Introduction

Get ready for a flavor-packed weeknight dinner with this Ultimate 30-Minute Feta Chicken Pasta. It combines juicy chicken, tangy feta, and sun-dried tomatoes in a creamy sauce for a restaurant-quality meal with minimal effort. If you love feta, try the Baked Pears with Feta, Honey, and Cranberries Recipe for a sweet and savory side.

Ingredients

This Feta Chicken Pasta is so good and easy, combining juicy chicken, tangy feta, and aromatic garlic for a truly satisfying meal. Gather these simple ingredients to get started.

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4–1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 6 cloves garlic, chopped
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano (or 2 pints cherry tomatoes for baked version)
• 2 cups water (if using canned tomatoes method) or 1 pound long pasta cooked according to package (see method)
• 1 pound long pasta (bucatini, spaghetti, or fettuccine) or 8 ounces short pasta for baked variation
• 6–8 ounces feta cheese, crumbled (reserve about 2 ounces for garnish) or one 8-ounce block for baked method
• Fresh basil, chopped, for garnish (optional)

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This Feta Chicken Pasta is so good and easy, coming together about 25% faster than many similar baked pasta recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather and measure everything: chicken breasts, a block of feta cheese, cherry tomatoes, pasta, garlic, olive oil, and fresh herbs like basil or oregano. Having everything ready makes this Feta Chicken Pasta recipe quick and easy to execute.

Step 2 — Sear the Chicken

Pat the chicken breasts dry and season generously with salt and pepper. Heat a large, oven-safe skillet with a tablespoon of olive oil over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown. It will finish cooking in the oven, so it doesn’t need to be fully done yet.

Step 3 — Assemble the Bake

Remove the skillet from heat. Nestle the block of feta cheese in the center and surround it with the cherry tomatoes and minced garlic cloves. Drizzle everything, including the chicken, with a generous amount of olive oil.

Step 4 — Roast to Creamy Perfection

Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 25-30 minutes, until the tomatoes have burst and the feta is soft and slightly golden. The chicken should reach an internal temperature of 165°F (74°C).

Step 5 — Cook the Pasta

While the bake is in the oven, cook your pasta in a large pot of well-salted boiling water according to package directions for al dente. Reserve about one cup of the starchy pasta water before draining.

Step 6 — Create the Sauce

Carefully remove the hot skillet from the oven. Use a fork to smash the roasted feta and tomatoes together into a creamy, chunky sauce. Stir in fresh herbs. For a smoother sauce, add a splash of the reserved pasta water and stir until silky.

Step 7 — Combine and Serve

Add the drained pasta directly to the skillet and toss thoroughly until every strand is coated in the creamy feta sauce. Slice or shred the cooked chicken and mix it in or serve it on top. Taste and adjust seasoning with salt and pepper.

Step 8 — Garnish and Enjoy

Finish your Feta Chicken Pasta with a final drizzle of olive oil, a crack of black pepper, and more fresh herbs. Serve immediately while hot and creamy. This easy, one-pan wonder is as good as it is simple to make.

Nutritional Information

Calories	~620 kcal
Protein	~42 g
Carbohydrates	~55 g
Fat	~24 g
Fiber	~3 g
Sodium	~980 mg

Note: Estimates based on typical ingredients and serving size; values can vary with specific brands and measurements.

Healthier Alternatives

This Feta Chicken Pasta recipe is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs without sacrificing the delicious, easy flavor.

• Protein Swap: Turkey or Shrimp — Use ground turkey or peeled shrimp instead of chicken for a lighter or quicker-cooking alternative. Both absorb the creamy feta sauce beautifully.
• Lower-Carb Option: Zucchini Noodles or Chickpea Pasta — Swap regular pasta for spiralized zucchini (zoodles) or high-protein chickpea pasta to significantly reduce the carb count while keeping it filling.
• Dairy-Free/Vegan: Tofu Feta & Plant-Based Cream — Use a firm tofu-based “feta” and a plain, unsweetened plant-based cream (like oat or cashew) to create a creamy, dairy-free version of this easy pasta.
• Gluten-Free: GF Pasta or Quinoa — Simply use your favorite gluten-free pasta shape. For a whole-food twist, serve the saucy chicken and feta over cooked quinoa.
• Low-Sodium: Reduced-Feta & Fresh Herbs — Opt for a reduced-sodium feta cheese and boost flavor with plenty of fresh basil, oregano, or a squeeze of lemon juice instead of relying on salt.
• Lighter Sauce: Greek Yogurt or Cottage Cheese — Blend part of the cream with plain Greek yogurt or blended cottage cheese for a tangier, higher-protein sauce that’s still wonderfully creamy.
• Veggie Boost: Add Spinach or Sun-Dried Tomatoes — Stir in a few handfuls of fresh spinach at the end or add chopped sun-dried tomatoes for extra nutrients and a burst of umami flavor.
• Oil Alternative: Use Broth — For a lower-fat version, sauté the chicken and aromas in a splash of chicken or vegetable broth instead of olive oil.

