Greek Chicken Spaghetti

The smell of oregano hitting a hot grill pan still pulls me back to my tiny apartment kitchen where I first attempted to recreate a vacation dinner from Crete. I'd been craving that specific combination of briny olives, bright lemon, and smoky chicken for weeks, and finally decided to just go for it without overthinking the technique. My roommate wandered in mid-chop and immediately started helping herself to cherry tomatoes, which somehow made the whole evening feel more convivial than a dinner for one ever should.

Last summer I made this for friends who were going through a rough patch with a kitchen renovation, and something about the vibrant colors and fresh flavors seemed to momentarily lift everyone's spirits. We ate standing up around my small kitchen island, and someone mentioned that the dish felt like sunshine on a plate, which stuck with me because sometimes food really is that straightforwardly comforting.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they grill evenly and stay juicy throughout.
• 1 tablespoon olive oil: Use this to coat the chicken before grilling, creating those gorgeous char marks that add so much flavor depth.
• 1 teaspoon dried oregano: The backbone of Greek seasoning, but rub it between your palms first to wake up the essential oils.
• Salt and black pepper: Be generous here, as both the pasta water and final dish need proper seasoning to pop.
• 350 g spaghetti: The thin strands catch all the pan juices and sauce bits better than chunkier pasta shapes.
• 2 cups cherry tomatoes halved: They burst slightly in the skillet, releasing their juices to create a light sauce coating the pasta.
• 1/2 red onion thinly sliced: Adds a mild sweetness that balances the salty olives and tangy feta perfectly.
• 2 cloves garlic minced: Let it sizzle just briefly in the oil so it mellows without turning bitter or brown.
• 1/2 cup Kalamata olives pitted and halved: These bring that essential briny punch that makes the dish unmistakably Greek.
• 1/4 cup fresh parsley chopped: More than a garnish, this adds fresh herbal brightness against the rich elements.
• 120 g feta cheese crumbled: Use a good quality sheep's milk feta if you can find it, it makes a remarkable difference.
• 2 tablespoons extra virgin olive oil: This finishes the dish, so reach for the nice bottle you'd drizzle over finished dishes.
• 1 tablespoon fresh lemon juice: Squeeze this right at the end to preserve its bright, acidic punch.
• 1 teaspoon red wine vinegar: Adds a subtle complexity that lemon alone can't provide.

Instructions

Season and grill the chicken:

Get your grill pan ripping hot over medium-high heat while you brush the chicken with olive oil and sprinkle generously with oregano, salt, and pepper. Grill for 6 to 7 minutes per side until beautifully marked and cooked through, then let it rest on a plate for 5 minutes before slicing thinly against the grain.

Cook the pasta:

While the chicken works, boil a large pot of well-salted water and cook the spaghetti until al dente, which should be about a minute less than the package suggests since it'll finish cooking in the skillet later.

Build the base:

Heat those 2 tablespoons of olive oil in your large skillet over medium heat, then sauté the garlic and red onion for about 2 minutes until they're softened and fragrant. Toss in the cherry tomatoes and let them cook for 3 to 4 minutes, just until they start to collapse and release their juices.

Bring it all together:

Add the cooked spaghetti, olives, and that reserved pasta water to the skillet, tossing everything together so the starch from the pasta water helps create a silky coating that clings to every strand.

Finish with brightness:

Pull the skillet from the heat and stir in the lemon juice, red wine vinegar, and parsley, then fold in the sliced chicken and half the feta. Divide onto plates and shower with the remaining feta, maybe an extra sprinkle of parsley if you're feeling fancy.

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My sister-in-law requested this recipe after having it at our place, and now she makes it every Sunday as part of her meal prep routine. She says her coworkers always comment on how incredible her lunch smells when she reheats it, which is the highest compliment a work lunch can receive.

Making It Your Own

Sometimes I swap in roasted red peppers for half the cherry tomatoes when I want deeper, sweeter flavor. The sweetness plays beautifully against the salty olives and tangy feta, creating a more complex profile that still feels entirely Greek.

The Feta Factor

Not all feta is created equal, and I learned this the hard way after buying a cheap brand that crumbled into dry, flavorless dust. A proper sheep's milk feta should be creamy enough to melt slightly when it hits the warm pasta, creating those luxurious pockets of richness throughout the dish.

Perfecting the Grill Marks

Don't be tempted to move the chicken around too much once it hits the hot pan, even if your instinct says you should be fussing with it. Let it develop those sear marks undisturbed, and only flip once you can see the meat pulling away from the grates slightly when you give it a gentle nudge.

• Pat the chicken completely dry before seasoning so you get proper contact with the hot surface.
• Let your grill pan get properly hot before adding the first piece of chicken.
• Use tongs instead of a fork to avoid piercing the meat and losing precious juices.

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This recipe has become my go-to when I want to serve something that feels special and thoughtful without spending hours in the kitchen. There's something about the combination of warm, charred chicken and cool, creamy feta that just works, every single time.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and tend to be more juicy and flavorful. Just adjust cooking time to ensure they're cooked through, typically 8–10 minutes per side depending on thickness.

→ What pasta alternatives work well?

Penne, rotini, or fusilli catch the sauce and ingredients nicely. For a lighter option, try whole wheat or chickpea pasta. The dish also works with zucchini noodles or spaghetti squash for a low-carb version.

→ Can I make this ahead of time?

Grill the chicken and prepare the vegetables in advance. Cook pasta fresh and toss everything together just before serving. The flavors meld even better after sitting for 15 minutes at room temperature.

→ What can I substitute for feta cheese?

Cotija cheese offers a similar salty crumble. For a dairy-free option, try vegan feta or omit entirely—the dish remains delicious with just the olives and herbs providing briny, savory notes.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta absorbs more dressing as it sits, so you may want to add a splash of olive oil and lemon when reheating. Best enjoyed gently warmed or at room temperature.