Save to Pinterest One evening after a long week, I pulled together what I had in the fridge and decided to roast a head of garlic just because it felt indulgent. The smell that filled the kitchen was so sweet and mellow, I knew I had to build something around it. I tossed in some chicken I had marinated that morning, crumbled feta over hot pasta, and squeezed that golden roasted garlic into the pan. It became one of those accidental wins that you keep making on purpose.
I made this for friends on a night when everyone was tired and hungry, and it turned the whole mood around. We sat at the table longer than usual, pouring wine and tearing off pieces of bread to soak up the garlicky, lemony sauce. Someone said it tasted like a vacation, and I think that stuck with me.
Ingredients
- Boneless, skinless chicken breasts: These roast up tender and juicy when seasoned well, and slicing them thin helps them blend into every bite of pasta.
- Whole garlic head: Roasting transforms raw garlic into something soft, sweet, and spreadable, the secret star of this dish.
- Olive oil: Used throughout for roasting, sauteing, and bringing everything together with a silky finish.
- Dried oregano: A nod to Greek flavor that seasons the chicken with earthy, herbal warmth.
- Short pasta like penne or rigatoni: The ridges and hollow centers catch all the sauce, garlic, and little bits of feta.
- Red onion: Adds a mild sweetness and a pop of color when sauteed until soft.
- Cherry tomatoes: They blister and burst in the pan, creating a light, fresh sauce base.
- Chicken broth: A small splash adds savory depth and helps loosen the sauce without heaviness.
- Feta cheese: Crumbled in at the end, it melts slightly and adds creamy, tangy bites throughout.
- Lemon zest: Brightens everything with a citrusy lift that cuts through the richness.
- Fresh parsley and dill: Stirred in at the end for herby freshness that tastes like summer.
Instructions
- Roast the Garlic:
- Preheat your oven to 200C (400F). Slice the top off a whole head of garlic, drizzle it with a teaspoon of olive oil, wrap it snugly in foil, and roast for 30 to 35 minutes until the cloves are soft and golden.
- Prepare the Chicken:
- Rub the chicken breasts with olive oil, oregano, salt, and black pepper, then place them on a baking sheet. Roast alongside the garlic for 22 to 25 minutes until cooked through, then let them rest before slicing thinly.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve half a cup of the starchy pasta water before draining.
- Saute the Vegetables:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 3 minutes until softened, then toss in the halved cherry tomatoes and let them blister and soften for about 5 minutes.
- Add the Roasted Garlic:
- Squeeze the roasted garlic cloves out of their skins directly into the skillet. Mash them gently with a spoon and stir them into the tomatoes and onions, then pour in the chicken broth and simmer for 2 minutes.
- Combine Everything:
- Add the drained pasta and sliced chicken to the skillet. Toss to coat, adding a splash of reserved pasta water if the sauce needs to loosen up and cling better.
- Finish with Feta and Herbs:
- Remove the skillet from heat and stir in the crumbled feta, lemon zest, parsley, and dill. Season with freshly ground black pepper and taste as you go.
- Serve:
- Plate the pasta immediately while its hot, and garnish with extra feta and fresh herbs. Pour yourself a glass of something cold and enjoy.
Save to Pinterest This dish became my answer to evenings when I wanted something satisfying but didnt want to stand over the stove forever. It felt special enough to serve company but easy enough to make on a Tuesday. The roasted garlic made all the difference, turning simple ingredients into something that felt generous and warm.
How to Get Juicy Roasted Chicken
The trick is not to overcook it. I use a meat thermometer now and pull the chicken at 165F, then let it rest under foil for five minutes. That resting time lets the juices redistribute, so when you slice it, the meat stays moist and tender instead of drying out on the cutting board.
Making It Faster on Busy Nights
If you have leftover rotisserie chicken or cooked chicken from meal prep, skip the roasting step and just toss it in with the pasta at the end. You can also roast garlic in advance and keep it in the fridge for up to a week, which makes this a 20 minute dinner instead of an hour long project.
Serving and Pairing Ideas
I like to serve this with a simple arugula salad dressed in lemon and olive oil, or with warm pita bread on the side. A crisp white wine like Assyrtiko or a cold beer works beautifully, and if youre feeding a crowd, double the recipe and use a big roasting pan for everything.
- Add a handful of spinach or kale in the last minute of cooking for extra greens
- Swap feta for goat cheese if you want something creamier and milder
- Sprinkle toasted pine nuts or slivered almonds on top for crunch
Save to Pinterest This pasta has a way of turning an ordinary evening into something you want to linger over. I hope it does the same for you.
Common Recipe Questions
- → Can I use rotisserie chicken instead of roasting my own?
Yes, using a store-bought rotisserie chicken is an excellent time-saving option. Simply shred or slice the meat and add it during the final tossing stage. This reduces total cooking time by about 25 minutes.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, rigatoni, fusilli, or farfalle are ideal because their nooks and crannies catch the roasted garlic sauce and feta crumbles. These shapes hold up well when tossed with the chunky tomato and chicken mixture.
- → Can I make this dairy-free?
Substitute the feta with a dairy-free feta alternative or additional nutritional yeast for savory flavor. You might also add kalamata olives to replace the salty, tangy element that feta provides.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of pasta water or broth to restore creaminess. The pasta may absorb more liquid overnight, so you might need to add extra moisture when reheating.
- → What can I serve alongside this pasta?
A crisp Greek salad with cucumber, tomatoes, and red onion makes a perfect starter. Grilled vegetables like zucchini or eggplant complement the Mediterranean flavors. A crusty bread helps soak up the savory sauce, and a glass of Assyrtiko or Pinot Grigio pairs beautifully.
- → Can I add vegetables to make it more hearty?
Absolutely. Spinach, kale, or chopped bell peppers can be sautéed with the onions. Artichoke hearts, sun-dried tomatoes, or roasted red peppers also enhance the Greek profile while adding nutrition and texture.