Roasted Garlic & Feta Chicken Pasta (Printable Version)

Greek-inspired pasta with roasted chicken, garlic, and feta in a light savory sauce.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Garlic

06 - 1 large head garlic
07 - 1 teaspoon olive oil

→ Pasta

08 - 12 ounces short pasta such as penne or rigatoni

→ Sauce and Assembly

09 - 2 tablespoons olive oil
10 - 1 small red onion, finely chopped
11 - 7 ounces cherry tomatoes, halved
12 - 1/2 cup chicken broth
13 - 4 ounces feta cheese, crumbled
14 - Zest of 1 lemon
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh dill, chopped
17 - Freshly ground black pepper to taste

# Steps to Follow:

01 - Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 teaspoon olive oil, wrap in aluminum foil, and roast for 30 to 35 minutes until soft and golden.
02 - Rub chicken breasts with 1 tablespoon olive oil, oregano, salt, and black pepper. Place on a baking sheet and roast alongside the garlic for 22 to 25 minutes until cooked through. Allow to rest before slicing thinly.
03 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain in a colander.
04 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add cherry tomatoes and cook for 5 minutes, allowing them to soften and blister.
05 - Squeeze roasted garlic cloves from their skins into the skillet. Mash gently and stir into the tomatoes and onions. Pour in chicken broth and simmer for 2 minutes.
06 - Add drained pasta and sliced chicken to the skillet. Toss to coat, adding reserved pasta water as needed to achieve desired creaminess.
07 - Remove from heat. Stir in crumbled feta, lemon zest, parsley, and dill. Season with additional black pepper to taste.
08 - Serve immediately, garnished with extra feta cheese and fresh herbs.

# Additional Tips::

01 -
  • The roasted garlic becomes sweet and buttery, turning into a rich base without any cream
  • It comes together in under an hour but tastes like you spent all day in the kitchen
  • Feta adds salty tang that balances the sweetness of tomatoes and garlic perfectly
  • Leftovers reheat beautifully and taste even better the next day
02 -
  • Dont skip reserving pasta water, it helps the sauce cling to the noodles and creates a silky texture without adding cream
  • Let the chicken rest after roasting or it will lose its juices when you slice it
  • Roasted garlic can burn quickly near the end, so check it at 30 minutes and wrap it tighter if the cloves are browning too fast
03 -
  • Marinate the chicken in lemon juice and oregano for an hour before roasting to boost flavor and tenderness
  • Use whole wheat or chickpea pasta for extra fiber and protein without changing the flavor
  • Roast two heads of garlic at once and save the extra for spreading on toast or stirring into soups
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