Save My neighbor Eleni knocked on my door one August evening holding a covered bowl, insisting I try what she called proper Greek comfort food. Inside was a tumble of glossy pasta, charred chicken, and crumbled feta still warm from her kitchen. I ate it standing at the counter, and by the time I scraped the bottom I was already planning how to recreate it. That bowl changed the way I thought about weeknight dinners entirely.
I made this for my book club on a night when I had no time to fuss, and it turned into the most requested recipe of the year. Someone said it tasted like vacation, and I think she meant the kind of meal that feels both indulgent and easy. We sat around the table long after the plates were empty, passing wine and talking until the candles burned low.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine slightly with a rolling pin so they cook evenly and stay juicy, no dry edges.
- Olive oil: Use a fruity extra virgin for drizzling at the end, it makes the whole dish taste brighter.
- Dried oregano: Greek oregano has a sharper, more floral bite than the Italian kind, worth seeking out if you can.
- Spaghetti: I love the way long noodles tangle with the olives and tomatoes, but any pasta shape will work.
- Cherry tomatoes: Halve them so they burst and release their juice into the pasta, creating a light sauce.
- Red onion: Slicing it thin keeps the bite mild and sweet after a quick sauté.
- Garlic: Mince it fresh, the jarred stuff never has the same punch.
- Kalamata olives: Their briny richness balances the tangy feta and sweet tomatoes perfectly.
- Fresh parsley: I toss half in at the end and save the rest for sprinkling, it adds color and a peppery freshness.
- Feta cheese: Crumble it yourself from a block, pre-crumbled feta is drier and less creamy.
- Lemon juice: A squeeze at the end wakes up every flavor and cuts through the richness.
- Red wine vinegar: Just a teaspoon adds a subtle tang that makes the whole dish sing.
Instructions
- Prepare the chicken:
- Brush the breasts with olive oil and season them generously with oregano, salt, and pepper. Preheat your grill pan until it just starts to smoke, then lay the chicken down and resist the urge to move it for at least six minutes so you get those dark grill marks.
- Grill and rest:
- Flip the chicken and cook the other side until the juices run clear and the internal temperature hits 165 degrees. Let it rest on a plate for five minutes before slicing, this keeps all the moisture inside instead of running onto your cutting board.
- Cook the pasta:
- Boil the spaghetti in heavily salted water until it still has a slight chew. Scoop out half a cup of the starchy pasta water before you drain, it will help everything cling together later.
- Sauté the aromatics:
- Heat olive oil in a large skillet and add the garlic and red onion, stirring until they soften and smell sweet. Toss in the cherry tomatoes and cook just until they start to collapse and release their juice.
- Combine pasta and toppings:
- Add the drained spaghetti, olives, and a splash of pasta water to the skillet, tossing everything together over low heat. If it looks dry, add a bit more olive oil or pasta water until it glistens.
- Finish and serve:
- Remove the skillet from the heat and stir in lemon juice, vinegar, and parsley. Add the sliced chicken and half the feta, tossing gently so the cheese starts to melt into the noodles.
- Plate and garnish:
- Divide the pasta among four plates and top each with the remaining crumbled feta and a little extra parsley. Serve it right away while the feta is still soft and the chicken is warm.
Save The first time I served this to my mom, she said it reminded her of a little taverna we ate at on Crete years ago. I had never been, but her eyes went soft when she took that first bite. Food has a way of carrying you places you have never been, or back to ones you thought you had forgotten.
How to Get Juicy Grilled Chicken Every Time
I used to overcook chicken constantly until I started using a meat thermometer and pulling it off the heat at exactly 165 degrees. Carryover cooking will bring it up a few more degrees while it rests, so do not wait until it feels firm or you will end up with rubber. If you do not have a thermometer, cut into the thickest part and check that the juices run clear, not pink.
Making It Your Own
This recipe loves improvisation. I have swapped in sun-dried tomatoes when fresh ones were not great, added artichoke hearts for extra brine, and even stirred in a handful of baby spinach at the end. If you want more heat, a pinch of red pepper flakes in with the garlic changes the whole mood. Just keep the lemon and feta, they are the soul of the dish.
Serving and Storing
I like to serve this family style in a big shallow bowl so everyone can dig in together. It pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or a chunk of crusty bread to mop up any stray juices. Leftovers keep in the fridge for up to three days, and I actually prefer them cold the next day, eaten straight from the container while standing at the counter.
- Reheat gently in a skillet with a splash of water or olive oil to loosen the pasta.
- Top with a little fresh feta and parsley before serving to brighten it back up.
- If meal prepping, store the chicken and pasta separately so the noodles do not get too soft.
Save This is the kind of dinner that feels like a gift to yourself after a long day, bright and satisfying without any fuss. I hope it becomes a regular in your kitchen the way it has in mine.
Recipe FAQ
- → Can I prepare this dish ahead of time?
You can grill the chicken and prepare ingredients in advance. For best results, toss everything together just before serving to keep the pasta from becoming soggy. The dish is best enjoyed fresh.
- → What can I use instead of feta cheese?
Ricotta salata, goat cheese, or Greek yogurt are excellent alternatives. Each brings a different flavor profile while maintaining the Mediterranean character of the dish.
- → How do I know when the chicken is properly cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C), or when juices run clear when pierced. This typically takes 6–7 minutes per side on a medium-high heat grill.
- → Can I use a different pasta shape?
Absolutely. Penne, linguine, or rigatoni work wonderfully with this sauce. Choose your preferred shape—just ensure you reserve pasta water for the final toss.
- → What wine pairs best with this dish?
A crisp Greek white wine like Assyrtiko complements the Mediterranean flavors perfectly. The acidity balances the richness of the feta and chicken.
- → Can I make this vegetarian?
Yes, simply omit the chicken or replace it with grilled vegetables like zucchini, eggplant, or bell peppers for a delicious vegetarian version.