Pin It The scent of oregano and grilled chicken always pulls me back to a tiny rooftop restaurant in Athens where I first fell in love with Greek cuisine. I've been recreating that vibrant combination of flavors at home ever since, especially on busy weeknights when I need something that feels special but comes together quickly. This pasta dish has become my go-to for when friends drop by unexpectedly and I want to serve something impressive without spending hours in the kitchen.
Last summer my sister came over exhausted from a new job and I made this for us. She took one bite, closed her eyes, and said this was exactly the kind of meal that makes you remember why food matters. Now whenever she visits she asks for that chicken pasta with the good olives.
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Ingredients
- 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- 1 tablespoon olive oil: Use this for brushing the chicken before grilling to prevent sticking
- 1 teaspoon dried oregano: Rub this thoroughly into the chicken for authentic Greek flavor
- Salt and black pepper: Season generously on both sides of the chicken
- 350 g spaghetti: This amount perfectly balances with the chicken and vegetables
- 2 cups cherry tomatoes: Halving them releases just enough juices to create a light sauce
- 1/2 red onion: Thin slices add sweetness and crunch throughout the pasta
- 2 cloves garlic: Mince these finely so they distribute evenly without overwhelming
- 1/2 cup Kalamata olives: These add essential brine that cuts through the richness
- 1/4 cup fresh parsley: Chop this right before serving to maintain its bright flavor
- 120 g feta cheese: Crumble half into the pasta and save the rest for topping
- 2 tablespoons extra-virgin olive oil: This coats the pasta and carries the other flavors
- 1 tablespoon fresh lemon juice: Add this at the very end to brighten everything up
- 1 teaspoon red wine vinegar: A splash adds depth without overpowering the dish
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Instructions
- Grill the chicken to perfection:
- Preheat your grill pan over medium-high heat while you brush the chicken with olive oil and coat it with oregano salt and pepper. Grill for 6 to 7 minutes per side until juices run clear then let it rest 5 minutes before slicing thinly.
- Cook the spaghetti:
- Boil a large pot of salted water and cook the spaghetti until al dente then reserve half a cup of that starchy pasta water before draining.
- Build the flavor base:
- Heat olive oil in a large skillet over medium heat and sauté the garlic and red onion for 2 minutes until softened and fragrant.
- Soften the tomatoes:
- Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes until they just start to break down.
- Combine everything:
- Add the cooked spaghetti olives and reserved pasta water to the skillet tossing well to coat the pasta and heat everything through.
- Add the finishing touches:
- Remove from heat and stir in the lemon juice red wine vinegar parsley sliced chicken and half the feta tossing gently.
- Serve it up:
- Divide among plates and sprinkle with the remaining feta and extra parsley if desired.
Pin It This recipe has saved countless weeknight dinners when I wanted something restaurant quality but had zero energy for complicated cooking. Something about the combination of warm pasta tangy feta and fresh herbs just makes everything feel better.
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Marinating Makes The Difference
If you have even 30 minutes to spare let the chicken hang out in olive oil lemon juice and oregano before grilling. The difference in flavor depth is remarkable and it takes almost no extra effort.
Pasta Water Magic
That half cup of starchy water you save is the secret to restaurant style pasta at home. It creates an emulsion that helps the dressing cling to every strand of spaghetti instead of pooling at the bottom of the bowl.
Make It Your Own
Sometimes I add spinach during the last minute of cooking or swap in artichoke hearts for extra Mediterranean vibes. The base recipe is forgiving enough to handle whatever vegetables you have on hand.
- Try grilled zucchini in summer when its abundant at the market
- Whole wheat pasta works beautifully here if you want extra fiber
- A glass of Assyrtiko takes this from dinner to occasion
Pin It Gather some good wine and people you love around the table. This pasta is best enjoyed slowly with conversation flowing and no one checking their phones.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance and store it in the refrigerator. For best flavor, marinate it in olive oil, lemon juice, and dried oregano for 1 hour before grilling. Slice just before serving to maintain tenderness.
- → What's the best way to prevent the feta from melting?
Add the feta cheese after removing the skillet from heat and just before serving. Crumble it gently into the warm pasta so it softens slightly without losing its texture. Reserve some feta for garnishing each plate for visual appeal.
- → Can I use a different pasta shape?
Absolutely. Penne, fusilli, or linguine work beautifully with this sauce. Thinner pastas like angel hair cook faster, while thicker cuts hold the dressing better. Choose based on your preference and adjust cooking time accordingly.
- → Is there a vegetarian alternative?
Replace the chicken with grilled halloumi cheese, chickpeas, or additional vegetables like zucchini and bell peppers. Grill these items until golden, then proceed with the same sauce and tossing method for a delicious meat-free version.
- → What wine pairs best with this dish?
A crisp Greek white wine like Assyrtiko complements the Mediterranean flavors beautifully. The wine's acidity balances the richness of the feta and olive oil while enhancing the fresh lemon notes in the dressing.
- → How do I make this gluten-free?
Simply substitute the spaghetti with gluten-free pasta, using the same cooking method. Many gluten-free pasta brands cook similarly to traditional pasta, though some may need slightly less time. Check package directions and reserve the same amount of pasta water for tossing.
