Greek Chicken Spaghetti Mediterranean Pasta

The first time I made this Greek Chicken Spaghetti, it was a complete accident. I had planned a standard grilled chicken dinner, but my friend showed up with a bag of cherry tomatoes and a block of feta, insisting we turn it into something more exciting. The kitchen filled with the most incredible aromas, garlic hitting hot oil, tomatoes blistering in the pan, and we ended up eating standing up around the stove because we could not wait another second to dig in.

Last summer, I made this for a dinner party when it was too hot to turn on the oven. Everyone gathered around the kitchen island, sipping wine and watching me grill the chicken while the pasta water bubbled away. Something about the combination of smoky grilled meat, bright tomatoes, and creamy feta just makes people relax and conversations flow a little easier.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and slices beautifully over pasta
• Olive oil: Use two kinds, regular for cooking and extra virgin for that final finish
• Dried oregano: The dried herb actually works better here than fresh for that authentic Greek flavor
• Spaghetti: The thin strands catch all the juices and small bits of tomato
• Cherry tomatoes: They hold their shape better than larger tomatoes and burst with sweetness
• Red onion: Thinly sliced, it mellows out beautifully in the pan
• Garlic: Freshly minced releases those aromatic oils that make everything taste better
• Kalamata olives: These bring that essential briny punch that defines Greek cuisine
• Fresh parsley: Adds brightness and a fresh contrast to the rich elements
• Feta cheese: The creamy salty tang is what pulls the whole dish together
• Lemon juice: Fresh squeezed acid cuts through the olive oil and balances the dish
• Red wine vinegar: Just a touch adds depth and complexity to the simple dressing

Instructions

Grill the chicken perfectly:

Preheat your grill pan or outdoor grill to medium high heat, brush the chicken breasts with olive oil, then sprinkle generously with oregano, salt, and pepper before grilling 6 to 7 minutes per side until the juices run clear.

Rest and slice strategically:

Let the chicken rest on a plate for 5 minutes so all those juices stay inside the meat, then slice it thinly against the grain for maximum tenderness.

Cook the spaghetti smart:

Boil your pasta in generously salted water until al dente, but remember to reserve that precious half cup of starchy pasta water before draining.

Build the flavor base:

Heat olive oil in your large skillet over medium heat, sauté the garlic and onion for 2 minutes until fragrant and softened, then add the cherry tomatoes and cook until they just start to blister and collapse.

Combine everything:

Add the cooked spaghetti, olives, and that reserved pasta water to the skillet, tossing well to coat every strand and create a silky sauce that clings to the pasta.

Add the finishing touches:

Remove from heat, stir in the lemon juice, red wine vinegar, and parsley, then gently fold in the sliced chicken and half the feta.

Serve it up:

Divide among warm plates and shower each serving with the remaining crumbled feta and an extra sprinkle of parsley.

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This recipe has become my go to for those nights when I want something that feels special but does not require hours of prep. The first time my partner tried it, they went back for seconds and then asked when I could make it again, which is pretty much the highest compliment I can imagine.

Making It Your Own

I have discovered that marinating the chicken for an hour in olive oil, lemon juice, and herbs takes it to another level. The meat becomes more tender and the flavors penetrate deeper, but honestly, even without marinating, this dish is incredible.

Perfect Pairings

A crisp Greek white wine like Assyrtiko cuts through the richness beautifully. I also love serving this with a simple arugula salad dressed with nothing but lemon and olive oil to let the pasta shine.

Storage And Reheating

This keeps surprisingly well in the refrigerator for up to three days. I actually think the flavors develop more overnight, making it perfect for meal prep lunches. The only thing to remember is that the pasta will absorb the sauce, so add a splash of olive oil when reheating.

• Store in airtight containers to keep the feta from drying out
• Reheat gently over low heat to prevent the chicken from toughening
• Sprinkle fresh feta on top after reheating for the best texture

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I hope this brings a little Mediterranean sunshine to your kitchen table. There is something so joyful about a dish that tastes like vacation but comes together on a random Tuesday night.

Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and tend to stay juicier during grilling. Adjust cooking time to 8–9 minutes per side until cooked through.

→ What pasta alternatives work well?

Penne, rotini, or fusilli capture the Mediterranean flavors nicely. For a lighter option, try angel hair or use whole wheat or gluten-free pasta as suggested.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil to refresh the pasta.

→ Can I make this without a grill?

Pan-sear the chicken in a hot skillet with olive oil for 6–7 minutes per side. You'll achieve delicious golden-brown results without needing outdoor equipment.

→ What can I substitute for feta cheese?

Cotija offers a similar crumbly texture and salty tang. For a milder option, try fresh goat cheese or ricotta salata.

→ Is this meal freezer-friendly?

Freeze components separately. Grill and slice chicken ahead, store cooked pasta without dressing, and combine with fresh vegetables and cheese when reheating for best texture.