Roasted Garlic & Feta Chicken Pasta (Printer View)

Greek-inspired pasta featuring roasted chicken, caramelized garlic, and creamy feta in a light herb 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 & 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

# Method:

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 a splash of reserved pasta water if needed to achieve desired creaminess.
07 - Remove from heat. Stir in crumbled feta, lemon zest, parsley, and dill. Season with additional black pepper as desired.
08 - Serve immediately, garnished with extra feta cheese and fresh herbs.

# Expert Advice:

01 -
  • Roasted garlic transforms into something almost sweet and buttery, nothing like raw garlic's sharp bite.
  • The feta melts just enough into the warm pasta to coat everything without turning the dish heavy.
  • It comes together in just over an hour, yet tastes like you've been cooking all afternoon.
02 -
  • Don't squeeze the roasted garlic cloves into the pan while they're blazing hot straight from the oven; let them cool just enough to handle, or you'll burn your fingers and the garlic loses its delicate sweetness.
  • That reserved pasta water is your secret weapon—a tablespoon or two creates creaminess without any cream, binding everything together with the starch your palate recognizes as luxurious.
03 -
  • If you have time, marinate your chicken in lemon juice and oregano for an hour before roasting—it adds a flavor depth that reminds you why Greek cooking feels both simple and sophisticated.
  • Whole wheat pasta works beautifully here and adds a nutty undertone that plays well against the feta's tanginess, though you'll need to watch the cooking time carefully.
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