This baked feta pasta has chicken, tomatoes, and fresh basil. It is creamy, delicious, and easy to make. This dinner idea is a tasty way to feed the family.
This time of year our tomato plants are going crazy. We are picking cherry tomatoes by the bucketsful.
So, we are also trying to come up with all sorts of ways to use them. The little guys are too small to use in things like southern tomato pie.
While they are delicious as is, you can only eat so many plain. So we have made plenty of caprese quinoa salad and have enjoyed them piled high with basil, balsamic, and burrata.
Then I remembered the feta pasta craze from the early days of TikTok. The one where you bake the tomatoes with a block of feta cheese and toss in some pasta.
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It had been a few years since we made it, but it was always tasty. So I whipped up a batch and added nice big chunks of tender chicken breast and it made for such a tasty and easy dinner.
The chicken adds more protein to the dish and makes it a bit more hearty. I loved it so much that I made another batch to bring to work for lunches during the week.
The basil in our garden is so fragrant right now, so I used a ton of it. Feel free to use your favorite herbs, pick one or use a mix.
So whether you are looking for a tasty way to use up some cherry tomatoes, or you just need something different to put in your dinner rotation, this recipe is sure to be a hit.
Baked Feta Pasta With Chicken
Ingredients
- 2 pints cherry tomatoes
- 2 garlic cloves
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounce block feta cheese
- 8 ounces pasta
- 1 pound chicken breast cooked & cubed
- ¼ cup fresh basil or herbs of choice
Instructions
- Preheat oven to 400℉.
- Place 2 pints cherry tomatoes and 2 garlic cloves in a casserole dish or large oven safe pan.
- Drizzle with about half of the ⅓ cup olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss until coated.
- Place the 8 ounce block feta cheese in the center of the pan and drizzle with the remaining oil.
- Bake for 35 minutes. The tomatoes should burst and the cheese should be melted.
- While the feta is baking, cook the 8 ounces pasta to al dente according to the package directions. Reserve a little bit of the pasta water in case you want to thin the sauce, drain the rest.
- When the feta is done baking, remove from the oven. The garlic cloves should be roasted and soft. Smash them to distribute the flavor. Stir everything together.
- Add the cooked pasta and 1 pound chicken breast. Toss to coat. If needed, add some pasta water to get the sauce to the right consitency.
- Stir in the ¼ cup fresh basil and enjoy.
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