Save The first time I made this Greek chicken spaghetti, my kitchen filled with the most incredible aroma of oregano and garlic. My roommate wandered in from her room asking what smelled like a tiny taverna had opened up in our apartment. We ended up eating straight from the skillet, standing at the counter, because waiting to set the table felt impossible.
I served this at a summer dinner party last year when my friend announced she was moving to Greece. Everyone kept asking for the recipe, but honestly, I hadnt written anything down yet. I made it three times that week trying to recreate exactly what Id done by feel and taste memory.
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Ingredients
- Chicken breasts: Boneless and skinless cook quickly and evenly, plus they absorb the oregano seasoning beautifully
- Dried oregano: This is the backbone of Greek flavor, so use good quality stuff and dont be shy with it
- Spaghetti: The long strands catch all those little bits of tomato, olive, and feta in every forkful
- Cherry tomatoes: They hold their shape better than larger tomatoes when cooked, giving you little bursts of sweetness
- Red onion: Adds a mild sharpness that cuts through the rich feta and olive oil
- Kalamata olives: These bring that essential briny punch that makes the dish taste authentically Mediterranean
- Feta cheese: Creamy and salty, it ties all the flavors together while adding luxurious texture
- Lemon juice: Fresh brightness that wakes up the whole dish and balances the olive oil
Instructions
- Get that chicken going:
- Fire up your grill pan or outdoor grill until its nice and hot. Brush those chicken breasts with olive oil and give them a generous coating of oregano, salt, and pepper.
- Grill to perfection:
- Cook the chicken for about 6 to 7 minutes on each side until its cooked through. Let it rest on a plate for 5 minutes so the juices redistribute, then slice it into thin strips.
- Cook the pasta:
- While the chicken is grilling, boil a big pot of salted water and cook your spaghetti until its al dente. Save that half cup of pasta water before you drain, its liquid gold for the sauce.
- Build the flavor base:
- Heat olive oil in a large skillet and sauté the garlic and red onion for about 2 minutes until they soften up. Add those cherry tomatoes and let them cook for another 3 to 4 minutes until they just start to break down.
- Add the finishing touches:
- Take the skillet off the heat and stir in the lemon juice, red wine vinegar, and parsley. Gently fold in the sliced chicken and half the feta.
Save This dish has become my go to for new neighbors and heartbroken friends alike. Something about the bright flavors and comfort food carbs just makes everything feel a little more manageable.
Making It Ahead
You can grill the chicken and cook the pasta up to a day in advance, just keep them separate in the refrigerator. The pasta might need a splash of water when you reheat everything together.
Wine Pairing
A crisp Assyrtiko from Santorini is perfect, but any dry Greek white wine like Moschofilero will work beautifully. The acidity cuts through the feta while complementing the grilled chicken.
Serving Ideas
A simple green salad with cucumber and a light vinaigrette balances the richness of the pasta. Crusty bread is essential for mopping up any leftover sauce at the bottom of the bowl.
- Grill some extra vegetables alongside the chicken if you want to bulk up the servings
- Keep red pepper flakes on the table for anyone who likes a little heat
- Finish with a drizzle of your best olive oil right before serving
Save There is something magical about how this dish transports you straight to a Greek island with just one bite. Enjoy every forkful.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and often stay juicier during grilling. Adjust cooking time to 8–9 minutes per side and ensure internal temperature reaches 165°F (74°C).
- → What pasta substitutes work well?
Penne, rotini, or fusilli capture the chunky vegetables and feta nicely. For gluten-free options, try brown rice pasta, chickpea pasta, or zucchini noodles for a lighter version.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 4 days. Reheat gently with a splash of olive oil or water over medium-low heat, or microwave in 30-second intervals. The pasta absorbs flavors overnight, often tasting even better the next day.
- → Can I make this without a grill?
Absolutely. Pan-sear the chicken in a hot skillet with olive oil for 5–6 minutes per side until golden and cooked through. You'll achieve similar caramelization and flavor.
- → What other cheeses complement this dish?
Feta is traditional, but you could try goat cheese for creaminess, shaved Parmesan for nuttiness, or halloumi for a salty, grillable alternative that holds its shape well.
- → How can I add more vegetables?
Spinach or arugula wilts nicely into the hot pasta. Grilled zucchini, bell peppers, or artichoke hearts also complement the Mediterranean flavors. Add them during the final tossing so they stay vibrant.
