I reimagined the viral baked feta pasta as a Chicken Feta Tomato Recipe, pairing juicy chicken with tangy feta and sun-ripened cherry tomatoes for a protein-forward twist.
I couldn’t resist remixing that viral baked feta trend into something heartier. My Baked Feta Pasta With Chicken keeps the tang of block feta cheese and folds in shredded chicken for a saucy, messy dinner.
It’s part Feta Pasta comfort, part Feta Chicken showoff, and honestly a little rebellious, weird but it works. I filmed the whole thing because it looks fun and loud and slightly imperfect, just how I cook when I’m starving.
If you like bold flavors and shortcuts that actually taste like real food you’ll want to watch the video.
Ingredients
- Penne or rigatoni bring starchy carbs and chew great for soaking up creamy sauce
- And salty tangy feta adds rich creamy protein and sharpness, melts into a dreamy sauce
- Sweet and bright tomatoes burst when roasted making juicy slightly acidic sauce notes
- Extra virgin oil brings healthy fats glossy texture and helps carry flavor
- Garlic gives savory punch and aromatics slice or mince for different intensity
- Cooked chicken adds lean protein and bulk keeps dish filling and kid friendly
- Fresh basil lifts flavors with peppery sweet notes adds color and freshness
Ingredient Quantities
- 12 oz dried pasta like penne or rigatoni
- 8 oz block feta cheese (about 225 g)
- 2 pints cherry tomatoes (about 1 lb or 450 g)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced or minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
- 2 cups cooked chicken shredded or chopped (about 10 to 12 oz cooked)
- 1/4 cup grated Parmesan cheese plus extra for serving, optional
- 1 tablespoon fresh lemon juice, optional
- 1/2 cup fresh basil leaves, torn or roughly chopped
- Fresh parsley for garnish, optional
How to Make this
1. Preheat oven to 400°F and set a large pot of salted water on to boil for the pasta.
2. In a small baking dish or rimmed sheet, nestle the block of feta in the middle and pile the cherry tomatoes around it; drizzle everything with 3 tablespoons olive oil, scatter the sliced or minced garlic, sprinkle 1/2 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper over the top.
3. Bake for 30 to 35 minutes until tomatoes are burst and feta is soft and a little golden on top.
4. With about 10 minutes left on the timer toss the 2 cups cooked chicken into the dish so it warms through and so juices mingle with the tomatoes and feta.
5. While the feta bakes cook 12 oz pasta until just al dente, reserve about 1 cup of the starchy pasta water, then drain the pasta.
6. Remove the dish from the oven, let it sit 2 minutes, then use a fork or spatula to smash and stir the hot feta and tomatoes into a chunky, saucy mess; add 1/4 cup grated Parmesan and 1 tablespoon lemon juice if using, and taste — remember feta is salty so you may not need extra salt.
7. Add the drained pasta to the baking dish and toss vigorously, adding reserved pasta water a little at a time until the sauce coats the pasta and becomes creamy.
8. Stir in the torn or chopped 1/2 cup fresh basil and a splash more olive oil if it seems dry; adjust pepper and red pepper flakes to taste.
9. Serve right away topped with extra grated Parmesan and fresh parsley if you like, and enjoy.
Equipment Needed
1. Large pot for boiling the pasta
2. Small oven-safe baking dish or rimmed sheet for the feta and tomatoes
3. Chef’s knife for garlic and basil, a good sharp knife nothing fancy
4. Cutting board
5. Colander or fine strainer to drain the pasta
6. Measuring spoons plus a 1 tablespoon measure for the oil and seasonings
7. Heatproof measuring cup or ladle to reserve about 1 cup pasta water
8. Spatula or fork to smash and stir the feta and tomatoes
9. Tongs or a pasta server to toss the pasta into the sauce
10. Oven mitts and a fine grater or microplane for the Parmesan (optional)
FAQ
Baked Feta Pasta With Chicken (with Video) Recipe Substitutions and Variations
- Feta (8 oz block): swap with young goat cheese (chevre) for a similar tang and creamy melt, or use ricotta salata for a firmer, saltier bite that wont fully melt into the sauce.
- Cherry tomatoes (2 pints): use a 14 oz can of crushed or diced tomatoes if fresh ones are out, or halve roma or grape tomatoes; toss in a few chopped sun dried tomatoes for extra umami.
- Cooked chicken (2 cups): sub with shredded rotisserie chicken to save time, or use sliced cooked Italian sausage for more savory flavor, or drain a can of chickpeas if you want it vegetarian.
