Baked Feta Chicken Pasta Recipe
Introduction
This baked feta chicken pasta is a delicious and simple one-pan meal that combines tender chicken, creamy feta, and burst cherry tomatoes with perfectly cooked pasta. It’s a flavorful dinner that comes together effortlessly and is sure to impress your family and friends.
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)
Instructions
- Step 1: Preheat the oven to 400 °F. In a 9×13-inch ceramic casserole dish, evenly space out the chicken breasts and place the block of feta cheese in the center. Arrange the cherry tomatoes and whole garlic cloves around the chicken and feta. The dish will be crowded, which is fine.
- Step 2: Pour the olive oil over the chicken, feta, tomatoes, and garlic. Season everything with kosher salt, black pepper, and red pepper flakes if using. Using your hands, gently toss the ingredients to coat the chicken and feta evenly in the oil and seasonings. Be sure to wash your hands before moving on.
- Step 3: Bake the dish uncovered for about 35 minutes. Start checking the chicken at 30 minutes—the internal temperature should reach 165 °F in the thickest part. The chicken usually needs the full 35 minutes to cook through.
- Step 4: While the chicken bakes, cook the pasta according to package instructions. Reserve half a cup of the pasta cooking water to adjust the sauce consistency later if desired.
- Step 5: Once the chicken is done, transfer it to a clean cutting board and let it rest for 5 to 10 minutes before slicing.
- Step 6: (Optional) Turn the oven to broil. Return the feta and tomatoes to the oven for about 3 minutes to blister the tomatoes lightly and give the feta a golden top.
- Step 7: In the casserole dish, gently stir the cheese, tomatoes, and garlic, slightly squishing the tomatoes and garlic cloves to release their juices. Add the fresh basil and mix until evenly distributed.
- Step 8: Add the cooked pasta to the sauce and toss everything together until the pasta is nicely coated. If the sauce seems too thick, add a little reserved pasta water to loosen it.
- Step 9: Slice the rested chicken and add it to the pasta. Toss to combine and serve immediately, garnished with extra fresh basil if you like.
Tips & Variations
- For a spicier kick, increase the red pepper flakes or add a pinch of smoked paprika to the seasoning.
- If you don’t have fusilli, penne, rotini, or any other short pasta works well with this recipe.
- To add more veggies, include baby spinach or chopped zucchini along with the tomatoes before baking.
- Make sure to let the chicken rest before slicing to keep it juicy and tender.
Storage
Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil to keep the pasta from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of feta?
Feta’s tangy, crumbly texture is key to this dish, but you can substitute with goat cheese or ricotta for a creamier sauce. Harder cheeses like Parmesan won’t melt the same way.
Can I prepare this recipe ahead of time?
You can prep the ingredients and assemble the casserole in advance, then bake fresh when ready to eat. Cooked leftovers reheat well, but the tomatoes may lose some firmness.
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Baked Feta Chicken Pasta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Baked Feta Chicken Pasta is a deliciously creamy, comforting dish combining tender baked chicken breasts and a block of feta cheese with juicy roasted cherry tomatoes and garlic. Everything is baked together to meld flavors and then tossed with pasta and fresh basil for an easy, flavorful weeknight meal.
Ingredients
Scale
Protein and Dairy
- 1 lb boneless skinless chicken breasts (two 8-ounce breasts)
- 8 ounce block of feta cheese
Vegetables and Flavorings
- 2 pints cherry tomatoes (about 20 ounces)
- 5–6 cloves garlic, whole and peeled
- ¼ cup thinly sliced fresh basil leaves
Pantry
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 8 ounces uncooked fusilli (or any type of short pasta)
Instructions
- Prepare: Preheat your oven to 400°F. In a 9×13-inch ceramic casserole dish, place the chicken breasts and a block of feta cheese evenly spaced. Add the cherry tomatoes and garlic cloves around them. The dish will be quite full.
- Season: Drizzle the olive oil over the entire dish. Sprinkle with kosher salt, freshly ground black pepper, and red pepper flakes if using. Use your hands to gently toss and coat the chicken and feta in the oil and seasonings. Wash your hands afterwards for safety.
- Bake: Place the dish uncovered in the oven and bake for 35 minutes. Start checking the chicken for doneness at around 30 minutes, ensuring it reaches an internal temperature of 165°F. Depending on your oven and chicken thickness, full 35 minutes may be needed.
- Boil Pasta: While the chicken bakes, cook the fusilli pasta according to package directions. Reserve about half a cup of pasta cooking water to thin the sauce if necessary.
- Rest Chicken: Once baked, remove the chicken breasts to a cutting board and let them rest for 5 to 10 minutes before slicing. This helps retain juices.
- Broil (Optional): For extra flavor and texture, increase the oven to broil and return the cheese and tomatoes to the oven for about 3 minutes to blister the tomatoes and slightly brown the feta.
- Mix Sauce and Pasta: Stir the baked feta and tomatoes gently in the casserole dish, squishing the tomatoes and garlic to release their flavors. Add the fresh basil and mix thoroughly. Then add the cooked pasta to the sauce, tossing to coat evenly. Use reserved pasta water to adjust sauce consistency if needed.
- Combine and Serve: Slice the rested chicken breasts and add them to the pasta. Toss gently to combine everything. Serve immediately, garnished with more fresh basil if desired. Leftovers can be stored in an airtight container in the refrigerator and consumed within 4 days.
Notes
- Use any short pasta shape in place of fusilli if preferred, such as penne or rotini.
- The optional broiling step adds a nice caramelization to the tomatoes and feta but can be skipped for a softer texture.
- Adjust red pepper flakes to suit your heat preference—omit if you prefer no spice.
- Make sure to check chicken doneness with a meat thermometer for safety.
- Reserve pasta water to loosen the sauce if it seems too thick when tossing.
- This dish reheats well in the microwave or on stovetop with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked feta chicken pasta, creamy chicken pasta, roasted tomato pasta, feta cheese recipe, easy baked chicken dinner
