Baked Feta Chicken Pasta Recipe For Two

If you’re looking for a simple yet delicious dinner for two you are going to love this Baked Feta Chicken Pasta Recipe. Chicken and pasta coated in a cheesy tomato sauce that takes only minutes to prepare.

It is the perfect meal to make on a busy weeknight when you don’t have (or want) to spend a lot of time in the kitchen. However, it is an elegant enough meal that you can make for a special occasion.

Either way, you end up with a warm and hearty comfort food meal that took very little effort to prepare. And with one taste you will understand why this recipe has become so popular!

Why Baked Feta Chicken Pasta Tastes So Good

So, why does this dish taste so good? It’s all about the combination of flavors and textures.

The feta cheese melts into the sweet, juicy tomatoes, creating a creamy, tangy sauce that’s absolutely delicious. Then the garlic adds a wonderful aroma and a bit of bite, while the basil brings a touch of brightness to the dish.

The chicken absorbs all these flavors, making each bite super tasty. And the pasta? It’s the perfect ingredient to bring everything together.

Best Pasta To Use

Although the flavor comes from the other ingredients, the pasta is the base of the recipe. Therefore, you will want to make sure that the pasta that you choose can hold the other ingredients so that each bite is full of amazing flavor.

I recommend using rotini, fusilli or penne pasta. These types of pasta have little nooks and crannies that capture all the creamy, tangy goodness of the feta and tomato sauce. Plus, they’re sturdy enough to hold up in the casserole.

Feta Cheese

As for the feta cheese, you want to use a half of a block of feta cheese, not the pre-crumbled kind. The block feta has a creamier texture when it bakes, which is exactly what you want for this dish.

It melts into the tomatoes and creates the perfect sauce that will coat every piece of pasta. Look for Greek feta because it has a nice balance of creaminess and tanginess. You can most often find block feta cheese in the specialty cheese aisle at the grocery store.

The Chicken

When it comes to the chicken, I recommend using boneless, skinless chicken breast. It’s lean and cooks quickly, making it the best option. The chicken breast will remain juicy and tender when baked with the tomatoes and feta.

However, if you prefer a richer flavor, or want a less expensive option, you can use boneless, skinless, chicken thighs instead. They have a little more fat which can add more depth to the dish.

Either option works great, so it’s really up to you and what you have on hand and what you prefer.

Blistering the Tomatoes

Here’s a little trick to take this dish to the next level. After you’ve baked the chicken and tomatoes, you can remove the chicken and set the oven to broil.

Place the dish back in the oven for a few minutes, and the tomatoes will get a lovely char that adds a smoky depth to the dish. It’s an extra step, but totally worth it if you want to add some extra delicious flavor.

Assemble The Baked Feta Chicken Pasta Recipe

Once everything is baked and the tomatoes are perfectly blistered, it’s time to assemble the Baked Feta Chicken Pasta dish. Start by removing the baking dish from the oven and squish the tomatoes and garlic cloves. Then stir until evenly distributed.

The feta will have melted into the tomatoes, creating a creamy, tangy sauce that will coat the pasta beautifully. Then add the fresh basil and the cooked and drained pasta and toss until evenly coated.

If the sauce is thick, pour in a little of the pasta water to thin it out. Depending on what type of tomatoes that you use you may or may not have to do this step.

Next, slice the chicken into thin strips or cut the chicken in 1 inch cubes. Add the chicken to the pasta and toss to combine.

If you want to add a fresh touch, sprinkle some chopped basil on top before serving. It adds a nice pop of color and a burst of fresh flavor to your meal.

There you have it – a simple, delicious meal that’s perfect for two. This Baked Feta Chicken Pasta is a must-try for anyone looking for an easy and tasty dinner option.

With just a few ingredients and minimal effort, you can create a dish that’s packed with flavor and sure to please.

Baked Feta Chicken Pasta Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 8 ounce boneless skinless chicken breast
• 4 ounce block of feta cheese
• 1 pint cherry tomatoes
• 3 cloves garlic, whole and peeled
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes (optional)
• 1/8 cup thinly sliced fresh basil leaves
• 4 ounces uncooked rotini pasta (approximately 1 1/2 cups)

INSTRUCTIONS

Preheat the oven to 400°F. In an 8 x 8 inch baking dish, place the chicken on one side and the block of feta on the other side.

Place the tomatoes and garlic cloves around the chicken and feta.

Drizzle the olive oil over top of the ingredients and then season with salt, pepper and red pepper flakes (if using). Toss to coat.

Place the baking dish in the preheated oven and bake for 30-35 minutes or until the internal temperature of the thickest part of the chicken breast (or thighs) reaches a temperature of 160°F when checked with an instant read digital thermometer. (Product Affiliate Link: Instant Read Digital Thermometer).

While the dish is in the oven cook the pasta in salted water according to the package instructions for al’ dente consistency. Before draining, reserve 1/4 cup of the pasta water to thin the sauce if needed.

When the chicken is at 160°F, remove the chicken from the baking dish and let it rest for 5 minutes.

Optional Step

Optional step: With the feta, tomatoes and garlic still in the baking dish, turn the oven to broil for 2-3 minutes or until the tomatoes are blistered. Watch carefully so that they don’t burn.

Remove the baking dish from the oven and squish the tomatoes and garlic cloves. Then stir them in with the feta cheese until evenly distributed.

Add the fresh basil and the cooked and drained pasta and toss until evenly coated. If the sauce is thick, pour in a little of the reserved pasta water to thin it out.

Slice the chicken into thin strips or cut the chicken in 1 inch cubes. Add the chicken to the pasta and toss to combine. Garnish with more basil and serve warm.

For more amazing (and easy to make) recipes for two, be sure to visit my complete list of recipes at the Recipe Index Tab at the top of the page.

Enjoy! Mary

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