Greek Chicken Spaghetti

The sun was already low when my neighbor Maria called me over to her balcony, carrying a steaming platter of this pasta. The scent of oregano and grilled chicken wafted through the hallway, and I found myself taking two helpings before she even mentioned the recipe. That evening changed how I thought about weeknight dinners forever.

Last summer, I made this for a dinner party when my cousin announced she was moving to Greece. Everyone kept asking for the recipe, but honestly, I had to message Maria three times to get the measurements right because she cooks by feel and memory.

Ingredients

• 2 boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy inside
• 1 tablespoon olive oil: Use this to brush the chicken before grilling for a nice golden crust
• 1 teaspoon dried oregano: Rub this thoroughly into the chicken with salt and pepper for authentic Greek flavor
• 350 g (12 oz) spaghetti: Standard spaghetti works perfectly here but linguine would be great too
• 2 cups cherry tomatoes halved: They burst slightly when cooked and release their juices into the pasta
• 1/2 red onion thinly sliced: Red onion has a milder sweetness that complements the salty olives
• 2 cloves garlic minced: Add this when you sauté the onion so it does not burn
• 1/2 cup Kalamata olives pitted and halved: These bring that essential briny punch that makes the dish feel genuinely Greek
• 1/4 cup fresh parsley chopped: Stir some in at the end and save some for garnish
• 120 g (4 oz) feta cheese crumbled: Use good quality sheep milk feta if you can find it
• 2 tablespoons extra-virgin olive oil: This coats the pasta and vegetables helping everything cling together
• 1 tablespoon fresh lemon juice: This brightens the whole dish right at the end
• 1 teaspoon red wine vinegar: Just a subtle tang that rounds out all the rich elements

Instructions

Grill the chicken to perfection:

Heat a grill pan or outdoor grill over medium-high heat while you brush the chicken with olive oil and season with oregano, salt, and pepper. Cook for 6 to 7 minutes per side until the juices run clear, then let it rest for 5 minutes before slicing thinly.

Cook the spaghetti:

While the chicken grills, boil a large pot of salted water and cook the spaghetti until al dente, then save 1/2 cup of the pasta water before draining.

Build the flavor base:

Heat the 2 tablespoons of olive oil in a large skillet over medium heat and sauté the garlic and red onion for 2 minutes until softened, then add the cherry tomatoes and cook for another 3 to 4 minutes until they just start to soften.

Bring it all together:

Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing well to combine and heat through, then remove from heat and stir in the lemon juice, red wine vinegar, and parsley.

Finish and serve:

Gently fold in the sliced chicken and half the crumbled feta, then divide among plates and sprinkle with the remaining feta and extra parsley.

Save

My teenage son who usually complains about chunks in his pasta actually asked me to pack leftovers for his lunch the next day, which might be the biggest compliment this recipe has ever received.

Making It Ahead

I have grilled the chicken and assembled everything except the final dressing up to a day in advance, then just warmed it gently with a splash more olive oil before serving.

Vegetarian Option

When my vegetarian sister visits, I swap the chicken for chickpeas and add extra feta, which makes it just as satisfying and protein-rich.

Serving Suggestions

A crisp white wine like Assyrtiko cuts through the richness beautifully, and a simple green salad with cucumber and red wine vinegar on the side makes it a complete meal.

• Warm some crusty bread to soak up any juices left on the plate
• Sprinkle extra dried oregano over each serving for an aromatic finish
• Save a few whole cherry tomatoes to scatter on top for color

Save

Somehow, this simple pasta manages to taste like summer vacation even on a gray Tuesday in November.

Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully and add extra juiciness. Just adjust cooking time to 8–10 minutes per side until cooked through.

→ What pasta alternatives work well?

Penne, rotini, or linguine all pair nicely with the Mediterranean flavors. Whole wheat or gluten-free pasta options also work perfectly.

→ Can I make this ahead of time?

The components can be prepped in advance, but it's best assembled just before serving. Store cooked chicken and pasta separately, then toss with dressing when ready.

→ What if I don't have a grill?

Pan-searing the chicken in a hot skillet works great. Cook 5–6 minutes per side until golden and cooked through, resting before slicing.

→ How long do leftovers keep?

Store in an airtight container for up to 3 days. The pasta may absorb some dressing, so add a splash of olive oil when reheating.