Description
A comforting one-pan meal featuring baked feta, juicy chicken, and roasted tomatoes in a creamy sauce.
Ingredients
- 1 lb boneless skinless chicken breasts (two 8-ounce breasts)
- 8-ounce block of feta cheese
- 2 pints cherry tomatoes (about 20 ounces)
- 5-6 cloves garlic, whole and peeled
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced fresh basil leaves
- 8 ounces uncooked fusilli or any type of short pasta
Instructions
- Preheat the oven to 400 °F.
- Prepare the baking dish by spacing out the chicken and feta in a 9×13-inch ceramic dish, surrounding them with tomatoes and garlic.
- Dress the dish with olive oil and seasonings, then toss to coat.
- Bake uncovered for 35 minutes, checking the chicken for doneness around the 30-minute mark.
- Cook the pasta according to package instructions; reserve some pasta water.
- Rest the chicken for 5-10 minutes before slicing.
- Combine the roasted ingredients in the dish, add pasta, and mix until well coated.
- Serve immediately with sliced chicken and extra fresh basil.
Notes
Cherry tomatoes can be substituted with grape tomatoes if desired. For convenience, use pre-peeled garlic. Room temperature chicken cooks more evenly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean