Save There's something almost magical about roasted garlic—the way it transforms from pungent and sharp to sweet and buttery in the oven's heat. I discovered this pasta on a quiet weeknight when I had chicken, garlic, and feta on hand, and decided to throw caution to the wind. The result was so unexpectedly bright and comforting that it became my go-to when I needed something that felt both effortless and impressive. Mediterranean flavors have a way of making ordinary dinners feel like you're eating by the Aegean, and this dish does exactly that.
I made this for friends who'd just moved into a new apartment, and watching their faces when they tasted that first forkful—the way the soft garlic and creamy feta clung to the pasta—reminded me why I love cooking for people. One guest asked for the recipe before dessert even arrived, and another went back for thirds. That's when I knew this wasn't just a weeknight dinner; it was something special enough to share.
Ingredients
- Boneless, skinless chicken breasts (2 large): These cook quickly and stay tender when roasted alongside aromatics; I've learned that seasoning them generously before the oven is the secret to flavor that goes all the way through.
- Whole garlic bulbs (2): Roasting mellows the garlic's intensity into something almost honey-sweet, and squeezing those soft cloves into the sauce is genuinely therapeutic.
- Feta cheese, crumbled (150 g): Use the crumbly kind, not blocks, because it disperses better and gives you those salty pockets throughout the pasta.
- Greek yogurt (2 tbsp): This creates the creamy base without heavy cream, lending tanginess that brightens the whole dish.
- Penne or rigatoni pasta (350 g): Choose a shape with texture because it holds onto the sauce and those roasted tomatoes beautifully.
- Red onion, thinly sliced (1 medium): Roasting softens its sharpness into something almost sweet, and it becomes almost caramelized by the time chicken finishes cooking.
- Cherry tomatoes, halved (150 g): They burst slightly during roasting and release their juices into the pan, creating little pockets of concentrated flavor.
- Baby spinach (100 g): This wilts in seconds and adds a grassy freshness that balances the richness of feta and roasted garlic.
- Olive oil (3 tbsp): Good quality matters here; it becomes part of the flavor profile, not just cooking medium.
- Dried oregano and thyme (1 tsp each): These are gentle and Mediterranean, never aggressive when used in these quantities.
- Lemon zest and juice (from 1 lemon): This brightness is non-negotiable; it prevents the dish from feeling heavy despite all the creamy components.
- Fresh parsley, chopped (for garnish): It looks beautiful and tastes like you actually care about finishing touches.
- Salt and black pepper, chili flakes optional: Taste as you go because feta is already salty, and you don't want to overdo it.
Instructions
- Roast the garlic bulbs:
- Slice the tops off your garlic bulbs, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast at 200°C (400°F) for 30 minutes until the cloves feel soft when you press them. The aroma that fills your kitchen at this point is worth the wait alone.
- Season and roast the chicken:
- Pat your chicken breasts dry, then season generously with salt, pepper, oregano, and thyme on both sides. Place them on a baking tray with your sliced red onion and halved cherry tomatoes, drizzle with 1 tablespoon olive oil, and roast alongside the garlic for 25 minutes until the chicken is cooked through and the tomatoes start to burst.
- Cook the pasta:
- While everything roasts, bring a large pot of well-salted water to a boil and cook your pasta according to package instructions. Before draining, scoop out about 1/2 cup of that starchy pasta water and set it aside—this is your secret thickener later.
- Build the garlic cream sauce:
- Once the garlic bulbs are golden and soft, squeeze all those sweet cloves into a bowl and mash them with a fork until they're almost a paste. Whisk in the Greek yogurt, lemon zest, and lemon juice until smooth, then gradually thin it with a splash of that reserved pasta water until it reaches a pourable sauce consistency.
- Slice and prepare the chicken:
- Remove the chicken from the oven and let it rest for a minute, then slice it into strips about 1 cm thick. This resting moment keeps the meat from drying out when you toss it with hot pasta.
