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Baked Chicken Feta Pasta

Baked chicken feta pasta in a white baking dish with golden feta, roasted cherry tomatoes, and fresh basil
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Seasoned diced chicken, bursting roasted cherry tomatoes, and a golden block of feta baked together in one dish, then tossed with pasta and pasta water into a creamy, tangy sauce. Just 5 minutes of prep and 35 minutes total.

Ingredients

Scale
  • 1/2 pound boneless, skinless chicken breasts, diced (or chicken thighs)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Ground black pepper, to taste
  • 1/4 cup olive oil
  • 2 cups cherry tomatoes
  • 8 oz feta cheese block (goat cheese or Boursin also work – whole block only, not pre-crumbled)
  • 2 cups dry pasta (rigatoni, penne, or any short shape)
  • Fresh basil leaves, optional for garnish

Instructions

  1. Preheat oven to 400 degrees F. Optionally preheat the empty 9×13 baking dish in the oven for 5 minutes to kickstart caramelization.
  2. In a bowl, toss diced chicken with garlic powder, onion powder, Italian seasoning, and black pepper until evenly coated.
  3. Add olive oil, cherry tomatoes, seasoned chicken, and the feta block to the baking dish. Toss to coat in olive oil, leaving the feta whole in the center.
  4. Bake uncovered for 30 minutes until feta is golden, tomatoes are blistered and bursting, and chicken reaches 165 degrees F internally.
  5. While baking, cook pasta in boiling water to al dente. Reserve 1/2 cup pasta water before draining.
  6. Remove baking dish from oven. Mash and stir the roasted tomatoes and golden feta together into a creamy, tangy sauce.
  7. Add drained pasta and reserved pasta water. Stir vigorously until every piece of pasta is coated. If sauce is too thin, transfer to a pot and simmer over medium heat for 2 to 3 minutes until thickened.
  8. Garnish with fresh basil and an extra drizzle of olive oil. Serve immediately.

Notes

  • Do not add salt – feta is naturally very salty and seasons the dish perfectly on its own. Taste before adding anything.
  • Use a whole block of feta, not pre-crumbled, for the creamiest sauce.
  • Reserve the full 1/2 cup pasta water – it is essential for emulsifying the sauce.
  • For pre-cooked or rotisserie chicken, skip adding it to the baking dish and stir it in at the end with the pasta to prevent it from drying out.
  • Dish can be prepped and refrigerated up to 24 hours ahead. Add 5 to 10 extra minutes to bake time from cold.

Nutrition

Find it online: https://www.benefitiany.com/baked-chicken-feta-pasta/