Greek Chicken Spaghetti

The first time I made this Greek chicken spaghetti, I was trying to recreate a vacation memory from a tiny taverna in Santorini. My kitchen smelled like garlic and lemon, and even though I was miles from the Aegean, that first bite transported me right back to white-washed walls and sunset views. Now it is our go-to Tuesday dinner, the one my kids actually request by name.

Last summer, my neighbor Sarah stopped by while I was grilling the chicken. She ended up staying for dinner, and we sat on my back porch eating this spaghetti straight from the pan while the fireflies came out. Sometimes the best meals happen when you least expect them to.

Ingredients

• Chicken breasts: Boneless and skinless work best here for quick, even cooking
• Olive oil: Use two types, regular for cooking and extra virgin for that finishing Greek flavor
• Dried oregano: The dried stuff actually holds up better than fresh in this recipe
• Spaghetti: Standard is perfect, but the dish works beautifully with angel hair too
• Cherry tomatoes: They burst gently in the pan, releasing just enough juice to create a light sauce
• Red onion: Thinly sliced, it mellows out beautifully when sautéed
• Garlic: Minced fine so it disperses evenly through every bite
• Kalamata olives: These are nonnegotiable for that authentic Greek punch
• Fresh parsley: Adds this bright green freshness that cuts through the rich cheese
• Feta cheese: Get the good stuff packed in brine, it makes all the difference
• Lemon juice: Fresh squeezed only, bottled just does not compare
• Red wine vinegar: Just a teaspoon adds this subtle depth you cannot quite put your finger on

Instructions

Get that chicken going:

Fire up your grill pan to medium high, brush the chicken with olive oil, and give it a generous coating of oregano, salt, and pepper. Let it cook for about 6 to 7 minutes per side until it is done through, then let it rest on a plate for 5 minutes before slicing it thin.

Start the water:

While the chicken is grilling, get a big pot of salted water boiling and cook your spaghetti until it is al dente. Before you drain it, scoop out and save about half a cup of that starchy pasta water, it is going to work magic in your sauce later.

Build the flavor base:

In a large skillet, warm the extra virgin olive oil over medium heat and toss in the garlic and sliced red onion. Let them soften for about 2 minutes, then add the cherry tomatoes and cook for another 3 to 4 minutes until they just start to break down.

Bring it all together:

Add the cooked spaghetti, olives, and that reserved pasta water to the skillet. Toss everything together well, letting the water create a silky coating on the pasta and heating everything through.

Finish with the good stuff:

Take the skillet off the heat and stir in the lemon juice, red wine vinegar, and fresh parsley. Gently fold in the sliced chicken and half the crumbled feta, then divide among plates and top with the remaining feta.

Save

My brother in law usually claims he does not like Greek food, but he went back for thirds of this spaghetti. Sometimes winning people over just takes the right dish.

Make It Ahead

Grill the chicken up to two days in advance and store it sliced in the refrigerator. The pasta actually tastes better after sitting in the fridge overnight, so this makes excellent leftovers for lunch the next day.

Wine Pairing

A crisp Assyrtiko from Greece is perfect, but if you cannot find it, a dry Pinot Grigio works beautifully. The acidity in both wines cuts through the rich feta and complements the bright lemon notes.

Serving Suggestions

A simple green salad with cucumber and a light vinaigrette balances the pasta perfectly. Some warm crusty bread to soak up any extra juices never hurt anyone either.

• Let people add extra feta at the table, some guests love a really salty finish
• Keep crushed red pepper flakes handy for anyone who wants a little heat
• This dish needs to be eaten warm, not piping hot or room temperature

Save

Greek food has this way of making every dinner feel like a celebration, even on a random Tuesday night.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to 2 days in advance and refrigerate it. Slice it just before assembling the dish, or add it cold and let the warm pasta heat it through gently.

→ What's the best way to cook the pasta?

Cook spaghetti to al dente according to package directions, typically 9-11 minutes. Reserve pasta water before draining—the starch helps bind the sauce and creates a silky coating on the noodles.

→ Can I use a different pasta shape?

Absolutely. Penne, fusilli, or linguine work wonderfully. Choose a shape with texture that catches the tomato and olive mixture well for even distribution of flavors.

→ How do I prevent the feta from melting too much?

Add the feta off heat after removing the skillet from the flame. This prevents it from breaking down. You can also crumble it fresh over each plate just before serving.

→ What wine pairs well with this dish?

Greek white wines like Assyrtiko, Sauvignon Blanc, or Pinot Grigio complement the bright Mediterranean flavors. The acidity cuts through the richness of the feta and olive oil beautifully.

→ Can I make this vegetarian?

Yes, simply omit the chicken and add extra vegetables like zucchini, bell peppers, or artichoke hearts. Increase the feta or add chickpeas for additional protein.