Creamy Baked Feta Chicken Pasta Recipe

This baked feta chicken pasta is a simple, delicious one-dish meal inspired by the viral baked feta pasta trend. Tender, seasoned chicken roasts alongside a block of feta and blistered cherry tomatoes, then the pieces are mashed together to form a creamy, tangy sauce that coats your pasta. It’s easy to assemble, great for weeknight dinners, and simple to scale up if you’re feeding more people.

I adapted the well-known baked feta pasta by adding chicken to make the dish a complete, protein-rich meal. Everything is layered in a single baking dish so cleanup is minimal and the oven does all the work. This recipe is written for two servings; double the ingredients and use a larger baking dish for a family-sized portion.

Why You’ll Love This Feta Chicken Pasta Recipe

• One-pan dinner – Chicken, feta and tomatoes roast together, so you only need one dish to prepare and clean.
• High in protein – Chicken is baked right with the sauce, so no separate pan is required.
• Big, bold flavors – Feta, garlic and Cajun seasoning combine for a punchy, savory sauce.
• Customizable – Easily adjust the spice level, herbs, or type of pasta to suit your taste.
• Fast assembly – You can have this ready for the oven in about five minutes.

Ingredients (Serves 2)

• 1 1/2 skinless, boneless chicken breasts, diced into 1 1/2-inch cubes
• 5.4 ounces block feta cheese
• 3 garlic cloves, cut into small pieces or minced
• 1 teaspoon Cajun seasoning (adjust to taste)
• 1/2 pint cherry tomatoes
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 2 cups dried penne rigate (or 8 ounces short pasta of your choice)
• 1/2 cup freshly grated Parmesan cheese, for finishing

Yield and Timing

• Yield: 2 servings
• Prep time: 5 minutes
• Cook time: 40 minutes (oven 400°F / 200°C)
• Additional time: 5 minutes to combine pasta with sauce

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Choose a small baking dish roughly 6.5 x 10 inches for the two-serving version.
2. Place the block of feta in the center of the baking dish. Spread the diced chicken around the feta so it cooks evenly. Scatter the garlic pieces among the chicken and tomatoes.
3. Arrange the cherry tomatoes around the feta and chicken. Drizzle everything with the olive oil. Sprinkle the Cajun seasoning, basil, oregano, onion powder, and salt and pepper evenly over the chicken and tomatoes.
4. Bake in the preheated oven for about 40 minutes, or until the tomatoes are blistered, the chicken is cooked through, and the feta is soft and slightly golden on top.
5. While the dish is in the oven, cook the pasta according to package directions. Reserve a cup of pasta cooking water before draining.
6. Remove the baking dish from the oven. Use a spoon to mash the roasted feta and burst tomatoes together, creating a creamy sauce. Stir the sauce to combine with the roasted garlic and juices from the tomatoes.
7. Toss the drained pasta into the sauce. If the sauce seems too thick, add a few tablespoons of reserved pasta water until you reach your desired consistency.
8. Sprinkle the grated Parmesan over the pasta and return the dish to the oven for just a few minutes until the Parmesan melts, or simply serve immediately.

Helpful Tips

• Use a block of feta: A solid block melts more smoothly than pre-crumbled feta.
• Even chicken pieces: Cut the chicken into 1½-inch cubes so they cook evenly in the oven.
• Control the heat: Increase or decrease the Cajun seasoning to suit your spice preference.
• Sauce consistency: Reserve pasta water to thin the sauce if needed; the starchy water helps the sauce cling to the pasta.
• Make-ahead proteins: You can dice and freeze chicken in portioned bags for fast meal prep later.

Substitutions and Variations

• Swap penne for any short pasta such as rotini, fusilli, or rigatoni.
• Use shredded mozzarella instead of Parmesan for a stretchier finish.
• Omit the chicken for a vegetarian side or serve the roasted feta-tomato mixture over roasted vegetables or grilled bread.
• Add spinach or arugula during the final toss for a boost of greens.

Serving Suggestions

• A crisp green salad balances the rich, creamy pasta.
• Warm garlic bread or crusty sourdough is perfect for mopping up any extra sauce.
• Steamed or roasted green vegetables like broccoli, green beans or asparagus pair nicely with the dish.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or reserved pasta liquid to restore creaminess, or warm in the oven until heated through. You can freeze raw diced chicken separately for future use, but the finished pasta is best refrigerated rather than frozen to preserve texture.

Nutrition (Approximate per serving)

• Calories: 792
• Total fat: 41 g (saturated fat: 18 g)
• Cholesterol: 166 mg
• Sodium: 1915 mg
• Carbohydrates: 50 g (fiber: 4 g, sugar: 6 g)
• Protein: 54 g

This baked feta chicken pasta is an easy, flavorful weeknight option that delivers a creamy, tangy sauce with minimal fuss. It’s flexible, forgiving, and a great recipe to adapt with the ingredients you have on hand. Enjoy!