Roasted Garlic Feta Chicken Pasta (Printable Version)

Vibrant Mediterranean pasta featuring roasted chicken, caramelized garlic, and creamy feta in a Greek-inspired sauce.

# Ingredient List:

→ Meat & Dairy

01 - 2 large boneless, skinless chicken breasts
02 - 5.3 oz feta cheese, crumbled
03 - 2 tbsp Greek yogurt

→ Pasta

04 - 12.3 oz penne or rigatoni pasta

→ Vegetables

05 - 2 whole bulbs garlic
06 - 1 medium red onion, thinly sliced
07 - 5.3 oz cherry tomatoes, halved
08 - 3.5 oz baby spinach

→ Pantry & Seasonings

09 - 3 tbsp extra virgin olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp chili flakes, optional
13 - Salt and black pepper to taste
14 - Zest and juice of 1 lemon

→ Garnish

15 - Fresh parsley, chopped

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Slice tops off garlic bulbs, drizzle with 1 tbsp olive oil, wrap tightly in foil, and roast for 30 minutes until soft and golden.
02 - Season chicken breasts with salt, pepper, oregano, and thyme. Arrange on baking tray with sliced red onion and cherry tomatoes. Drizzle with 1 tbsp olive oil and roast for 25 minutes until chicken is cooked through.
03 - In large pot of salted boiling water, cook pasta according to package directions. Reserve 1/2 cup pasta water, drain pasta, and set aside.
04 - Squeeze roasted garlic cloves from skins into bowl and mash with fork. Whisk in Greek yogurt, lemon zest, and lemon juice. Thin sauce with reserved pasta water as needed to reach creamy consistency.
05 - Cut roasted chicken breasts into strips and set aside.
06 - Heat 1 tbsp olive oil in large skillet over medium heat. Add baby spinach and sauté for 2 minutes until wilted.
07 - Add cooked pasta, roasted onion, cherry tomatoes, chicken strips, and garlic sauce to skillet. Toss thoroughly to combine and heat through.
08 - Remove from heat and gently stir in crumbled feta cheese, tossing carefully to distribute evenly.
09 - Divide pasta among serving bowls and garnish with fresh chopped parsley and additional feta cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The roasted garlic dissolves into a silky, naturally creamy sauce that makes you wonder why you ever bought jarred stuff.
  • Everything roasts together so there's minimal babysitting and maximum flavor—your oven does most of the heavy lifting.
  • It's bold enough to impress but simple enough that even a weeknight kitchen crisis can't derail it.
02 -
  • Don't skip the pasta water—it's the difference between a sauce that clings and one that sits awkwardly on top, and it's free flavor you've already made.
  • Roasted garlic is completely different from raw or cooked quickly, so those 30 minutes aren't negotiable if you want that sweet, mellow character that defines this dish.
03 -
  • Wrap your garlic bulbs completely in foil so they steam gently inside rather than charring—you want them soft and golden, not dark.
  • Don't rush the tossing at the end; it takes about a minute of constant motion for the sauce to properly coat everything and for the pasta to absorb those flavors.
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