Save to Pinterest Last summer, my neighbor returned from Santorini with bottles of olive oil and stories about tavernas serving pasta with grilled chicken and feta. I attempted to recreate it from her descriptions, accidentally grilling the chicken a bit too long while distracted by her travel photos. The slightly charred edges, though, gave the dish exactly the rustic character it needed, and now I embrace those happy kitchen mistakes.
My husband requested this for his birthday dinner, skeptical about pasta with grilled chicken instead of the usual red sauce. He went back for seconds, pausing only to declare it better than any restaurant version we have tried on our travels. Now it appears at least twice a month on our dinner rotation.
Ingredients
- 2 boneless skinless chicken breasts: Pound them slightly to even thickness for consistent grilling
- 1 tablespoon olive oil: Use this to brush the chicken before it hits the heat
- 1 teaspoon dried oregano: The dried version holds up better to grilling than fresh
- Salt and black pepper: Season generously before grilling
- 350 g spaghetti: Bronze-cut pasta holds sauce beautifully if you can find it
- 2 cups cherry tomatoes: They burst gently in the pan releasing just enough moisture
- 1/2 red onion: Thin slices provide sweetness and color contrast
- 2 cloves garlic: Minced fine so it mellows rather than burns
- 1/2 cup Kalamata olives: These bring essential brine and salt to the dish
- 1/4 cup fresh parsley: Chopped coarsely for bright pops of herbal flavor
- 120 g feta cheese: Quality Greek feta makes all the difference here
- 2 tablespoons extra virgin olive oil: Finish with the good stuff for maximum flavor
- 1 tablespoon fresh lemon juice: Add this right at the end to preserve brightness
- 1 teaspoon red wine vinegar: Just enough acid to cut through the rich elements
Instructions
- Grill the chicken to perfection:
- Preheat your grill pan over medium-high heat, brush the chicken with olive oil, and season with oregano, salt, and pepper. Cook for 6 to 7 minutes per side until the juices run clear, then let it rest for 5 minutes before slicing into thin strips.
- Cook the spaghetti until al dente:
- Boil salted water and cook the spaghetti according to package directions, remembering to reserve 1/2 cup of the starchy pasta water before draining. This liquid gold helps bind everything together later.
- Build the flavor base:
- Heat olive oil in a large skillet over medium heat, sautéing the garlic and red onion for 2 minutes until softened. Add the cherry tomatoes and cook for another 3 to 4 minutes until they just begin to collapse.
- Combine everything together:
- Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing well to heat through. Remove from heat, then stir in the lemon juice, red wine vinegar, parsley, sliced chicken, and half the feta.
- Finish and serve immediately:
- Divide among plates, sprinkling the remaining feta and any extra parsley on top. The contrast between warm pasta and cool crumbled cheese is something special.
Save to Pinterest This recipe became our go-to for impromptu dinner parties when we want something impressive but not stressful. Guests always ask for the recipe, and I happily share the story of my neighbor and her Santorini adventures.
Making It Your Own
Sometimes I add artichoke hearts or sun-dried tomatoes when I want to switch things up. The basic formula remains the same, which is the beauty of this dish.
Wine Pairing
A crisp Assyrtiko from Santorini would be traditional but any acidic white wine works beautifully. The bright citrus notes complement the feta and olives perfectly.
Make-Ahead Tips
You can grill the chicken and prepare the vegetables in advance, keeping everything separate until ready to serve. The pasta should be cooked just before tossing for the best texture.
- Grill the chicken up to a day ahead and slice it cold
- Halve the tomatoes and slice the onion in the morning
- Everything comes together in under 10 minutes when you are ready to eat
Save to Pinterest I hope this brings a little Mediterranean sunshine to your table, no matter where you are. Sometimes the best recipes come from the simplest stories.
Common Recipe Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal as they grill evenly and stay tender when sliced thinly.
- → Can I use a different pasta than spaghetti?
Yes, whole wheat or gluten-free pasta varieties can be substituted based on preference or dietary needs.
- → How do I enhance the chicken's flavor before cooking?
Marinate the chicken in olive oil, lemon juice, and herbs for about an hour to deepen its Mediterranean flavor.
- → What role do Kalamata olives play in this dish?
Kalamata olives add a salty, briny kick that complements the grilled chicken and fresh tomatoes beautifully.
- → Is there a recommended wine pairing?
A crisp Greek white wine like Assyrtiko pairs perfectly, enhancing the dish's fresh, tangy notes.