Baked Feta Chicken Pasta

A cozy pasta with a funny little backstory

One chilly Tuesday I tossed a block of feta in the oven with a tangle of tomatoes because I was starving and the sink was already full, and honestly, this Baked Feta Chicken Pasta kind of saved the evening. The chicken was leftover rotisserie, the pasta was whatever was half open in the pantry, and I had a lemon that had seen better days. It came out silky and bright, just the right kind of messy comfort. My brother wandered in, said it smelled like a good decision, then hovered until I handed him a bowl. So yes, this is weeknight food with weekend vibes.

Also, tiny confession. The first time I tried this I thought feta would be too salty, but it melts into the tomatoes in the loveliest way; the sauce is tangy and creamy without being heavy. I still sneak a forkful of the baked feta straight form the dish before mixing in the pasta. Chef tax.

Why I keep making this on busy nights

• I make this when I want something comfy but not fussy. Chopping is minimal and the oven does most of the heavy lifting.
• My family goes a bit wild for the saucy bits. Someone always scrapes the corners where the tomatoes caramelize. I pretend not to see.
• It is a fridge clearer. Got a handful of spinach, a lonely lemon, half a tub of olives, a stray pepper. In they go.
• The chicken keeps it satisfying. I used to overcook it, actually I find it works better if I sear quickly and finish gently in the sauce.
• Cleanup is friendly. One baking dish, one pot, maybe a skillet if you cook the chicken separately. That is it. No faff.

If you are new to using pasta water, this quick guide to pasta water explains why that starchy splash makes sauces cling like a hug.

What you will need

• 200 to 250 g pasta, short shapes work best. I love rigatoni, but I sometimes use penne when I am in a hurry. If all you have is spaghetti, break it in half and it will still behave.
• 1 block feta, about 200 g, ideally in brine. My grandmother always insisted on Dodoni, but honestly any decent brined feta works fine. If you are curious, here is the brand she loved.
• 2 medium chicken breasts, about 450 g total, cut into bite size pieces. Shortcut option, shredded rotisserie chicken is fantastic here.
• 500 g cherry or grape tomatoes. They burst and sweeten in the oven.
• 3 to 4 tbsp extra virgin olive oil.
• 4 cloves garlic, smashed or thinly sliced.
• 1 tsp sweet paprika, optional but lovely on the chicken.
• 1 pinch red pepper flakes, more if you like heat.
• 1 lemon, zest and a squeeze of juice.
• A handful of fresh basil or parsley. Baby spinach also works, toss it in at the end.
• Freshly ground black pepper and a little salt. Go easy because feta brings its own.
• About 120 ml pasta water, save it before draining. You might not use all of it.
• Optional bits I love, a handful of pitted Kalamata olives, a spoon of capers, or 3 tbsp cream if you want a fuller sauce.

How I actually cook it

1. Heat the oven to 200 C or 400 F. Nestle the feta block in the center of a baking dish about 9 by 13. Scatter the tomatoes and garlic around it, drizzle with olive oil, season with pepper and pepper flakes. No need to salt yet.
2. Slide the dish into the oven for 25 to 30 minutes. The tomatoes should slump and burst, and the feta will look soft around the edges. Do not worry if it looks a bit weird at this stage, it always does.
3. While that is happening, bring a big pot of salted water to a boil. Drop your pasta and cook until just shy of al dente, about 1 minute less than the package says. Scoop out a mug of pasta water before you drain. I always forget, so I stick the mug in the colander as a reminder.
4. For the chicken, you have choices. I usually toss the chicken pieces with a pinch of salt, pepper, and paprika, then sear in a hot skillet with a splash of oil until just golden and cooked through, 4 to 6 minutes. Or, on second thought, if I am feeling lazy I add the seared chicken to the pasta pot for a minute to warm later, which is perfectly fine.
5. Take the baking dish out. Using a fork, mash the feta into the tomatoes to create a creamy, chunky sauce. This is where I usually sneak a taste and then remember it is very hot.
6. Tip in the drained pasta and the chicken. Add a splash of pasta water, toss, see how it loosens. Add more water until the sauce clings and looks glossy, not gloopy. Grate in the lemon zest and add a squeeze of juice to brighten.
7. Fold in herbs and any extras like olives or spinach. Taste. Add salt if it actually needs it, more pepper if you like that bite.
8. Serve right away while it is steamy and smells like you have your life together.

