterranean flavors.

→ How do I store leftovers?

Keep refrigerated in an airtight container for 3-4 days. Reheat gently with a splash of olive oil to prevent sticking.