Why Make This Recipe
Baked Feta Chicken Pasta is a delightful dish that combines tender chicken breasts, creamy feta cheese, juicy tomatoes, and flavorful pasta all in one dish. It’s simple to make and perfect for busy weeknight dinners. The combination of baked feta and roasted tomatoes creates a rich sauce that coats the pasta beautifully. Plus, it’s a great way to enjoy a hearty meal without spending hours in the kitchen.
How to Make Baked Feta Chicken Pasta
Ingredients:
- 1 lb boneless skinless chicken breasts (two 8-ounce breasts)
- 8 ounce block of feta cheese
- 2 pints cherry tomatoes (about 20 ounces)
- 5-6 cloves garlic, whole and peeled
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced fresh basil leaves
- 8 ounces uncooked fusilli (or any type of short pasta)
Directions:
- Preheat the oven to 400 °F. In a 9×13-inch ceramic casserole dish, evenly space out the chicken breasts and block of feta. Place the tomatoes and garlic cloves around the chicken and feta. The dish will be crowded.
- Pour the olive oil over everything in the dish, then season with kosher salt, pepper, and red pepper flakes. Use your hands to toss the ingredients in the seasoning, making sure the chicken and feta are nicely coated in oil. (Wash your hands before moving on – food safety!)
- Bake uncovered for 35 minutes. Start checking your chicken for doneness around 30 minutes (minimum internal temperature of 165 °F in the thickest part of the breast). My chicken needed the full 35 minutes.
- Meanwhile, cook the pasta according to the package instructions. Reserve a half cup of cooking liquid to thin the sauce (optional – you may not need it).
- At the end of cooking time, remove the chicken breasts to a clean cutting board to rest for 5-10 minutes before slicing.
- Optional step: Turn the oven up to broil and return the cheese and tomatoes to the oven for about 3 minutes to blister the tomatoes.
- Stir the cheese and tomatoes in the casserole dish, gently squishing the tomatoes and garlic cloves. Add the fresh basil and stir until evenly distributed, then add the cooked pasta and toss until evenly coated in sauce.
- Add the sliced chicken to the pasta and toss to combine. Serve immediately with more fresh basil. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
How to Serve Baked Feta Chicken Pasta
Serve this delicious pasta dish warm, straight from the oven. Sprinkle extra fresh basil on top for a burst of flavor. This dish pairs well with a simple green salad or garlic bread for a complete meal.
How to Store Baked Feta Chicken Pasta
To store any leftovers, place them in a sealed container in the refrigerator. It’s best to eat the pasta within 4 days for optimal freshness. You can reheat it in the microwave or on the stovetop until warmed through.
Tips to Make Baked Feta Chicken Pasta
- Make sure the chicken is evenly coated in olive oil to avoid dryness.
- Adjust the red pepper flakes according to your spice preference.
- If you like a creamier sauce, add a splash of pasta water when mixing the pasta and sauce together.
Variation
You can customize this dish by using different proteins, like shrimp or turkey. You can also swap cherry tomatoes with other veggies like bell peppers or zucchini for added nutrition.
FAQs
Can I use frozen chicken breasts?
Yes, but you’ll need to increase the cooking time. Make sure the internal temperature reaches 165 °F.
What type of pasta works best?
Fusilli is great for catching the sauce, but any short pasta like penne or rotini will work well.
Can I prepare this dish ahead of time?
You can prep the ingredients and store them in the fridge. Just assemble and bake when you are ready to eat!
Baked Feta Chicken Pasta
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts Two 8-ounce breasts
- 8 ounce block of feta cheese
- 2 pints cherry tomatoes About 20 ounces
- 5-6 cloves garlic Whole and peeled
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes Optional
- ¼ cup fresh basil leaves Thinly sliced
- 8 ounce uncooked fusilli Or any type of short pasta
Instructions
Preparation
- Preheat the oven to 400 °F.
- In a 9×13-inch ceramic casserole dish, evenly space out the chicken breasts and block of feta.
- Place the tomatoes and garlic cloves around the chicken and feta.
- Pour the olive oil over everything in the dish, then season with kosher salt, pepper, and red pepper flakes.
- Use your hands to toss the ingredients in the seasoning, ensuring everything is nicely coated in oil.
Cooking
- Bake uncovered for 35 minutes, checking for doneness at 30 minutes (internal temperature should reach 165 °F).
- Meanwhile, cook the pasta according to the package instructions, reserving a half cup of cooking liquid (optional).
- Remove the chicken breasts to a clean cutting board to rest for 5-10 minutes before slicing.
- Optional step: Turn the oven up to broil and return the cheese and tomatoes to the oven for about 3 minutes to blister the tomatoes.
Combining
- Stir the cheese and tomatoes in the casserole dish, gently squishing the tomatoes and garlic cloves.
- Add the fresh basil and stir until evenly distributed, then add the cooked pasta and toss to combine.
- Add the sliced chicken to the pasta and toss to combine. Serve immediately.