Save to Pinterest Last summer my neighbor Maria brought over a bowl of something she called village pasta after noticing I'd survived on takeout for a week. The way feta melted into warm spaghetti while bright tomatoes burst between bites changed how I thought about pasta entirely. Now I make this when I need something that feels like sunshine but comes together faster than delivery would arrive.
I made this for my sister's birthday dinner last month. She's skeptical of any pasta that isn't Italian classics but actually asked for the recipe before she even finished her plate. The conversation around the table turned into everyone sharing their favorite summer vacation memories, which I think is the highest compliment a meal can receive.
Ingredients
- Chicken breasts: Boneless pieces cook evenly and slice beautifully over pasta, plus they absorb the oregano rub like a sponge
- Spaghetti: The long strands tangle perfectly with the other ingredients, though any pasta shape works in a pinch
- Cherry tomatoes: Sweet little pops of juice that balance the salty olives and rich feta
- Kalamata olives: These bring that essential briny punch that makes everything taste Greek and authentic
- Feta cheese: Creamy tangy perfection that melts slightly when tossed with hot pasta
- Red wine vinegar: Just enough acid to brighten all the rich elements without overwhelming them
Instructions
- Get the chicken going:
- Fire up your grill pan and brush the chicken with olive oil before coating it generously with oregano, salt, and pepper. Let it cook for 6 to 7 minutes per side until it's beautifully marked and cooked through.
- Rest and slice:
- Move the chicken to a plate and give it 5 minutes to relax, then slice it into thin strips against the grain for maximum tenderness.
- Cook the spaghetti:
- Drop your pasta into salted boiling water and cook until it's perfectly al dente, then remember to save half a cup of that starchy water before draining.
- Build the base:
- Warm some olive oil in your skillet and sauté the garlic and red onion until they soften and fill your kitchen with the most incredible aroma.
- Add the tomatoes:
- Toss in those cherry tomatoes and let them cook just until they start to blister and release their juices.
- Bring it together:
- Add the cooked spaghetti, olives, and reserved pasta water to the skillet, tossing everything until the pasta is glossy and coated.
- Finish with flair:
- Remove from heat and stir in the lemon juice, vinegar, parsley, sliced chicken, and half the feta until combined.
- Serve it up:
- Divide among plates and sprinkle with the remaining feta and any extra parsley you have on hand.
Save to Pinterest This recipe became my go-to for potlucks after three different people requested it at the same gathering. Something about how the flavors develop as it sits makes it even better the next day, though leftovers rarely last that long in my house.
Making It Your Own
Artichoke hearts add a lovely tang if you want another Mediterranean element. Sometimes I throw in fresh spinach during the last minute of cooking for color and extra nutrition. The beauty of this dish is how forgiving it is with substitutions.
Pairing Suggestions
A crisp white wine like Assyrtiko cuts through the rich elements beautifully. For a nonalcoholic option, sparkling water with a lemon wedge mirrors the citrus notes in the dressing. A simple green salad with cucumber dressing rounds out the meal perfectly.
Make Ahead Magic
You can grill the chicken and prepare the vegetable mixture up to a day in advance. The flavors actually meld together beautifully in the refrigerator. Just bring everything to room temperature before tossing with hot pasta.
- Don't add the feta until you're ready to serve
- Keep the pasta water if you assemble ahead for reheating
- Fresh parsley should be added at the very end for the brightest flavor
Save to Pinterest There's something about this dish that makes even a random Tuesday dinner feel like a celebration. Enjoy every bite.
Common Recipe Questions
- → Can I make this dish ahead of time?
You can prepare the components separately and assemble just before serving to maintain the best texture. Cooked chicken and dressed pasta can be stored separately in the refrigerator for up to 2 days.
- → What's the best way to grill the chicken?
Preheat your grill to medium-high heat and brush the chicken with olive oil to prevent sticking. Grill for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to keep it juicy.
- → Can I use a different pasta shape?
Absolutely. Penne, linguine, or rigatoni work wonderfully with this Mediterranean sauce. Choose based on your preference—shorter shapes help capture the vegetables and cheese throughout each bite.
- → How do I prevent the pasta from becoming mushy?
Cook the spaghetti until just al dente according to package directions, then reserve pasta water before draining. The starch in this water helps create a silky sauce without overcooking the noodles.
- → What wine pairs best with this dish?
A crisp Greek white wine like Assyrtiko complements the bright citrus and briny olives beautifully. You could also enjoy a light Pinot Grigio or Sauvignon Blanc.
- → Can I substitute the feta cheese?
Goat cheese offers a similar tang and creaminess. You could also try ricotta salata for a firmer texture, though the flavor profile will differ slightly from traditional feta.