Roasted Garlic Feta Chicken Pasta (Print Version)

Greek-inspired pasta with roasted chicken, garlic, feta, and fresh herbs in a light savory sauce.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Garlic

06 - 1 large head garlic
07 - 1 teaspoon olive oil

→ Pasta

08 - 12 ounces short pasta such as penne or rigatoni

→ Sauce & Assembly

09 - 2 tablespoons olive oil
10 - 1 small red onion, finely chopped
11 - 7 ounces cherry tomatoes, halved
12 - 1/2 cup chicken broth
13 - 4 ounces feta cheese, crumbled
14 - Zest of 1 lemon
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh dill, chopped
17 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 teaspoon olive oil, wrap in aluminum foil, and roast for 30 to 35 minutes until soft and golden.
02 - Rub chicken breasts with 1 tablespoon olive oil, oregano, salt, and black pepper. Place on a baking sheet and roast alongside the garlic for 22 to 25 minutes until cooked through. Allow to rest before slicing thinly.
03 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain in a colander.
04 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add cherry tomatoes and cook for 5 minutes, allowing them to soften and blister.
05 - Squeeze roasted garlic cloves from their skins into the skillet. Mash gently and stir into the tomatoes and onions. Pour in chicken broth and simmer for 2 minutes.
06 - Add drained pasta and sliced chicken to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to achieve desired creaminess.
07 - Remove from heat. Stir in crumbled feta, lemon zest, parsley, and dill. Season with additional black pepper as desired.
08 - Serve immediately, garnished with extra feta and fresh herbs.

# Additional Tips::

01 -
  • Roasted garlic melts into the sauce like butter, delivering sweetness instead of bite.
  • Everything cooks at once in the oven, meaning less time hovering over the stove and more time setting the table.
  • The feta doesn't get cooked, so it stays creamy and bright against the warm pasta—pure comfort with sophistication.
02 -
  • Don't skip reserving pasta water; it's the difference between a dry dish and one that feels like silk coating your mouth.
  • Feta added after the heat is off means you get creamy pockets of cheese instead of a grainy scramble, which taught me the hard way that timing matters as much as ingredients.
03 -
  • If your chicken breasts are thick, pound them to an even thickness so they roast in 22–25 minutes instead of drying out while waiting for the thicker parts to finish.
  • Keep the pasta water in a mug near the stove so you can add a splash without overseasoning—more control, better results every time.
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