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Baked Feta Chicken Pasta Recipe

Baked Feta Chicken Pasta Recipe
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★★★★★

5.2 from 29 reviews

Baked Feta Chicken Pasta is a delightful one-pan meal featuring tender baked chicken breasts paired with creamy baked feta cheese, roasted cherry tomatoes, and garlic cloves. Tossed with perfectly cooked fusilli pasta and fresh basil, this recipe delivers a creamy, flavorful dinner that’s easy to make and full of Mediterranean-inspired goodness.

Ingredients

Scale

Protein and Dairy

  • 1 lb boneless skinless chicken breasts (two 8-ounce breasts)
  • 8 ounce block of feta cheese

Vegetables

  • 2 pints cherry tomatoes (about 20 ounces)
  • 5–6 cloves garlic, whole and peeled
  • ¼ cup thinly sliced fresh basil leaves

Pantry Items

  • 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

  1. Prepare: Preheat your oven to 400 °F (200 °C) and get a 9×13-inch ceramic casserole dish ready for the ingredients.
  2. Assemble for Baking: Place the chicken breasts and the block of feta cheese evenly spaced in the casserole dish. Arrange the cherry tomatoes and whole garlic cloves around the chicken and feta; the pan will be quite full.
  3. Season: Drizzle the olive oil over all ingredients in the dish. Sprinkle kosher salt, freshly ground black pepper, and red pepper flakes evenly over the top. Use clean hands to toss and coat the chicken and feta with the oil and seasonings thoroughly.
  4. Bake: Place the dish uncovered in the oven and bake for 35 minutes. Check chicken doneness starting at 30 minutes, ensuring the internal temperature reaches 165 °F (74 °C). The chicken usually takes the full 35 minutes to cook completely.
  5. Cook Pasta: While baking, bring water to boil and cook the fusilli pasta according to the package instructions until al dente. Reserve ½ cup of pasta cooking water to adjust the sauce consistency if needed.
  6. Rest Chicken: Once baked, remove the chicken breasts to a cutting board and let them rest for 5-10 minutes before slicing. This helps retain the juices.
  7. Broil (Optional): Turn your oven to broil and return the feta and tomatoes to the oven for about 3 minutes to blister and slightly caramelize the tomatoes for extra flavor.
  8. Combine Sauce: Stir the baked feta cheese, blistered tomatoes, and roasted garlic in the casserole dish, gently crushing the tomatoes and garlic cloves to release their flavors. Add fresh basil and mix to distribute evenly.
  9. Toss Pasta and Chicken: Add the cooked pasta directly into the sauce mixture, tossing well to coat all the pasta with the creamy tomato-feta sauce. Slice the rested chicken breasts and add them to the pasta, tossing again gently.
  10. Serve: Serve immediately, garnished with additional fresh basil if desired. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.

Notes

  • Use a meat thermometer to check chicken doneness for safety.
  • Red pepper flakes are optional but add a nice mild heat.
  • Reserving pasta water is helpful to loosen the sauce if it feels too thick.
  • Basil adds freshness and can be substituted with oregano or parsley if preferred.
  • Leftover pasta can be reheated gently with a splash of water or olive oil to prevent drying out.

Nutrition

Keywords: baked feta pasta, chicken pasta, roasted cherry tomatoes, creamy pasta recipe, one-pan dinner, Mediterranean pasta

Find it online: https://cookwithruby.com/baked-feta-chicken-pasta-recipe/