- Pasta (12 oz): any short pasta works — penne, rigatoni, fusilli or ziti; for GF pick brown rice or chickpea pasta, or try orzo if you want a slightly different texture.
Pro Tips
1) Take the feta out of the fridge 20 to 30 minutes before you bake it so it warms up a bit, that way it melts into a creamier sauce and you wont get cold clumps when you mash it.
2) Undercook the pasta by a minute or two, save at least a cup of the pasta water, and add that water slowly while you toss; the starchy water is what turns the chunky feta tomatoes into a silky sauce so dont add it all at once.
3) If your cooked chicken is a little dry or bland, quickly brown small pieces in a hot pan with a splash of oil, garlic, and a pinch of salt before adding to the bake, or toss shredded rotisserie with lemon and oil so it stays juicy and flavorful when warmed.
4) Add basil, lemon juice and extra cheese at the very end so the basil stays bright and the lemon gives a fresh lift; always taste for salt last since feta is salty, and if you want crunch sprinkle some toasted breadcrumbs or chopped parsley on top.
Baked Feta Pasta With Chicken (with Video) Recipe
I reimagined the viral baked feta pasta as a Chicken Feta Tomato Recipe, pairing juicy chicken with tangy feta and sun-ripened cherry tomatoes for a protein-forward twist.
4
servings
720
kcal
Equipment: 1. Large pot for boiling the pasta
2. Small oven-safe baking dish or rimmed sheet for the feta and tomatoes
3. Chef’s knife for garlic and basil, a good sharp knife nothing fancy
4. Cutting board
5. Colander or fine strainer to drain the pasta
6. Measuring spoons plus a 1 tablespoon measure for the oil and seasonings
7. Heatproof measuring cup or ladle to reserve about 1 cup pasta water
8. Spatula or fork to smash and stir the feta and tomatoes
9. Tongs or a pasta server to toss the pasta into the sauce
10. Oven mitts and a fine grater or microplane for the Parmesan (optional)
Ingredients
-
12 oz dried pasta like penne or rigatoni
-
8 oz block feta cheese (about 225 g)
-
2 pints cherry tomatoes (about 1 lb or 450 g)
-
3 tablespoons extra virgin olive oil
-
3 cloves garlic, sliced or minced
-
1/2 teaspoon crushed red pepper flakes, or to taste
-
1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
-
2 cups cooked chicken shredded or chopped (about 10 to 12 oz cooked)
-
1/4 cup grated Parmesan cheese plus extra for serving, optional
-
1 tablespoon fresh lemon juice, optional
-
1/2 cup fresh basil leaves, torn or roughly chopped
-
Fresh parsley for garnish, optional
Directions
- Preheat oven to 400°F and set a large pot of salted water on to boil for the pasta.
- In a small baking dish or rimmed sheet, nestle the block of feta in the middle and pile the cherry tomatoes around it; drizzle everything with 3 tablespoons olive oil, scatter the sliced or minced garlic, sprinkle 1/2 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper over the top.
- Bake for 30 to 35 minutes until tomatoes are burst and feta is soft and a little golden on top.
- With about 10 minutes left on the timer toss the 2 cups cooked chicken into the dish so it warms through and so juices mingle with the tomatoes and feta.
- While the feta bakes cook 12 oz pasta until just al dente, reserve about 1 cup of the starchy pasta water, then drain the pasta.
- Remove the dish from the oven, let it sit 2 minutes, then use a fork or spatula to smash and stir the hot feta and tomatoes into a chunky, saucy mess; add 1/4 cup grated Parmesan and 1 tablespoon lemon juice if using, and taste — remember feta is salty so you may not need extra salt.
- Add the drained pasta to the baking dish and toss vigorously, adding reserved pasta water a little at a time until the sauce coats the pasta and becomes creamy.
- Stir in the torn or chopped 1/2 cup fresh basil and a splash more olive oil if it seems dry; adjust pepper and red pepper flakes to taste.
- Serve right away topped with extra grated Parmesan and fresh parsley if you like, and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 442g
- Total number of serves: 4
- Calories: 720kcal
- Fat: 33.8g
- Saturated Fat: 12.5g
- Trans Fat: 0.05g
- Polyunsaturated: 2.3g
- Monounsaturated: 15g
- Cholesterol: 120mg
- Sodium: 1145mg
- Potassium: 702mg
- Carbohydrates: 69.8g
- Fiber: 6.6g
- Sugar: 3.8g
- Protein: 44.3g
- Vitamin A: 500IU
- Vitamin C: 16.5mg
- Calcium: 368mg
- Iron: 2.7mg
