Greek Chicken Spaghetti (Printable)

Mediterranean spaghetti with grilled chicken, tomatoes, olives, and feta cheese. Fresh, flavorful, and easy to prepare.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - Salt and black pepper to taste

→ Pasta

05 - 12 oz spaghetti

→ Vegetables

06 - 2 cups cherry tomatoes, halved
07 - 1/2 red onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 1/2 cup Kalamata olives, pitted and halved
10 - 1/4 cup fresh parsley, chopped

→ Cheese

11 - 4 oz feta cheese, crumbled

→ Dressing

12 - 2 tablespoons extra-virgin olive oil
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon red wine vinegar
15 - Freshly ground black pepper to taste

# Method:

01 - Preheat grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with oregano, salt, and pepper.
02 - Grill chicken for 6-7 minutes per side until cooked through and juices run clear. Transfer to plate and rest for 5 minutes, then slice thinly.
03 - Bring large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
04 - Heat 2 tablespoons olive oil in large skillet over medium heat. Sauté garlic and red onion for 2 minutes until softened. Add cherry tomatoes and cook 3-4 minutes until just softened.
05 - Add cooked spaghetti, olives, and reserved pasta water to skillet. Toss well to combine and heat through, adding more olive oil if needed.
06 - Remove skillet from heat. Stir in lemon juice, red wine vinegar, and chopped parsley. Add sliced chicken and half the feta, tossing gently.
07 - Divide among plates, sprinkle with remaining feta and extra parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about half an hour but tastes like you spent all afternoon in the kitchen.
  • The combination of tangy feta, briny olives, and fresh lemon makes every bite feel sunny and satisfying.
  • Leftovers taste incredible cold straight from the fridge the next day.
02 -
  • Reserve that pasta water before you drain, it's the secret to making everything cling together without extra butter or cream.
  • Let the chicken rest after grilling or all those juices will run out onto the cutting board instead of staying in the meat.
  • Toss the feta in off the heat so it softens but doesn't completely melt into mush.
03 -
  • Use a grill pan with ridges if you don't have an outdoor grill, you'll still get those beautiful char marks and smoky flavor.
  • Toss half the feta in with the pasta and save the rest for topping, it gives you creamy bites and tangy crumbles all at once.
  • Taste before serving and adjust with more lemon, salt, or pepper, every batch of tomatoes and feta is a little different.
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