Save Greek Chicken Spaghetti is a vibrant Mediterranean-inspired dish that brings together juicy grilled chicken, fresh vegetables, and salty feta cheese. This easy-to-make pasta meal is perfect for anyone looking for a flavorful, wholesome dinner that tastes like a summer evening in Greece.
Save The key to this dish is the combination of warm spaghetti and grilled chicken with fresh, uncooked elements like feta and parsley. The simple dressing of lemon juice and extra-virgin olive oil provides a zesty finish that highlights the quality of the ingredients.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 350 g (12 oz) spaghetti
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 120 g (4 oz) feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, sprinkle with oregano, salt, and pepper.
- Step 2
- Grill the chicken for 6–7 minutes per side, or until cooked through and juices run clear. Transfer to a plate, rest for 5 minutes, then slice thinly.
- Step 3
- While the chicken cooks, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 4
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté garlic and red onion for 2 minutes until softened. Add cherry tomatoes and cook 3–4 minutes, until just softened.
- Step 5
- Add cooked spaghetti, olives, and reserved pasta water to the skillet. Toss well to combine and heat through, adding more olive oil if needed.
- Step 6
- Remove skillet from heat. Stir in lemon juice, red wine vinegar, and chopped parsley. Add sliced chicken and half the feta, tossing gently.
- Step 7
- Divide among plates, sprinkle with remaining feta and extra parsley if desired. Serve immediately.
Zusatztipps für die Zubereitung
For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs 1 hour before grilling.
Varianten und Anpassungen
Substitute whole wheat or gluten-free pasta as desired to suit your dietary needs.
Serviervorschläge
Pair this Mediterranean dish with a crisp Greek white wine such as Assyrtiko for a complete dining experience.
Save This Greek Chicken Spaghetti is a testament to the beauty of Mediterranean cooking. By combining simple, high-quality ingredients with easy techniques, you can create a meal that is both nourishing and deeply satisfying.
Recipe FAQ
- → Can I prepare this dish ahead of time?
You can grill and slice the chicken up to 4 hours in advance and store it in the refrigerator. Cook the pasta fresh just before serving to maintain the best texture. The dressing can be prepared several hours ahead.
- → What can I use instead of feta cheese?
Ricotta salata, goat cheese, or even mozzarella work well as alternatives. Each will provide a different flavor profile while maintaining the Mediterranean essence of the dish.
- → How do I know when the chicken is cooked through?
The chicken is done when the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. The juices should run clear when pierced with a knife.
- → Can I use a different type of pasta?
Absolutely. Penne, linguine, or fettuccine work beautifully with this sauce. You can also use whole wheat, gluten-free, or chickpea pasta depending on your dietary preferences.
- → What wine pairs best with this dish?
A crisp Greek white wine like Assyrtiko is ideal, but any light, refreshing white wine with good acidity will complement the fresh Mediterranean flavors. Pinot Grigio or Sauvignon Blanc are excellent alternatives.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of olive oil. The pasta may absorb some dressing, so add extra lemon juice and olive oil when reheating if needed.