Baked Feta Chicken Pasta
A delightful and hearty dish combining tender chicken, creamy feta, juicy tomatoes, and flavorful pasta, perfect for busy weeknight dinners.
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.
Notes
Store any leftovers in a sealed container in the refrigerator and eat within 4 days. For a creamier sauce, add a splash of pasta water when mixing the pasta and sauce together. Adjust the red pepper flakes to spice preference.