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Feta Chicken Pasta is so good and easy

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A simple, very popular one‑pot (or baked-feta variation) pasta combining seared chicken, canned or roasted tomatoes and creamy crumbled feta for a quick Mediterranean-style weeknight meal.

Ingredients

Scale
  • 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)

Instructions

  1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; add chicken pieces, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook undisturbed until a golden crust forms, about 8 minutes; flip and cook 4–5 more minutes until cooked through and no longer pink.
  2. Add chopped garlic to the pot and cook 30 seconds until fragrant.
  3. Pour in the canned diced tomatoes (with their juices) and 2 cups water; stir to combine and bring to a gentle simmer.
  4. Add the dry long pasta, pressing it down so it is mostly submerged; cook uncovered 5 minutes, then cover and continue to cook until pasta is tender, about 10 minutes more, stirring occasionally so pasta cooks evenly.
  5. Remove the lid and stir in about three-quarters of the crumbled feta; cook uncovered 3–5 minutes until sauce thickens slightly and feta begins to melt into the sauce.
  6. Taste and adjust seasoning with remaining salt and pepper as desired; serve pasta topped with remaining crumbled feta and chopped fresh basil.
  7. Baked-feta alternative: Preheat oven to 400°F. In a 9×13 baking dish toss 2 cups halved cherry tomatoes, 1/3 cup olive oil, sliced garlic, 1/2 teaspoon salt, and pepper; nestle an 8-ounce block of feta in the center and add seasoned raw chicken pieces around it. Bake 25–30 minutes until tomatoes burst and feta is golden; cook 8 ounces pasta while the dish bakes, drain reserving 1/3 cup pasta water, mix pasta, roasted tomatoes, feta and shredded chicken together, adding pasta water to loosen as needed, and garnish with basil.

Notes

1) Use canned diced tomatoes for the quick stovetop one-pot method or cherry tomatoes and a block of feta for the baked-feta TikTok-style version. 2) Reserve some pasta water to adjust sauce consistency if needed. 3) Leftovers keep 3–4 days refrigerated and reheat gently with a splash of water or olive oil.

Nutrition

Find it online: https://www.receipster.com/feta-chicken-pasta-easy-good/

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