Description

This Baked Feta Pasta with Chicken is a deliciously creamy and savory dish that combines tender baked chicken breasts with juicy cherry tomatoes, fragrant herbs, and tangy feta cheese. The pasta is cooked separately and mixed into the baked feta and tomato sauce, creating a smooth, flavorful meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Main Ingredients

1/2 lb Gigli Pasta or your favorite small pasta
2 cups Cherry Tomatoes, the riper the better
1 bundle Thyme sprigs (or basil, rosemary, oregano)
2 cloves fresh Garlic
1 block Feta Cheese (about 8 oz)
2 chicken breasts (6 oz each), seasoned with salt and pepper
1/2 cup Olive Oil
1/4 teaspoon Crushed Red Pepper Flakes
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste

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Instructions

Preheat the oven: Set your oven to 400˚F (204˚C) to prepare for baking the chicken, tomatoes, and feta.
Prepare the baking dish: Add the cherry tomatoes, thyme sprigs, garlic cloves, feta block, and seasoned chicken breasts into a baking dish. Drizzle the olive oil over all the ingredients and season with kosher salt and fresh cracked black pepper. Toss gently to coat everything evenly.
Bake the chicken and feta mixture: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 160˚F (71˚C).
Cook the pasta: While the chicken bakes, cook the gigli pasta according to the package instructions. Reserve 2 cups of pasta water before draining and set the cooked pasta aside.
Increase oven temperature and brown: Check the temperature of the chicken after 30 minutes. If the chicken is done or nearly done, increase the oven temperature to 450˚F (232˚C) and bake for another 5-10 minutes until the feta and tomatoes brown nicely. Alternatively, you can broil the dish for 3-5 minutes to achieve a golden crust.
Remove chicken and herbs: Take the baking dish out of the oven. Remove the chicken breasts, thyme sprigs, and garlic cloves from the dish carefully.
Mix pasta and feta sauce: Add the cooked pasta and crushed red pepper flakes to the baking dish. Stir vigorously until the feta cheese breaks up and creates a creamy sauce coating the pasta beautifully.
Shred the chicken: Shred the baked chicken breasts either by hand or using a stand mixer with a paddle attachment—add the garlic cloves while shredding to distribute flavor evenly. Return the shredded chicken to the pasta and stir to combine well.
Finish and serve: Garnish the dish with fresh chives and extra crumbled feta cheese. Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy the creamy, flavorful Baked Feta Pasta with Chicken.

Notes

If the pasta sauce thickens too much as it cools, add reserved pasta water in 1/2 cup increments until the desired consistency is reached. Up to 1 cup may be needed to keep it loose and warm.
Use ripe cherry tomatoes for the best natural sweetness and flavor.
Fresh herbs like thyme are preferred, but you can substitute with basil, rosemary, or oregano depending on your taste preference.
To ensure even cooking, check the internal temperature of the chicken with a meat thermometer instead of relying solely on time.
Broiling at the end creates a lovely browned top but watch closely to prevent burning.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 520 kcal
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 34g
Cholesterol: 85mg