Greek Chicken Spaghetti

The first time I made this Greek chicken spaghetti was on a Tuesday night when my grocery delivery included chicken and pasta but absolutely nothing that went together traditionally. I'd just returned from a trip to Athens where I'd watched a grandmother toss together something similar in her tiny kitchen, laughing that recipes were for tourists, not cooks.

My roommate walked in while I was grilling the chicken and immediately asked what smelled like a taverna. We ended up eating straight from the skillet, standing at the counter, and she made me promise to teach her the trick of tossing hot pasta with tomatoes just until they soften but don't collapse.

Ingredients

• Boneless chicken breasts: Grill these with just olive oil and oregano for that authentic Greek taverna flavor that cannot be duplicated with any other seasoning combination
• Spaghetti: The thin strands catch the olive oil and lemon dressing better than penne or rigatoni, making each bite perfectly coated
• Cherry tomatoes: When halved and briefly sautéed they release just enough juice to create a light sauce while maintaining their sweet burst
• Kalamata olives: These briny jewels are absolutely non-negotiable for the authentic Mediterranean punch that transforms ordinary pasta
• Feta cheese: Use the good stuff packed in brine, not pre-crumbled, and crumble it yourself for the creamiest texture
• Red wine vinegar and lemon: This acid duo brightens the entire dish and cuts through the rich olive oil perfectly

Instructions

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Grill the oregano chicken:

Preheat your grill pan over medium-high heat and brush the chicken with olive oil. Sprinkle generously with dried oregano, salt, and pepper, then grill 6 to 7 minutes per side until juices run clear. Let the chicken rest for 5 minutes before slicing into thin strips against the grain.

Cook the spaghetti:

While the chicken grills, bring a large pot of salted water to boil and cook the spaghetti until al dente. Reserve that precious half cup of pasta water before draining, as it is the secret to silkier pasta.

Build the flavor base:

Heat the olive oil in your large skillet over medium heat and sauté the garlic and red onion for 2 minutes until softened and fragrant. Add the halved cherry tomatoes and cook 3 to 4 minutes until just softened but still holding their shape.

Bring it all together:

Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing well to combine and heat through. Remove from heat and stir in the lemon juice, red wine vinegar, and parsley. Gently fold in the sliced chicken and half the feta, then serve immediately topped with the remaining feta.

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This recipe became my go-to for dinner parties after my Greek friend Maria took one bite and asked if my grandmother was from the islands. The highest compliment I have ever received in my kitchen.

Marinating Makes Magic

Spend just one hour marinating the chicken in olive oil, lemon juice, and dried herbs before grilling. The difference is remarkable and reminds me of watching restaurant prep in Athens where everything gets a bath in olive oil before hitting the heat.

Pasta Water Science

The starch in your pasta water is what transforms olive oil and vinegar into a proper sauce that clings to each strand. I learned this the hard way after years of watery pasta until a chef friend watched me cook and pointed out I was pouring liquid gold down the drain.

Wine Pairing Magic

A crisp Assyrtiko from Santorini is the traditional choice but any dry Greek white like Moschofilero works beautifully. The high acid and mineral notes cut through the olive oil while complementing the briny olives and sharp feta perfectly.

• Chill your wine glass for 10 minutes before serving
• Avoid oaky wines as they clash with the bright Mediterranean flavors
• Extra feta on the side never hurt anyone

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There is something deeply satisfying about a pasta dish that tastes like sunshine and salt, like you have been transported to a tiny island taverna without leaving your kitchen.

Frequently Asked Recipe Questions

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken for up to 24 hours in advance. Keep it refrigerated, then grill it fresh when ready to serve. You can also grill the chicken earlier in the day and serve it at room temperature.

→ What type of spaghetti works best?

Traditional durum wheat spaghetti works beautifully. For dietary preferences, try whole wheat for added fiber or gluten-free pasta. Cook until al dente to maintain the proper texture when tossed with the sauce.

→ How do I keep the chicken moist while grilling?

Don't skip the resting period after grilling—it allows juices to redistribute throughout the meat. Pound chicken breasts to even thickness before cooking, and avoid overcooking. A meat thermometer helps ensure they reach 165°F internally without drying out.

→ Can I use sun-dried tomatoes instead of fresh?

Absolutely. Sun-dried tomatoes add concentrated flavor and richness. Use about 1 cup, reconstitute them if needed, and add them to the skillet with the pasta. Adjust the liquid accordingly since they absorb more oil.

→ What wine pairs well with this dish?

Greek white wines like Assyrtiko work wonderfully, as suggested in the notes. Crisp, mineral-driven whites with good acidity complement the briny olives and salty feta. Sauvignon Blanc or Pinot Grigio are excellent alternatives.

→ Is this dish suitable for meal prep?

It's best enjoyed fresh, but you can prep components individually: cook pasta ahead, grill and slice chicken, and chop vegetables. Store separately and assemble just before serving to maintain texture and prevent pasta from becoming mushy.