Greek Chicken Spaghetti Mediterranean Style

The first time I threw this together was on a Tuesday night when I had nothing planned but chicken and a half-empty box of spaghetti. Something about the salty feta clinging to warm pasta just clicked, and now it is the dinner my friends actually request when they come over.

Last summer my neighbor smelled the grilling chicken through our open windows and showed up with a bottle of Greek white wine. We ended up eating this on her back porch while the fireflies came out, and it became one of those meals that turned strangers into friends.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and stay tender, but pound them slightly if they are thick so they do not dry out
• Olive oil: Use two types, a regular one for cooking and extra-virgin for that bright finish at the end
• Dried oregano: The dried stuff actually works better here than fresh because it holds up to the heat and releases that classic Greek flavor
• Spaghetti: The thin strands catch all the little bits of tomato and olive better than short pasta shapes
• Cherry tomatoes: They burst just enough in the pan to create a light sauce without making the dish soggy
• Red onion: Thinly sliced it mellows out and adds just the right sharp bite against the creamy feta
• Kalamata olives: Their brininess is what ties everything together, so do not skip them
• Feta cheese: Buy a block and crumble it yourself rather than using pre-crumbled, it makes a huge difference in texture
• Lemon juice and red wine vinegar: This double acid trick brightens the whole dish and cuts through the rich elements

Instructions

Grill the chicken:

Get your grill pan nice and hot over medium-high heat, brush the chicken with oil and hit it with oregano, salt, and pepper. Cook about six or seven minutes per side until juices run clear, then let it rest on a plate for five minutes before slicing into thin strips.

Cook the spaghetti:

While the chicken works, boil a big pot of salted water and cook the pasta until al dente. Scoop out half a cup of the starchy water before draining, this liquid gold helps everything come together later.

Build the base:

Heat that extra-virgin olive oil in a large skillet and sauté the garlic and red onion for two minutes until they soften up. Toss in the cherry tomatoes and cook for three or four more minutes until they start to collapse but still hold their shape.

Bring it together:

Add the cooked spaghetti, olives, and that reserved pasta water to the skillet. Toss everything vigorously so the starch emulsifies with the oil into a silky coating that clings to each strand.

Finish with flavor:

Take the skillet off the heat and stir in the lemon juice, red wine vinegar, and fresh parsley. Fold in the sliced chicken and half the feta, letting the warm pasta soften the cheese just slightly.

Serve it up:

Divide among plates and shower with the remaining feta and any extra parsley you have. Get it to the table while the chicken is still warm and the cheese is yielding.

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My sister called me at midnight once after making this for her new boyfriend, just to say she finally understood why I cook the way I do. Sometimes the right recipe at the right moment can make you feel like you have been doing this your whole life.

Choosing Your Feta

Sheep milk feta has that proper tang and creaminess you want, while goat versions tend to be sharper and saltier. I have found the imported blocks from Greece are worth the extra dollar because they crumble beautifully and melt more readily than domestic brands.

Perfecting the Timing

Start grilling the chicken before you even drop the pasta in the water, since the chicken needs those extra minutes to rest. This staggered approach means everything finishes cooking at about the same time, so nothing sits around getting cold while you are still prepping.

Serving Suggestions

A crisp white wine like Assyrtiko cuts through the richness, but an ice-cold retsina works if you want to lean fully into the Greek theme. Serve it outside if you can, something about this dish just tastes better with warm air and maybe a breeze.

• A simple green salad dressed with lemon and olive oil balances everything out
• Crusty bread for catching any bits of tomato and feta that fall to the side
• Leftovers keep surprisingly well, though the pasta will soak up some of the liquid

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This is the kind of meal that makes people linger at the table longer than they planned, picking at the last crumbs of feta and talking about nothing and everything at once.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Boneless skinless chicken thighs work beautifully and may stay juicier during grilling. Adjust cooking time to 8–10 minutes per side until fully cooked through.

→ What pasta shapes work best?

While spaghetti is traditional, penne, rotini, or linguine all pair well with these Mediterranean flavors. Choose shapes that catch the cherry tomatoes and crumbled feta.

→ Can I make this without a grill?

A skillet works perfectly for stovetop cooking. Simply cook the seasoned chicken in a hot pan with olive oil for 5–6 minutes per side until done.

→ How long do leftovers keep?

Stored in an airtight container, leftovers stay fresh for 3–4 days in the refrigerator. Reheat gently with a splash of olive oil to prevent drying.

→ What can substitute for feta cheese?

Firm goat cheese, halloumi, or shredded mozzarella work well. For dairy-free options, try crumbled vegan feta or omit cheese entirely and add extra olives.

→ Is this dish freezer-friendly?

The cooked pasta and chicken freeze well for up to 2 months. Add fresh olives, tomatoes, and parsley after reheating for best texture and flavor.