Creamy Baked Feta Pasta with Chicken

This Baked Feta Chicken Pasta is a simple, one-dish dinner inspired by the viral baked feta pasta trend, now boosted with juicy chicken for added protein. The chicken, block feta, cherry tomatoes, garlic, and seasonings roast together until the tomatoes burst and the feta becomes a creamy, tangy sauce—perfect for tossing with pasta for a quick, comforting weeknight meal for two.

I adapted the original viral recipe by adding bite-sized chicken pieces so everything cooks in the same pan. The method is effortless: layer the ingredients in a baking dish, roast, stir to create a silky sauce, then combine with pasta. This version is scaled for two people, but it’s easy to double for a family-sized dish in a larger baking pan.

Why You’ll Love This Feta Chicken Pasta Recipe

• One-pan convenience – The chicken roasts with the feta and tomatoes, which makes cleanup quick.
• High in protein – Adding chicken turns a side-dish pasta into a satisfying main course.
• Bold, layered flavors – Tangy feta, roasted tomatoes, garlic, and Cajun seasoning create a well-rounded sauce.
• Customizable – Swap pasta shapes, adjust the spice, or change herbs to suit your taste.
• Fast to assemble – You can prep and get the dish into the oven in about five minutes.

Ingredients for Feta Chicken Pasta

Below is a concise ingredient list for the two-serving version. Adjust quantities to double or triple the recipe as needed.

• Block feta cheese – about 5.4 ounces; block-style melts more smoothly than pre-crumbled.
• Boneless, skinless chicken – about 1½ chicken breasts, cut into 1½-inch pieces; thighs may be used instead.
• Cherry tomatoes – about ½ pint; they burst and sweeten as they roast.
• Olive oil – 2 tablespoons to help everything roast evenly.
• Fresh garlic – 3 cloves, cut into chunks or minced for a punch of flavor.
• Cajun seasoning – 1 teaspoon for warmth and a little heat (adjust to taste).
• Dried basil and oregano – ½ teaspoon each for Mediterranean notes.
• Onion powder, salt, and pepper – a light seasoning base.
• Dried pasta – 2 cups penne rigate (or another short pasta), cooked according to package instructions.
• Freshly grated Parmesan – about ½ cup to finish and melt over the pasta.

Simple Instructions for Making Feta Chicken Pasta

This overview covers the core steps. For best results follow the detailed instructions below when you cook.

1. Place a block of feta in the center of a 6.5 x 10-inch baking dish. Scatter the diced chicken around the feta and add garlic pieces.
2. Arrange the cherry tomatoes around the cheese and chicken. Drizzle olive oil over everything and sprinkle Cajun seasoning, basil, oregano, onion powder, salt, and pepper across the pan.
3. Bake in a preheated oven at 400°F (205°C) for about 40 minutes, until the tomatoes are blistered and the chicken is cooked through.
4. While the dish bakes, cook 2 cups of dried pasta according to package directions and reserve a small cup of the starchy pasta water before draining.
5. Remove the pan from the oven, stir the softened feta, tomatoes, garlic, and juices into a creamy sauce. Toss in the cooked pasta, adding a splash of reserved pasta water if the sauce needs thinning. Sprinkle Parmesan on top and return to the oven just long enough for the cheese to melt—only a few minutes.

Helpful Tips When Making This Recipe

• Use block feta: It melts into a creamier sauce than pre-crumbled feta.
• Cut chicken evenly: Dice into roughly 1½-inch pieces so it cooks uniformly with the tomatoes.
• Control the heat: Increase or decrease the Cajun seasoning to suit your spice preference.
• Save pasta water: A splash of reserved pasta water helps loosen the sauce and helps it cling to the pasta.
• Make-ahead idea: Dice and freeze chicken in portioned bags for faster prep on busy nights.

Substitutions and Variations

• Swap penne for any short pasta—rotini, rigatoni, or farfalle all work well.
• Replace Parmesan with shredded mozzarella or a blend for a milder, stretchier finish.
• Omit the chicken to make a vegetarian side or main that highlights the feta and roasted tomatoes.
• Add vegetables like spinach, zucchini, or roasted peppers for extra color and nutrients.

Portioning, Storage, and Reheating

This recipe serves two with a little leftover for lunch. To feed a family, double the ingredients and bake in a 9×13-inch pan. Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop over low heat with a splash of water or pasta water to revive the sauce, or warm in the oven at 350°F until heated through.

Side Dishes to Serve with This Recipe

• Green salad: A crisp mixed greens salad balances the richness of the pasta.
• Bread: Garlic bread, crusty sourdough, or dinner rolls are great for sopping up sauce.
• Steamed or roasted vegetables: Broccoli, green beans, or a simple Mediterranean salad complement the flavors.

Recipe Card — Quick Reference

Give this Baked Feta Chicken Pasta a try for a weeknight when you want a hands-off roast and a creamy, flavorful pasta in under an hour. It’s flexible, forgiving, and makes a comforting meal with minimal cleanup.