Description
This Feta Pasta & Chicken Bake is a deliciously creamy and flavorful one-pan meal combining tender marinated chicken, roasted cherry tomatoes, feta and Boursin cheeses, sun-dried tomatoes, and perfectly cooked penne pasta. The dish is baked until bubbly and golden, then tossed with fresh basil for a fragrant finish. It’s an easy-to-make, crowd-pleasing dinner perfect for weeknights or entertaining.
Ingredients
Scale
Chicken
- 1–2 lb chicken breast, cut into 1-inch chunks
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
Vegetables & Cheese
- 2 ¼ cups cherry tomatoes, halved
- 6 cloves garlic, minced
- ¼ small red onion, diced
- 5 ounces sun-dried tomatoes, julienned
- 5.3 ounces Boursin garlic and fine herb cheese
- 7 ounces feta cheese
Pasta & Herbs
- 1 lb penne pasta, boiled until al dente
- A handful fresh basil, chopped
- Chopped fresh parsley, for garnish
- Grated cheese, for garnish (optional)
Marinade & Dressing
- ⅓ cup extra virgin olive oil
- Juice and zest of 1 small lemon
- 2 tbsp sun-dried tomato oil (from the jar)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- 1 tbsp honey
Instructions
- Prepare the baking dish: Place the feta and Boursin cheeses together in the center of a 9×13 inch baking dish.
- Season the chicken: Toss the chicken chunks in a bowl with garlic powder, onion powder, paprika, salt, pepper, and Worcestershire sauce until evenly coated.
- Arrange ingredients: Around the cheese in the baking dish, add halved cherry tomatoes, diced red onion, minced garlic, lemon zest, julienned sun-dried tomatoes, and the seasoned chicken pieces.
- Make the marinade: In a separate bowl or measuring cup, whisk together extra virgin olive oil, lemon juice, sun-dried tomato oil, salt, black pepper, crushed red pepper flakes, Dijon mustard, and honey until combined.
- Pour marinade and bake: Drizzle the marinade evenly over the cheeses, vegetables, and chicken in the baking dish. Place uncovered in a preheated oven at 400°F (200°C) and bake for 35-40 minutes until the tomatoes blister and chicken is cooked through.
- Cook pasta: While baking, cook the penne pasta in salted boiling water until al dente. Drain well and set aside.
- Combine and serve: Remove the baking dish from the oven, gently stir the cheese, tomatoes, chicken, and marinade together. Add the cooked penne pasta and toss to coat evenly.
- Garnish and serve warm: Finish with a generous handful of chopped fresh basil and optionally chopped parsley and grated cheese. Serve immediately.
Notes
- Use fresh chicken breasts for best texture and flavor.
- If sun-dried tomato oil is unavailable, substitute with extra olive oil and a bit of tomato paste for depth.
- The dish can be made a day ahead; store cooked pasta separately and combine before serving.
- Adjust crushed red pepper flakes to taste for more or less heat.
- Leftovers keep well refrigerated for up to 3 days and reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: feta pasta chicken bake, baked feta pasta, Mediterranean chicken bake, sun-dried tomato chicken pasta, creamy feta pasta, one-pan chicken dinner
