Greek Chicken Spaghetti (Print View)

Mediterranean-inspired pasta with grilled chicken, tomatoes, olives, and feta cheese for a vibrant, flavorful meal.

# Components:

→ 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 ounces 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 ounces 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

# Directions:

01 - Preheat grill pan or outdoor grill to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with oregano, salt, and pepper.
02 - Grill chicken for 6 to 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, then 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 to 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 as 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 to combine.
07 - Divide among plates and sprinkle with remaining feta and additional parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in one skillet after the chicken is done, so cleanup is faster than ordering takeout.
  • The feta melts just enough to coat the pasta without turning heavy or rich.
  • Leftovers taste even better the next day when the garlic and lemon have had time to mingle.
02 -
  • Do not skip resting the chicken, cutting it too soon turns juicy meat into dry shreds.
  • Reserve that pasta water before you drain, it is the secret to a silky sauce that clings instead of pooling.
  • Add the lemon juice off the heat so it stays bright and does not turn bitter.
03 -
  • Marinate the chicken in olive oil, lemon juice, and oregano for an hour before grilling if you have time, it adds another layer of flavor.
  • Use a mix of red and yellow cherry tomatoes for a prettier plate and a slightly sweeter taste.
  • Toss the hot pasta with a little olive oil right after draining if you are not adding it to the skillet immediately, it prevents sticking.
Return