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Baked Feta and Tomato Pasta with Grilled Chicken Recipe
Ash Tyrrell

Baked Feta and Tomato Pasta with Grilled Chicken Recipe

I recently tried this baked feta and tomato pasta with grilled chicken, and honestly, I couldn’t believe how easy and flavorful it turned out. The creamy feta combined with roasted tomatoes creates a rich sauce without much effort. I love how the grilled chicken adds a satisfying protein boost to the dish.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 16 oz cherry tomatoes – Use fresh ripe tomatoes for a naturally sweet and juicy flavor.
  • 8 oz feta cheese block – Always use a block instead of crumbles for a creamier sauce.
  • 3 tbsp olive oil – Adds richness and helps roast the tomatoes perfectly.
  • 3 cloves garlic – Fresh garlic gives the best aroma and depth of flavor.
  • 1 tsp dried oregano – Enhances the Mediterranean taste of the dish.
  • 8 oz pasta – Short pasta like penne or farfalle works best for holding sauce.
  • 1 cup fresh basil – Adds freshness and a beautiful aroma at the end.
  • 6 oz asparagus – Brings a nice crunch and green balance to the dish.
  • 1 chicken breast butterflied – Grilling keeps it juicy and flavorful.

Method
 

  1. Start by placing cherry tomatoes, feta cheese, and garlic into a baking dish. Drizzle olive oil over everything and sprinkle oregano on top. This combination creates the base of your creamy sauce.
  2. Preheat your oven to 375°F (190°C) and bake the dish for about 45 minutes. The tomatoes will soften and burst while the feta becomes creamy. This process builds a rich, flavorful sauce.
  3. While the feta is baking, boil your pasta in salted water according to package instructions. Make sure not to overcook it, as it will mix with the sauce later. Drain and set aside.
  4. Season the chicken and asparagus with olive oil, salt, and pepper. Grill them until the chicken is fully cooked and juicy. Slice the chicken into bite-sized pieces for easy mixing.
  5. Once baked, remove the dish from the oven and mash the feta, garlic, and tomatoes together using a fork. This creates a smooth, creamy sauce that coats the pasta beautifully.
  6. Add the cooked pasta into the baking dish and mix well to coat it with the sauce. Stir in fresh basil, then top with grilled chicken and asparagus. Serve immediately while warm.

Notes

  • I always use feta in brine because it melts better and gives a smoother sauce.
  • Don’t skip fresh basil—it really lifts the entire flavor of the dish.
  • I like to slightly char the chicken for a smoky taste.
  • Adding a splash of pasta water makes the sauce extra silky.
  • I sometimes mix in extra veggies like spinach for more nutrition.