Pin It The first time I made this, it was actually supposed to be a boring Tuesday dinner with whatever I had in the fridge. But something magical happened when the feta hit that warm pasta and started melting into little creamy pockets. My roommate walked in and immediately asked what smelled like a Greek island vacation. Now it is the meal I make when I want to feel like I am eating somewhere sunny even when it is raining outside.
Last summer I made this for my sister who swears she hates olives. She picked around them at first but then something about the briny kick against the sweet cherry tomatoes won her over. By the end of dinner she was actually fishing for the olives at the bottom of her bowl. Sometimes the ingredients you think will not work together end up being the ones that make the whole dish sing.
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 to coat the chicken before grilling for those gorgeous char marks
- 1 teaspoon dried oregano: The dried stuff actually works better here than fresh for that authentic Greek flavor
- Salt and black pepper: Be generous since pasta absorbs seasoning quickly
- 350 g spaghetti: Regular spaghetti works perfectly but linguine would be great too
- 2 cups cherry tomatoes: They burst beautifully and release their juices into the pasta
- 1/2 red onion: Thinly sliced so they soften quickly without overwhelming the dish
- 2 cloves garlic: Minced finely because nobody wants to bite into a raw garlic chunk
- 1/2 cup Kalamata olives: These are non negotiable for that authentic Greek taste
- 1/4 cup fresh parsley: Adds a fresh bright finish and makes everything look gorgeous
- 120 g feta cheese: Get the good stuff in brine not the pre crumbled kind
- 2 tablespoons extra virgin olive oil: For the pasta tossing this brings everything together
- 1 tablespoon fresh lemon juice: Brightens up the whole dish and cuts through the rich feta
- 1 teaspoon red wine vinegar: Just enough to give the dressing some backbone
Instructions
- Get your grill going:
- Preheat your grill pan or outdoor grill over medium high heat until it is nice and hot. Brush the chicken breasts with olive oil and sprinkle generously with oregano salt and pepper on both sides.
- Grill the chicken perfectly:
- Cook the chicken for 6 to 7 minutes per side until it is cooked through and the juices run clear. Let it rest on a plate for 5 minutes before slicing it thinly against the grain.
- Start the pasta water:
- While the chicken is grilling bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente then reserve 1/2 cup of the pasta water before draining.
- Build the flavor base:
- Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the garlic and red onion for 2 minutes until fragrant and softened then add the cherry tomatoes and cook for 3 to 4 minutes until they just start to burst.
- Bring it all together:
- Add the cooked spaghetti olives and that reserved pasta water to the skillet. Toss everything well so the pasta water creates a light sauce and heat everything through adding another splash of olive oil if the pasta looks dry.
- Add the finishing touches:
- Remove the skillet from the heat and stir in the lemon juice red wine vinegar and chopped parsley. Add the sliced chicken and half the feta tossing gently so the feta starts to melt slightly into the warm pasta.
- Plate and serve:
- Divide everything among plates and sprinkle with the remaining feta and extra parsley if you are feeling fancy. Serve immediately while everything is still warm and the cheese is melting into those perfect little pockets.
Pin It This has become my go to for dinner parties because people think it is so fancy but it actually comes together in under 40 minutes. Last time I served it my friend asked for the recipe before she even finished her first bite.
Making It Ahead
You can grill the chicken and slice it up to a day in advance just store it in the refrigerator. The vegetables can also be prepped ahead which makes the actual cooking feel almost effortless on busy weeknights.
What To Serve With It
A crisp green salad with a simple vinaigrette balances out the richness perfectly. Or go full Mediterranean and serve it alongside some warm pita bread and hummus for a complete feast.
Variations That Work
Sometimes I add artichoke hearts or roasted red peppers when I want to switch things up. The base recipe is so forgiving that you can really make it your own without worrying about ruining anything.
- Try adding pine nuts for some crunch
- Fresh basil works beautifully alongside the parsley
- A splash of white wine in the pan adds another layer of flavor
Pin It There is something so satisfying about a dish that tastes like a restaurant meal but comes together on a random Tuesday night. Hope this becomes one of your regular rotations too.
Recipe FAQ
- → Can I cook the chicken without a grill?
Yes, absolutely. Pan-sear the chicken breasts in a skillet over medium-high heat for 6-7 minutes per side, or bake them at 375°F (190°C) for 15-18 minutes until cooked through.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part. Alternatively, cut into the thickest portion—the juices should run clear with no pink.
- → Can I prepare this dish ahead of time?
You can prepare the components separately and refrigerate them for up to 2 days. Assemble and dress the pasta just before serving to keep it fresh and prevent it from becoming soggy.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of olive oil, or enjoy chilled as a pasta salad.
- → Can I substitute feta with another cheese?
Yes, goat cheese, ricotta salata, or even mozzarella work well. Feta's salty tang is distinctive, so softer cheeses provide different texture while hard varieties maintain a similar bite.
- → What wine pairs well with this dish?
A crisp Greek white wine like Assyrtiko complements the Mediterranean flavors beautifully. Alternatively, try Sauvignon Blanc, Pinot Grigio, or Vermentino for similar bright, refreshing profiles.