Save My landlord in college was Greek, and every Sunday she would bring down these massive platters of leftovers. One rainy afternoon, I watched her throw together pasta with whatever was in her fridge—chicken from the night before, tomatoes from her garden, a crumbling block of feta. The smell of garlic and oregano hit the hallway, and suddenly my ramen noodles felt inadequate. That is the memory that surfaces every time I make this now.
Last summer, my neighbor smelled this cooking through our open kitchen window and actually knocked on the door to ask what I was making. We ended up eating on the back porch with cheap wine while her kids ran through the sprinkler. Now it is the dish I make when I want to feed people but do not want to stress about anything being perfect.
Ingredients
- 2 boneless skinless chicken breasts: Pound them slightly so they cook evenly and stay juicy
- 1 tablespoon olive oil: Use this for coating the chicken before it hits the heat
- 1 teaspoon dried oregano: Rub this all over the chicken with salt and pepper
- 350 g (12 oz) spaghetti: Cook it to al dente because it will soak up sauce as it sits
- 2 cups cherry tomatoes halved: These burst slightly and create little pockets of sweetness
- 1/2 red onion thinly sliced: Red onion mellow out beautifully when sautéed
- 2 cloves garlic minced: Add this with the onion so it does not burn
- 1/2 cup Kalamata olives pitted and halved: Their brininess cuts through the rich pasta
- 1/4 cup fresh parsley chopped: Fresh herbs matter here so do not skip them
- 120 g (4 oz) feta cheese crumbled: Save some for the top so everyone sees it
- 2 tablespoons extra-virgin olive oil: This builds the base of your skillet sauce
- 1 tablespoon fresh lemon juice: Squeeze this right at the end for brightness
- 1 teaspoon red wine vinegar: A tiny splash adds depth without overpowering
Instructions
- Get the chicken going:
- Heat your grill pan over medium-high heat and brush the chicken with olive oil, then sprinkle with oregano, salt, and pepper.
- Grill until perfect:
- Cook the chicken for 6 to 7 minutes per side until juices run clear, then let it rest for 5 minutes before slicing thinly.
- Start the pasta water:
- While the chicken cooks, boil salted water and cook spaghetti until al dente, saving 1/2 cup pasta water before draining.
- Build the flavor base:
- Heat the 2 tablespoons olive oil in a large skillet and sauté garlic and red onion for 2 minutes until soft.
- Add the tomatoes:
- Toss in the cherry tomatoes and cook for 3 to 4 minutes until they just start to soften but still hold their shape.
- Bring it all together:
- Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing well to combine.
- Finish with the bright notes:
- Remove from heat and stir in lemon juice, red wine vinegar, parsley, sliced chicken, and half the feta.
- Plate it up:
- Divide among plates and sprinkle with remaining feta and extra parsley, then serve immediately.
Save My youngest nephew proclaimed this the best dinner ever, then proceeded to pick out all the olives. That is kids for you.
Making It Ahead
You can grill the chicken and prepare the vegetable base up to a day in advance. Keep everything separate and reheat gently before tossing with the pasta.
Wine Pairings
A crisp Assyrtiko from Santorini is perfect, but any dry white wine with good acidity will work beautifully.
Easy Swaps
This recipe is incredibly flexible based on what you have on hand or need to avoid.
- Whole wheat or gluten-free pasta works fine here
- Chicken thighs stay juicy even if you overcook them slightly
- Spinach or arugula adds nice color and nutrients
Save This is the kind of meal that makes people feel cared for, even on a random Tuesday.
Recipe FAQs
- → How do I ensure the chicken stays juicy when grilling?
Grill chicken breasts for 6–7 minutes per side over medium-high heat until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes after grilling before slicing—this allows the juices to redistribute throughout the meat, keeping it moist and tender.
- → Can I prepare this dish ahead of time?
You can grill the chicken and prepare the ingredients several hours in advance. However, assemble and toss the pasta just before serving to maintain the ideal texture. Store components separately in the refrigerator and combine when ready to eat.
- → What pasta alternatives work well with this dish?
Whole wheat spaghetti adds nutty fiber, while gluten-free options work perfectly for dietary needs. Penne or linguine are also excellent alternatives that pair beautifully with the Mediterranean vegetables and light dressing.
- → Is there a way to add more protein to this meal?
Consider adding chickpeas, white beans, or shrimp to boost protein content. You could also use Greek yogurt mixed with the lemon dressing for added creaminess and protein without overshadowing the dish's fresh Mediterranean character.
- → How should I select quality Kalamata olives?
Choose pitted Kalamata olives packed in brine rather than oil for authentic flavor. Look for plump, dark olives with a briny aroma. Avoid overly soft or discolored ones. Taste-test if possible before purchasing to ensure they meet your preference for saltiness.
- → What wine pairs best with this Mediterranean dish?
Crisp Greek white wines like Assyrtiko complement the fresh tomatoes and feta beautifully. Alternatively, try Sauvignon Blanc or Pinot Grigio for their bright acidity that cuts through the richness of the olive oil and cheese while enhancing the lemon notes.