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Baked Feta Pasta With Chicken

This baked feta pasta with chicken is super creamy, cheesy and flavorful. The cherry tomatoes and feta are baked together, and then mashed until a creamy sauce forms. At the end the cooked pasta, and chicken are added to the sauce.
Prep Time10 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 10 mins
Course: Main, Main Course
Cuisine: Italian, Mediterranean
Servings: 4 servings
Calories: 678kcal
Author: Emilia


Chicken Marinade:

  • 500 g 1 pound of chicken breasts cut into 1.5cm/half inch cubes
  • 50 g 1/4 cup olive oil
  • salt and pepper to taste

Pasta sauce:

  • 500 g 1 pound of cherry tomatoes
  • 250 g 0.5 pounds of feta cheese
  • 3 garlic cloves
  • 1 tsp oregano
  • 1 tsp salt
  • 3-4 tbsp olive oil


  • 250 g 0.5 pounds of pasta
  • water for cooking the pasta
  • 2 tsp salt


Marinade the chicken:

  • Cut the chicken breasts into 1.5cm/half-inch cubes. Transfer the chicken to a medium bowl and add the olive oil, salt, and pepper. Mix well to combine, then cover the bowl with plastic wrap and transfer the chicken to the refrigerator and let it sit for 30 minutes.

Make the sauce:

  • Preheat the oven to 200C/390F. To a medium oven-safe pan, add the cherry tomatoes, feta cheese, and garlic cloves. Poke the cherry tomatoes on top with a knife. Season everything with salt, oregano, and olive oil.
  • Bake for 20-25 minutes or until the tomatoes are soft and everything is lightly golden brown on top.

Cook the pasta:

  • Fill a medium or large pot around 70% with water. Bring the water to a boil, then add the salt and pasta to the water. Stir in with a spoon a few times in the first minute to make sure the pasta doesn't get stuck to the bottom of the pot.
  • Lower the heat down to medium, cover the pot slightly with a lid and let the pasta cook until al-dente.

Cook the chicken:

  • Preheat a pan over medium heat, and add the chicken together with the olive oil. Cook on each side for around 5 minutes or until the chicken is cooked all the way through.
  • Take the chicken out of the pan and set it aside.

Assemble everything:

  • The cooked tomatoes out of the oven and let them rest for 5 minutes. Drain the pasta and reserve a little bit of the pasta water to add to the sauce.
  • Mash the tomatoes and feta with a fork or potato masher until a sauce forms. Add the pasta water, the cooked pasta, and chicken.
  • Mix everything well together and season with more salt if needed. Optionally, top with parsley, and grated parmesan cheese on top.