Roasted Garlic & Feta Chicken Pasta (Printable Version)

Greek-inspired pasta with roasted chicken, sweet garlic, and creamy feta in a light herb sauce

# What You 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

# Step-by-Step:

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 brown.
02 - Rub chicken breasts with 1 tablespoon olive oil, dried oregano, salt, and black pepper. Place on a baking sheet and roast alongside the garlic for 22 to 25 minutes until cooked through. Let rest for 5 minutes 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 red onion and sauté for 3 minutes until softened. Add cherry tomatoes and cook for 5 minutes, allowing them to soften and blister slightly.
05 - Squeeze roasted garlic cloves from their skins into the skillet. Mash gently and stir into the tomato and onion mixture. Pour in chicken broth and simmer for 2 minutes.
06 - Add drained pasta and sliced chicken to the skillet. Toss thoroughly to coat with sauce, adding reserved pasta water a splash at a time if needed for desired consistency.
07 - Remove from heat. Stir in crumbled feta cheese, lemon zest, fresh parsley, and fresh dill. Season with additional black pepper to taste.
08 - Serve immediately while hot, garnished with additional crumbled feta cheese and fresh herbs.

# Expert Advice:

01 -
  • The roasted garlic becomes so creamy and sweet that even garlic skeptics end up asking for seconds.
  • Everything roasts together so your oven does most of the work while you prep the rest.
  • It feels fancy enough for guests but comes together faster than you'd expect on a weeknight.
02 -
  • Don't skip the resting period after roasting the chicken or it will slice into tough, dry pieces instead of tender strands.
  • Reserve that pasta water before you drain everything, because the starch in it is what makes the sauce cling to the noodles instead of sliding off.
  • Add the feta after you remove the skillet from the heat, or it will melt into a stringy mess instead of staying creamy and crumbly.
03 -
  • If you have time, marinate the chicken in lemon juice and extra oregano for an hour before roasting to add another layer of flavor that threads through the whole dish.
  • Don't rush the tomatoes when they're in the pan, because that's when their natural sugars start to caramelize and their flavor becomes concentrated and intense.
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