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