Save Experience the vibrant spirit of the Mediterranean with this Roasted Garlic & Feta Chicken Pasta. This dish is a harmonious blend of tender chicken, sweet slow-roasted garlic, and the salty richness of feta cheese, all tossed together with al dente pasta. It is a comforting yet elegant meal that brings a taste of Greek-inspired flavors right to your dinner table.
Pin it This recipe is designed for those who appreciate the depth of flavor that comes from roasting. As the chicken, onions, and tomatoes caramelize in the oven, they develop a natural sweetness that complements the tangy feta and bright lemon zest perfectly.
Ingredients
- Meat & Dairy: 2 large boneless, skinless chicken breasts, 150 g feta cheese (crumbled), 2 tbsp Greek yogurt
- Pasta: 350 g penne or rigatoni pasta
- Vegetables: 2 whole bulbs garlic, 1 medium red onion (thinly sliced), 150 g cherry tomatoes (halved), 100 g baby spinach
- Pantry & Seasonings: 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp chili flakes (optional), salt and black pepper (to taste), zest and juice of 1 lemon
- Garnish: Fresh parsley (chopped)
Instructions
- Step 1: Roast the Garlic
- Preheat the oven to 200°C (400°F). Slice the tops off the garlic bulbs, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes, until soft and golden.
- Step 2: Roast Chicken and Vegetables
- Meanwhile, season chicken breasts with salt, pepper, oregano, and thyme. Place on a baking tray with the sliced red onion and cherry tomatoes. Drizzle with 1 tbsp olive oil. Roast in the oven for 25 minutes, until chicken is cooked through.
- Step 3: Boil the Pasta
- While the chicken and garlic roast, cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
- Step 4: Create the Creamy Sauce
- Squeeze the roasted garlic cloves from their skins into a large bowl. Mash with a fork. Add Greek yogurt, lemon zest, and lemon juice. Whisk together to form a creamy sauce, thinning with reserved pasta water as needed.
- Step 5: Prepare the Chicken
- Slice the roasted chicken into strips.
- Step 6: Sauté the Spinach
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add baby spinach and sauté until wilted, about 2 minutes.
- Step 7: Combine Ingredients
- Add cooked pasta, roasted onion, cherry tomatoes, chicken, and mashed garlic sauce to the skillet. Toss well to combine and heat through.
- Step 8: Fold in Feta
- Remove from heat, stir in crumbled feta, and toss gently.
- Step 9: Garnish and Serve
- Serve hot, garnished with chopped parsley and extra feta if desired.
Zusatztipps für die Zubereitung
To ensure a smooth sauce, make sure the roasted garlic is mashed thoroughly before whisking in the Greek yogurt. If the sauce feels too thick when combining it with the pasta, add the reserved pasta water one tablespoon at a time until you reach your desired consistency.
Varianten und Anpassungen
For a variation in texture, you can substitute chicken thighs for extra juiciness. If you prefer a vegetarian version, replace the chicken with cooked chickpeas. For added fiber, this dish works exceptionally well with whole-wheat penne or rigatoni.
Serviervorschläge
Present the pasta in shallow bowls with an extra sprinkle of fresh parsley and a dash of chili flakes for heat. This Mediterranean meal pairs beautifully with a crisp Greek white wine, such as Assyrtiko, which balances the creamy feta and citrus notes.
Pin it This Roasted Garlic & Feta Chicken Pasta is a testament to the power of simple, high-quality ingredients. Whether served for a weeknight family dinner or a weekend gathering, its rich aromas and bright flavors are guaranteed to make it a household favorite.
Frequently Asked Questions
- → Can I make this dish vegetarian?
Absolutely. Replace the chicken breasts with cooked chickpeas or roasted chickpea patties. You can also add extra vegetables like bell peppers, zucchini, or eggplant to maintain the hearty texture and protein content.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and hollow centers capture the creamy garlic sauce beautifully. Fusilli, farfalle, or gemelli would also work well. Avoid long strands like spaghetti as the sauce won't cling as effectively.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of pasta water or olive oil to revive the sauce. The pasta may absorb more liquid overnight, so adjust accordingly.
- → Can I use pre-minced garlic instead of roasting whole bulbs?
Roasting whole garlic bulbs creates a sweet, mellow flavor that minced garlic can't replicate. However, in a pinch, sauté minced garlic in olive oil until golden and fragrant, then proceed with the recipe. The dish will have a sharper garlic profile.
- → What wine pairs well with this dish?
A crisp Greek white wine like Assyrtiko complements the tangy feta and bright lemon notes. Alternatively, try a Pinot Grigio, Sauvignon Blanc, or dry Rosé. For red wine lovers, a light-bodied Pinot Noir won't overpower the delicate flavors.
- → Is the sauce very garlicky?
Roasting transforms raw garlic's sharp bite into sweet, mellow cloves with a buttery texture. Two bulbs yield a mild, savory creaminess rather than overwhelming heat. If you're sensitive to garlic, start with one bulb and adjust to taste.