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Easy Baked Feta Chicken Pasta

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Easy Baked Feta Chicken Pasta combines tender seasoned chicken, juicy roasted tomatoes, creamy feta, garlic, and pasta in one flavorful dinner. The baked feta and tomatoes create a rich, tangy sauce with minimal stovetop preparation.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 12 ounces penne, rigatoni, rotini, or bow tie pasta
  • 1 block (8 ounces) feta cheese
  • 2 pints (4 cups) cherry or grape tomatoes
  • 4 cloves garlic, minced
  • 1/3 cup extra-virgin olive oil, divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese, optional
  • 1 cup reserved pasta water, as needed

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with about 1 tablespoon of the olive oil.
  2. Season the chicken pieces with Italian seasoning, 1/2 teaspoon oregano, salt, and 1/4 teaspoon black pepper.
  3. Add the chicken and tomatoes to the prepared baking dish. Drizzle with most of the remaining olive oil and toss gently to coat.
  4. Make a space in the center and place the block of feta in the baking dish. Drizzle the feta with the remaining olive oil and season with the remaining 1/2 teaspoon oregano, remaining 1/4 teaspoon black pepper, and crushed red pepper flakes if using.
  5. Scatter the minced garlic around the tomatoes and chicken.
  6. Bake for 30 to 35 minutes, or until the tomatoes are soft and bursting, the feta is softened, and the chicken reaches an internal temperature of 165°F (74°C).
  7. While the chicken and feta bake, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  8. Reserve 1 cup of pasta water, then drain the pasta.
  9. Remove the baking dish from the oven. Gently mash the roasted tomatoes and stir them together with the softened feta, garlic, olive oil, and tomato juices until a creamy sauce forms.
  10. Add the cooked pasta to the baking dish and toss until evenly coated with the feta sauce and combined with the chicken.
  11. Add reserved pasta water a few tablespoons at a time as needed until the sauce reaches the desired creamy consistency.
  12. Stir in the fresh basil. Sprinkle with Parmesan cheese if desired and serve warm.

Notes

  • Use a block of feta, preferably packed in brine, for a creamier sauce than pre-crumbled feta.
  • Cut the chicken into evenly sized 1-inch pieces so it cooks at the same rate.
  • Always verify that the chicken reaches an internal temperature of 165°F (74°C) before serving.
  • Baby spinach can be stirred into the hot feta and tomato mixture immediately after baking and allowed to wilt before adding the pasta.
  • Zucchini, bell peppers, mushrooms, or broccoli can be added for extra vegetables.
  • Boneless, skinless chicken thighs can replace the chicken breasts.
  • For extra Mediterranean flavor, add sliced olives, sun-dried tomatoes, or fresh parsley before serving.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Add a splash of water, milk, or chicken broth when reheating to loosen the thickened feta sauce.

Nutrition

Find it online: https://thefamilycooking.com/easy-baked-feta-chicken-pasta/