Serving Suggestions

• Pair this creamy Feta Chicken Pasta with a simple arugula salad tossed in a lemon vinaigrette. The peppery greens and bright acidity cut through the richness perfectly.
• For a complete weeknight meal, serve it alongside roasted vegetables like asparagus, broccoli, or cherry tomatoes for added color and nutrition.
• This dish is perfect for casual entertaining. Double the recipe and serve it family-style in a large bowl with crusty bread for soaking up the delicious sauce.
• For a lighter option, try serving the feta chicken pasta over a bed of zucchini noodles or spaghetti squash instead of traditional pasta.
• Elevate your plating by garnishing with fresh herbs like chopped dill, parsley, or basil, and an extra sprinkle of crumbled feta cheese just before serving.
• Turn leftovers into a delicious lunch by packing them cold for a pasta salad, or gently reheating with a splash of broth or cream to refresh the sauce.

This Feta Chicken Pasta is so good and easy, making it a versatile centerpiece for everything from a quick family dinner to a relaxed gathering with friends.

Common Mistakes to Avoid

• Mistake: Using a low-fat or pre-crumbled feta. Fix: Always use a block of full-fat feta in brine for maximum creaminess and tangy flavor that melts properly.
• Mistake: Overcrowding the baking dish with chicken and tomatoes. Fix: Use a large, shallow dish so everything roasts and browns instead of steaming, creating a better sauce base.
• Mistake: Skipping the broil step at the end. Fix: A quick 2-3 minute broil gives the feta a beautifully blistered, golden top that enhances the entire Feta Chicken Pasta.
• Mistake: Underseasoning the tomatoes and chicken before baking. Fix: Generously season everything with salt, pepper, and dried herbs like oregano; the pasta will dilute the seasoning.
• Mistake: Adding raw garlic to the hot oil and burning it. Fix: Stir minced garlic into the hot pasta and sauce off the heat to infuse flavor without bitterness.
• Mistake: Using pasta water that’s not starchy enough. Fix: Reserve at least one cup of the salty, starchy pasta water just before draining—it’s essential for emulsifying the sauce.
• Mistake: Not letting the baked feta and tomatoes rest before mixing. Fix: Let the dish sit for 5 minutes after baking, then mash gently for a smoother, more integrated sauce.
• Mistake: Choosing the wrong pasta shape. Fix: Use short, sturdy shapes like rigatoni or penne that can hold the chunky sauce and chicken pieces.
• Mistake: Overcooking the chicken breasts, making them dry. Fix: Bake just until they reach 165°F internally, as they will continue to cook slightly while resting in the hot sauce.
• Mistake: Forgetting to finish with fresh herbs. Fix: A handful of fresh basil or parsley stirred in at the end adds a crucial pop of color and freshness that makes this dish so good and easy to love.

Storing Tips

• Fridge: Store leftover Feta Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days. Ensure the pasta has cooled to room temperature before sealing and refrigerating to maintain texture.
• Freezer: For longer storage, freeze portions in a freezer-safe container or heavy-duty bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat with a splash of water, broth, or cream to prevent drying out. Alternatively, microwave in a covered dish, stirring occasionally, until the internal temperature reaches 165°F (74°C) for food safety.

For the best results, store the pasta and sauce together. If the dish seems dry after storage, a little extra olive oil or a dollop of cream when reheating will help restore its creamy, delicious texture.

Conclusion

This Feta Chicken Pasta is so good and easy, making it a perfect weeknight dinner. We hope you love this creamy, flavorful dish as much as we do! Give it a try and let us know what you think in the comments below. For more simple pasta dinners, check out our Creamy Chicken Bacon and Corn Pasta Recipe or Mexican Street Corn Pasta Salad Recipe.

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FAQs

Can I use a different cheese besides feta?

Feta is key for the signature tangy flavor, but you can substitute goat cheese or ricotta salata. For the best results, stick with a brined cheese to keep the creamy texture that makes this Feta Chicken Pasta so good and easy.

What type of pasta works best with this recipe?

Short, sturdy shapes like penne, rigatoni, or fusilli are ideal. They hold the creamy sauce and chunks of chicken and feta beautifully, ensuring every bite is flavorful.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to refresh the creamy sauce.