Greek Chicken Spaghetti

The first time I made this Greek chicken spaghetti, my kitchen smelled like a tiny taverna on a sun-drenched island. I had just come home from a trip to Athens and was desperate to recreate those bright, briny flavors that had haunted my dreams. My roommate wandered in, attracted by the sizzling garlic and the sharp tang of feta, and ended up staying for dinner. That impromptu meal became a weekly tradition we both looked forward to after long workdays.

Last summer, I served this at a rooftop dinner party as the sun set over the city. Everyone went quiet for that beautiful first bite, then suddenly the table was buzzing with questions about the recipe. My friend Maria, who actually grew up in Greece, asked for seconds and said it reminded her of Sunday lunches at her grandmothers house in Thessaloniki.

Ingredients

• Chicken breasts: Boneless and skinless gives you the best ratio of meat to surface area for absorbing that oregano and olive oil marinade
• Olive oil: Use two types here, regular for cooking and extra virgin for that final glossy finish that makes everything sing
• Dried oregano: The dried stuff actually works better than fresh here, earthy and concentrated
• Spaghetti: The long strands catch all those cherry tomato halves and olives beautifully
• Cherry tomatoes: They hold their shape better than larger tomatoes when they hit the hot skillet
• Red onion: Thinly sliced so it wilts just enough in the pan without losing its crunch
• Kalamata olives: These dark purple jewels bring that essential salty punch that defines Greek cuisine
• Feta cheese: Crumbled so it distributes evenly throughout the pasta, some melting slightly, some staying in creamy chunks

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 sprinkle generously with oregano, salt, and pepper. Let them sizzle for about 6 to 7 minutes per side until they are cooked through. Set them aside to rest for 5 minutes before slicing into thin strips.

Cook the spaghetti:

While the chicken grills, bring a large pot of salted water to a rolling boil. Cook the spaghetti until it is perfectly al dente, then grab that half cup of pasta water before draining.

Build the flavor base:

Heat the extra virgin olive oil in a large skillet over medium heat. Toss in the garlic and red onion, cooking for about 2 minutes until they soften and become fragrant. Add those halved cherry tomatoes and let them cook for 3 to 4 minutes until they are just starting to soften.

Bring it all together:

Add the cooked spaghetti, olives, and that precious reserved pasta water to the skillet. Toss everything together so the pasta water creates a light sauce that clings to each strand. Remove from heat and stir in the lemon juice, red wine vinegar, and fresh parsley. Fold in the sliced chicken and half the feta cheese.

Finish and serve:

Divide among four plates and shower with the remaining crumbled feta. Add an extra pinch of parsley if you are feeling fancy and serve immediately while everything is still warm.

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This dish became my go-to for comfort during a particularly hectic autumn. There was something about the bright, zesty flavors that cut through the stress of endless work projects. My partner started requesting it on Sunday nights as a way to transition gently into the week ahead.

Making It Your Own

Sometimes I toss in some artichoke hearts or roasted red peppers when I want to bulk up the vegetable content. A handful of spinach wilts beautifully into the hot pasta right at the end.

Wine Pairings

A crisp Assyrtiko is perfect, cutting through the richness of the feta and complementing the olives. Pinot Grigio works nicely too if you cannot find Greek wine at your local shop.

Meal Prep Magic

This pasta keeps surprisingly well for lunch the next day, though I recommend packing the feta separately and sprinkling it on right before eating. The flavors actually deepen overnight.

• Double the chicken while you are at it and use the extra for salads or wraps
• Chop all your vegetables in advance to make weeknight cooking even faster
• The dressing can be whisked together in a jar and kept in the fridge for up to a week

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I hope this recipe brings a little sunshine to your table, no matter the season outside.

Recipe Questions & Answers

→ Can I make this ahead of time?

Prepare ingredients in advance but toss everything just before serving. The pasta absorbs liquid quickly, so add extra olive oil and lemon juice if reheating leftovers.

→ What can I substitute for feta cheese?

Try goat cheese, halloumi, or grated Parmesan. For dairy-free options, use nutritional yeast or omit cheese entirely and add extra olives for saltiness.

→ How do I store leftovers?

Refrigerate in an airtight container up to 3 days. Reheat gently with splash of olive oil and water to revive sauce texture. The flavors actually deepen overnight.

→ Can I use chicken thighs instead?

Absolutely. Boneless thighs stay juicier during grilling. Adjust cooking time to 8-10 minutes per side depending on thickness.

→ What pasta shapes work best?

Spaghetti coats beautifully with the olive oil dressing. Penne, rigatoni, or linguine also work well. Choose shapes with surface area to catch the feta and olives.

→ Is this suitable for meal prep?

Yes. Portion into containers and refrigerate. Pack extra lemon wedges on the side to brighten flavors when reheating. The pasta absorbs sauce, so drizzle with oil before eating.