Little notes form my kitchen

• Brined feta melts creamier than the pre crumbled tubs. The tubs still work, just not as silky.
• Cherry tomatoes are consistent, but if you have big tomatoes, cut them into chunky wedges and roast a bit longer.
• The baking dish matters a touch. A wider dish gives more caramelized edges, a deeper one makes a saucier base. Both are nice.
• I thought I could skip the lemon once. Do not. It lifts everything.
• Salt carefully at the end. I know I said it already, but feta salinity sneaks up on you.

Minor digression. I keep a tiny playlist for weeknight cooking, and this recipe pairs suspiciously well with funk. No scientific reason, just vibes.

Variations I have played with

• Spicy harissa swirl. A spoon of harissa stirred into the sauce makes it bold and cozy. Great with olives.
• Roasted peppers and artichokes. Add jarred roasted peppers and quartered artichoke hearts for a briny, bright version.
• Sun dried tomato twist. Chop a few and add with the herbs for a deeper tomato note.
• Shrimp instead of chicken. Sear shrimp quickly and fold in at the very end. Do not overcook, they go rubbery so quick.
• The one that did not work. Low fat feta. It turned chalky and did not meld into the tomatoes. I would skip that.

Gear I grab, plus workarounds

• A sturdy baking dish, about 9 by 13. A large oven safe skillet works in a pinch.
• Big pot for pasta. If you only have a medium pot, cook in two waves, it is fine, just stir more.
• Skillet for chicken. Or pre cooked rotisserie chicken to skip the skillet entirely.
• Microplane for zest. No zester, no problem, use a vegetable peeler and chop the peel very fine. Here is the zester I use at home if you are curious.
• Tongs or a big spoon for tossing. Wooden spoons are lovely here.

Storing leftovers, if any

Cool the pasta, then tuck it into an airtight container. It keeps in the fridge for 3 days. Reheat gently with a splash of water on the stovetop over low heat until the sauce loosens again. Though honestly, in my house it never lasts more than a day. I think this tastes even better the next day, which is slightly contradictory, but there you go.

How I serve it when people are hungry

I like to shower it with more herbs and black pepper, then add a quick drizzle of good olive oil. A lemon wedge on the side for the brightness lovers. If the table has salad, it is usually something crisp like romaine with a simple vinaigrette, and if we are feeling cheeky there is garlic bread. Family tradition here, we set the baking dish right in the middle and everyone spoons out their own, which means fewer plates to wash.

Things I learned the hard way

• I once tried rushing the roast and pulled the dish at 15 minutes. The tomatoes had not burst and the feta was stiff, the sauce never came together. Give it time.
• Forget to save pasta water and you might end up with a clumpy sauce. Keep a mug by the sink so you remember.
• Over salting early is a trap. Taste after combining, then adjust.
• Searing chicken on screaming heat made it tough. Medium high, a little patience, juicy results.

Questions I keep getting

Can I use crumbled feta
Yes, you can. It will melt into the tomatoes, just not as lush as a block. Try to use brined crumbles if possible, and add a touch more olive oil for creaminess.

Gluten free pasta works here
Totally. Use your favorite brand and cook it a minute under what the box says, then finish in the sauce. Some shapes break more easily, so stir gently.

What if I do not eat chicken
Skip it. Add a can of chickpeas, drained and rinsed, and roast them with the tomatoes. Or keep it veggie and throw in extra spinach at the end.

Can I use canned tomatoes
In a pinch, yes. Use a 400 g can of good cherry tomatoes or whole peeled, drain a little and roast a few minutes longer to reduce. Fresh tomatoes still win for me.

Make ahead tips
You can roast the feta and tomatoes earlier in the day, then reheat gently and finish with hot pasta and the chicken. I would not fully assemble hours in advance because the pasta keeps drinking the sauce.

Freezer friendly
I do not love freezing this. The feta sauce changes texture. If you must, freeze the chicken separately and make the sauce fresh. It is quicker than you think.

What oil should I use
Good extra virgin olive oil. If you are curious about tasting notes and picking a bottle, I like the practical advice in this olive oil buying guide. Nothing fancy required.

How much pasta water is enough
Start with a quarter cup. Toss, then add more little by little until the sauce looks glossy and just coats the pasta. It is easier to add than to fix a watery bowl.