Save Summer evenings on the balcony taught me that pasta doesn't always need a heavy sauce. One August, I threw together grilled chicken with whatever I had from the market, cherry tomatoes, feta, olives, and it became the kind of meal I craved every week after. The lemon juice hit the warm noodles and everything just woke up. No fuss, no long simmering, just bright flavors that tasted like vacation even on a Tuesday.
I made this for friends who claimed they didn't like olives, and by the end of the night, they were fishing for the last few Kalamatas in the bowl. Something about the way the tomatoes soften and mingle with the garlic changes everything. We sat outside with string lights overhead, and someone said it tasted like a Greek island they'd never been to.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and soak up the oregano beautifully, slice them thin after resting so they stay juicy and tender.
- Olive oil: Use a good one for brushing the chicken and another drizzle of extra virgin for finishing, it makes all the difference in flavor.
- Dried oregano: This is your shortcut to that Mediterranean vibe, don't skip it even if you think herbs don't matter.
- Spaghetti: Regular works perfectly, but whole wheat adds a nutty bite if you want a heartier feel.
- Cherry tomatoes: Halved and sautéed just until they start to collapse, they create a light, almost sauce like coating.
- Red onion: Thinly sliced and softened in the pan, it adds a gentle sweetness without overpowering.
- Garlic: Minced fresh, two cloves give a warm, aromatic base that ties everything together.
- Kalamata olives: Pitted and halved, they bring that briny punch that balances the richness of the feta.
- Fresh parsley: Chopped and stirred in at the end, it brightens the whole dish and adds a pop of green.
- Feta cheese: Crumbled and creamy, some melts into the pasta and some stays in little tangy pockets.
- Extra virgin olive oil: Drizzled at the finish, this is where quality oil really shines and coats every strand.
- Fresh lemon juice: Squeezing this in off the heat keeps it bright and zingy, never dull or cooked out.
- Red wine vinegar: Just a teaspoon adds a subtle sharpness that wakes up the tomatoes and feta.
Instructions
- Prep and Season the Chicken:
- Preheat your grill pan or outdoor grill over medium high heat until it's nice and hot. Brush each chicken breast with olive oil, then sprinkle with oregano, salt, and pepper, pressing gently so the seasonings stick.
- Grill the Chicken:
- Lay the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side, you want those char marks and the juices to run clear. Transfer to a plate, let it rest for 5 minutes, then slice thinly against the grain.
- Boil the Pasta:
- While the chicken grills, bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, following the package time. Before draining, scoop out half a cup of that starchy pasta water and set it aside.
- Sauté the Aromatics and Tomatoes:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and toss in the garlic and red onion, stirring for about 2 minutes until they soften and smell amazing. Add the halved cherry tomatoes and cook for 3 to 4 minutes, just until they start to burst and release their juices.
- Combine Pasta and Vegetables:
- Add the drained spaghetti, olives, and reserved pasta water to the skillet, tossing everything together so the noodles are coated and glossy. If it looks dry, drizzle in a bit more olive oil.
- Finish with Lemon and Chicken:
- Pull the skillet off the heat and stir in the lemon juice, red wine vinegar, and chopped parsley. Add the sliced chicken and half the crumbled feta, tossing gently so everything is mixed but not mashed.
- Plate and Serve:
- Divide the pasta among four plates, then sprinkle the remaining feta and a little extra parsley on top. Serve it right away while it's warm and fragrant.
Save The first time I served this, my neighbor asked for the recipe before she even finished her plate. She said it reminded her of a taverna she loved in Crete, and I realized that good food doesn't need to be complicated to take you somewhere. We ended up talking about travel and summer and the little meals that stick with you long after the plates are cleared.
Make It Your Own
If you have time, marinate the chicken for an hour in olive oil, lemon juice, and a pinch of oregano, it soaks up even more flavor. You can swap in whole wheat or gluten free pasta without changing a thing, just cook it to the package directions. Add a handful of baby spinach or arugula at the end if you want more greens, they'll wilt right into the warm pasta.
Pairing and Serving
This pairs beautifully with a crisp Greek white wine like Assyrtiko, something with enough acidity to stand up to the lemon and feta. Serve it family style in a big shallow bowl so everyone can help themselves, and keep some extra parsley and feta on the table for those who want more. A simple side of crusty bread or a green salad with a light vinaigrette is all you need.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste amazing cold for lunch the next day. If you want to reheat, do it gently in a skillet with a splash of water or olive oil so the pasta doesn't dry out. The feta will melt a bit more, but that just makes it creamier.
- Store the chicken and pasta together or separately depending on how you plan to eat it.
- Add a squeeze of fresh lemon juice when reheating to wake up the flavors again.
- Don't microwave on high or the pasta will get rubbery, low and slow is the way to go.
Save This dish has become my go to for nights when I want something that feels special without the stress. It's the kind of meal that makes people linger at the table, and that's always the best compliment.
Kitchen Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicier. Increase cooking time by 2-3 minutes per side and ensure they reach an internal temperature of 165°F.
- → What's the best way to cook the chicken?
Grilling provides the best flavor, but you can also pan-sear or bake at 400°F for 18-20 minutes. The key is not overcooking to maintain juiciness.
- → Can I make this ahead of time?
Cook components separately and refrigerate. Combine just before serving to prevent pasta from absorbing too much liquid and losing texture.
- → What wine pairs well with this dish?
A crisp Greek white wine like Assyrtiko complements the Mediterranean flavors beautifully. Alternatively, try a light Sauvignon Blanc or Pinot Grigio.
- → How do I prevent the pasta from sticking?
Reserve pasta water before draining and use it to adjust sauce consistency. Toss immediately after combining ingredients and add a drizzle of olive oil if needed.
- → Are there gluten-free options?
Absolutely. Substitute with gluten-free pasta, ensuring you adjust cooking time according to package directions. All other ingredients are naturally gluten-free.