Greek Chicken & Spaghetti

Greek chicken and spaghetti is a Mediterranean spin on chicken pasta that earns the Greek label honestly with two moves: a heavy-handed lemon-oregano marinade and a single pinch of cinnamon stirred into the sauce at the end. That tiny hit of warm spice is what makes Greek meat dishes taste different from Italian ones, and it works the same magic here.

Marinating the chicken strips for just 20 to 30 minutes is enough. Lemon juice is acidic enough to start curing the meat past 45 minutes, leaving the surface mealy and grainy. Stir-fry the chicken hot and fast until just barely pink and the residual heat finishes it off the burner.

The cornstarch slurry pulls everything together into a glossy light sauce that clings to the noodles instead of pooling on the plate. Shredded yellow squash practically melts in, while zucchini stays in tender slices.

Chef Tips

• Use fresh lemon juice and zest. Bottled lacks the perfume that defines this dish.
• Do not skip the cinnamon. It sounds odd but reads as warmth, not spice, in the final dish.
• Cook the spaghetti just shy of al dente. It finishes in the pan with the chicken.
• Reserve a half cup of pasta water in case the sauce needs loosening at the end
• A finish of crumbled feta and chopped fresh dill takes it fully Greek

Variations

• Sub linguine or orzo for the spaghetti
• Add halved cherry tomatoes with the squash for a sweeter, brighter sauce
• Stir in chopped Kalamata olives at the end for briny contrast