- Wilt the spinach:
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the baby spinach, and let it soften for about 2 minutes while you breathe in that earthy, fresh smell. Don't walk away—it goes from bright to dark in seconds if you're not watching.
- Combine everything in the skillet:
- Add your drained pasta, the roasted onion and tomatoes from the baking tray, the sliced chicken, and that creamy garlic sauce to the spinach in the skillet. Toss everything together gently but thoroughly, adding more pasta water if it seems too thick.
- Finish with feta:
- Remove from heat and stir in the crumbled feta gently so it doesn't completely disappear into the sauce—you want those salty, creamy pockets in every bite. A final squeeze of lemon juice here, just for good measure, brightens everything one last time.
- Serve and garnish:
- Divide among serving bowls, shower generously with fresh chopped parsley, and top with extra feta if you're feeling generous. Serve immediately while the warmth is still coaxing out all those flavors.
Save The first time someone told me this tasted like a restaurant dish, I nearly dropped my fork. There's something about the combination of sweet roasted garlic, tangy feta, and bright lemon that elevates a simple dinner into something that feels celebratory. It taught me that restaurant-quality cooking isn't about complicated techniques; it's about respecting your ingredients and letting them shine.
Why Roasting Changes Everything
Roasting chicken and garlic together might seem like the obvious choice, but I didn't always do it this way. I used to cook them separately, thinking I had better control, but the unified oven roasting creates a synchronicity—the chicken releases moisture that helps soften the onions and tomatoes, and everything finishes at the same moment. There's also the practical magic of it: you're not standing over a stove while three different things cook; you're free to set a timer and actually relax for 25 minutes.
The Lemon Question
I learned the importance of lemon juice in this dish the hard way, by forgetting it once and ending up with something that tasted flat despite being technically delicious. Now I add it in two stages: some into the garlic sauce and a final squeeze right before serving. That citrus brightness prevents the richness of feta and roasted garlic from becoming overwhelming, and it's what makes people ask for seconds without quite understanding why.
Timing and Flexibility
The beauty of this recipe is that it actually rewards slow cooking—if your oven is already warm for something else, roast the garlic and chicken separately without stress. I've also made this with pre-cooked rotisserie chicken on nights when 55 minutes felt too long, and it still tasted brilliant because the garlic sauce is what carries the dish. The spinach takes literally two minutes, and if you want to add sun-dried tomatoes or roasted red peppers instead of fresh tomatoes, the structure still holds perfectly.
- Substitute chicken thighs for extra juiciness if you prefer dark meat, or use chickpeas for a vegetarian version that's equally satisfying.
- Try whole-wheat pasta if you want added texture and fiber, though the sauce clings just as well to regular penne.
- A crisp Greek white wine like Assyrtiko pairs beautifully with this dish, but even a simple cold glass of something light makes the meal feel special.
Save This pasta has become my answer to the question of what to cook when I want to impress without stress. It's the kind of dish that tastes like you spent hours in the kitchen when really you just roasted things together and let your oven do the work.
Recipe Guide
- → Can I make this dish vegetarian?
Absolutely. Replace the chicken with cooked chickpeas or white beans for protein. The roasted garlic and feta provide plenty of savory depth without meat.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to refresh the creamy sauce.
- → What pasta works best?
Penne or rigatoni are ideal as their ridges hold the creamy garlic sauce beautifully. Fusilli or farfalle also work well for catching all the flavors.
- → Can I use jarred roasted garlic?
While possible, fresh roasted garlic bulbs develop a sweeter, more complex flavor during roasting. Jarred garlic can be used in a pinch but may taste more acidic.
- → Is this dish freezer-friendly?
Not recommended. The yogurt-based sauce may separate when frozen and reheated. Best enjoyed fresh or refrigerated for 2-3 days.
- → How can I make it extra creamy?
Add an extra tablespoon of Greek yogurt or a splash of heavy cream to the roasted garlic sauce. Reserve more pasta water to achieve your desired consistency.