Roasted Garlic & Feta Chicken Pasta (Printable)

Tender chicken, sweet roasted garlic, and creamy feta tossed with pasta in a savory light sauce infused with fresh herbs and lemon zest.

# What Goes In:

→ 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

# How to Make It:

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, 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 - Heat 2 tablespoons olive oil in a large skillet 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 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 - Transfer to serving plates immediately. Garnish with extra feta cheese and fresh herbs.

# Expert Tips:

01 -
  • Roasted garlic becomes so silky and sweet that even garlic skeptics ask for seconds.
  • Everything roasts and simmers together, so your cleanup is surprisingly minimal for how impressive it tastes.
  • The feta melts just enough into the warm pasta without turning the sauce heavy, keeping it bright and craveable.
02 -
  • Don't skip letting the chicken rest after roasting, or it'll be dry no matter what sauce you put it in.
  • The pasta water is not just backup, it's the secret to a sauce that clings to every piece without feeling heavy or cream-based.
03 -
  • Toast your pasta just slightly before boiling it by letting it sit in a dry skillet for 30 seconds, which adds a subtle nuttiness that makes everything taste richer.
  • Marinate the chicken in lemon juice and oregano for an hour before roasting if you have the time, because that small step deepens every flavor and makes the meat even more tender.
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