Baked Feta, Chicken, and Roasted Veggie Pasta
The combination of creamy, baked feta and lemony chicken is one of my favorite combos in the world! I’ve honestly loved baked feta ever since it went viral on social media back in 2020. This baked feta, chicken, and roasted veggie pasta is the latest way I’ve been enjoying my baked feta, and I love how all of the ingredients come together to make it a balanced meal! If you’re dairy-free, no worries because I’ve also tried this one without the feta and it’s tasty and even easier to make.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Check out some of my other easy dinner recipes:
- Sheet pan Mediterranean inspired salmon & veggies
- Fall veggie sheet pan with maple rosemary chicken thighs
- Sheet pan chicken sausage & veggies with tahini sauce
- Rainbow veggie sheet pan with green tahini sauce
- Sheet pan lemon basil chicken tenders
BAKED FETA, CHICKEN, & ROASTED VEGGIE PASTA
BAKED FETA, CHICKEN, & ROASTED VEGGIE PASTA
4
servings20
minutes35
minutesThe combination of creamy, baked feta and lemony chicken is one of my favorite combos in the world! I’ve honestly loved baked feta ever since it went viral on social media back in 2020. This baked feta, chicken, and roasted veggie pasta is the latest way I’ve been enjoying my baked feta, and I love how all of the ingredients come together to make it a balanced meal! If you’re dairy-free, no worries because I’ve also tried this one without the feta and it’s tasty and even easier to make.
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Ingredients
- LEMON BASIL MARINATED CHICKEN
1/3 cup olive oil
juice of 2 lemons (about 1/4 cup)
2 tbsp coconut aminos, tamari, or soy sauce
4 garlic cloves, minced
1/4 cup fresh chopped basil leaves, packed
1 tsp salt + additional to taste
1/2 tsp black pepper
1 + 1/2 lbs boneless chicken breast (not thinly sliced)
- BAKED VEGGIES & PASTA
1 lb asparagus, chopped into 1 inch pieces
12 oz cherry tomatoes
8 oz feta block (can sub for crumbled feta)
9 oz pasta of choice, cooked (I used Trader Joe’s brown rice rotini)
1/3 cup fresh basil chopped basil leaves, for topping
zest of 1 lemon (optional)
Directions
- In a small bowl or jar, add the olive oil, lemon juice, coconut aminos, minced garlic, basil leaves, salt, and black pepper. Whisk or shake to combine.
- Place the chicken breast in large container or bowl that has a lid. Cover in the marinade (flip a few times to coat), put the lid on, then place in the refrigerator for at least 20 minutes, or overnight for best results. If more liquid is needed to coat, feel free to add a few extra drizzles of olive oil.
- Preheat oven to 400 degrees. Transfer the chicken and the marinade to a deep baking dish. Add the chopped asparagus and cherry tomatoes and mix to coat in the marinade. Clear an opening in the middle of the pan to place the feta block (you can also break up the block into smaller pieces and spread throughout).
- Bake for 35-45 minutes, until the chicken is at an internal temperature of 165 degrees, the feta is soft, and veggies and tender. While it bakes, boil a pot of salted water and cook the pasta according to package instructions.
- When the chicken is done baking, remove from the baking dish and cut into 1/2-inch cubes. Use a spoon to mix the feta and veggies until there are no big chunks of feta left. Mash the tomatoes slightly. Add back the chicken. Pour the cooked pasta into the baking dish and mix again to coat.
- Serve immediately for best results, topping with a sprinkle of basil and lemon zest. Store in an airtight container in the refrigerator for 3-4 days.
Notes
- If you’re dairy-free, feel free to make this recipe without the feta. In recipe testing I made this with no feta and it was still delicious!
- I’ve tried this recipe both with a single feta block piece in the center and with a block broken up into multiple squares. I found personally I prefer the single feta block because the feta gets creamier in the center. Just lay the block so the larger surface area part is touching the bottom of the baking dish so it cooks in time.
- To prep part of this meal the night before, make the marinade and marinate the chicken in the covered container or bowl overnight.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
This surprised me, it’s absolutely delicious!
Such delicious flavor and so easy. I was able to substitute dry basil without a problem. I’ll make this one again!
This was soooo good! 10/10 adding to our weekly rotation.
I marinated the chicken overnight and it came out really tough. Is that because of the lemon juice?
I made this tonight and it is SO good!!! Even better that it is so easy to put together!!! Definitely added to my weekly rotation!
Does the brown rice pasta hold up overnight? I’ve had poor experiences getting cooked white rice pasta to taste good the next day. Does ANY gluten free pasta hold up to being cooked, refrigerated, then reheated again? You’re awesome Jenn!
So delicious!!! Instantly a family favorite!
Really delish – was looking for an easy feta and pasta dish – love the creaminess of the sauce!
Tastes like spring! Bright and full of flavor. I used TJs chickpea rotini and it was delicious.
My family loved this recipe! The chicken was done by 30 minutes for me.
Would it be possible to freeze this?
This was delicious and I will definitely make it again! I used regular pasta and kept it separate from the chicken/veggies except when I was eating it, so the pasta didn’t get too mushy. It was also delicious sans pasta.
Made this tonight, so many wonderful flavors. Added some zucchini for extra veggies. So far 100% “love” on every recipe I’ve tried. Thank you, can’t wait to continue exploring new recipes!