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–+ servings
baked feta pasta with chicken in baking dish
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4.66 from 84 votes

Baked Chicken Feta Pasta Recipe

This baked chicken feta pasta recipe is fresh, creamy, tangy, and super simple to throw together. Just 5 minutes of prep!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 bowls
Calories: 381kcal
Author: Becky Hardin

Equipment

  • 9x13-inch Baking Dish

Ingredients

  • ½ pound boneless, skinless chicken breasts diced*
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ground black pepper to taste
  • ¼ cup olive oil
  • 2 cups cherry tomatoes
  • 8 ounces feta cheese **
  • 2 cups dry pasta ***
  • fresh basil optional, for garnish

Instructions

  • Preheat the oven to 400℉.
  • In a bowl, season the chicken with the garlic powder, onion powder, Italian seasoning, and black pepper.
    ½ pound boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, ground black pepper
    seasoned cubed chicken in a glass bowl.
  • Add the olive oil, cherry tomatoes, feta cheese, and seasoned chicken to a 9x13-inch baking dish, and toss to evenly coat. Sprinkle with more pepper if desired, and place in the oven.
    ¼ cup olive oil, 2 cups cherry tomatoes, 8 ounces feta cheese
    cubed seasoned chicken and cherry tomatoes around a block of feta cheese in a rectangular baking dish.
  • Bake for 30 minutes, or until the top of the feta cheese is golden and the tomatoes are roasted.
    baked seasoned feta, cubed chicken, and burst tomatoes in a baking dish.
  • While the tomatoes and feta are baking, prepare the pasta according to package directions. Drain and reserve ½ cup of pasta water.
    2 cups dry pasta
    boiling pasta in a pot of water.
  • Remove the feta and tomatoes from the oven and stir to combine, breaking down the tomatoes to create a creamy sauce.
    feta, chicken, and burst cherry tomatoes stirred together to form a creamy sauce in a baking pan.
  • Add the pasta and the reserved cooking water to the tomato feta mixture, and stir until everything is well coated.
    stirring cooked pasta into chicken, feta, and tomato sauce in a baking pan.
  • Serve with basil if desired.
    fresh basil
    a serving of feta chicken pasta in a bowl topped with halved cherry tomatoes, shaved cheese, and basil leaves.

Video

Notes

*I prefer to make this recipe with chicken breasts, but you can use thighs if that's what you have. If you have cooked shredded chicken to use up, you can also stir that in when you add the pasta if you'd like.
**If you aren't a huge fan of feta, this recipe also works really well with goat cheese. I haven't tried it myself, but I've also seen great results with Boursin.
***Any short pasta shape works well in this recipe. I like rigatoni.
Tips:
  • The cheese is already pretty salty so you don’t need to add any additional salt.
  • I like to preheat my baking dish in the oven to kickstart caramelization--just don't forget your oven mitts!
  • If the sauce seems too runny, you can dump the whole pan of pasta and sauce into a large pot and cook, stirring frequently, over medium heat until the sauce thickens up. 
  • You can also thicken the sauce with the pasta water on the stove first, then stir in the cooked pasta.
Make-Ahead: You can prep all ingredients in the baking dish, cover, and refrigerate up to 24 hours in advance. Bake when ready, adding an extra 5–10 minutes to the cook time if it’s starting cold. Cook fresh pasta to serve.
Storage: Store baked chicken feta pasta in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 13g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1350mg | Potassium: 831mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1160IU | Vitamin C: 26mg | Calcium: 316mg | Iron: 3mg