Roasted Garlic & Feta Chicken Pasta

My neighbor showed up at my door one evening with a bunch of roasted garlic from her garden, insisting I do something special with it. I had chicken in the freezer and a box of penne gathering dust, so I improvised—throwing together tomatoes, feta, and whatever herbs I could find. What started as a desperate weeknight dinner became something I actually craved. The roasted garlic turned into this sweet, mellow backdrop that made everything taste effortless.

I cooked this for my partner's parents on a Thursday night, nervous because their kitchen was tiny and I'd never made it for guests before. The moment that head of garlic came out of the oven, golden and soft, my mother-in-law leaned over and said, "Is that what I think it is?" By the time we sat down, the kitchen smelled like oregano and lemon, and somehow I'd made something that felt both casual and special—which is exactly what this dish does.

Ingredients

• 2 large boneless, skinless chicken breasts: Pound them gently to an even thickness so they cook through without drying out on the edges.
• 1 large head garlic: This is the star—don't skip the roasting step, as it transforms raw garlic's harshness into something sweet and almost nutty.
• 350 g short pasta (penne or rigatoni): The shape matters here because the sauce and garlic cloves cling to the ridges and hollows.
• 200 g cherry tomatoes: Halving them lets them release their juice and blister slightly, creating little pockets of concentrated flavor.
• 120 g feta cheese: Crumble it by hand rather than using pre-crumbled; it melts more smoothly and feels fresher.
• 1 small red onion: Slice it finely so it disappears into the sauce rather than leaving sharp, raw chunks.
• Fresh parsley and dill: Add these after heat kills them anyway, so you get their brightness and personality.
• Lemon zest: This single ingredient lifts the whole dish and prevents it from feeling heavy or one-note.

Instructions

Roast the garlic while everything else prepares:

Slice the top off your garlic head, drizzle with a teaspoon of olive oil, wrap it tightly in foil, and get it into a 200°C oven. It'll spend 30 to 35 minutes becoming soft and golden—the smell alone is worth the wait.

Season and roast the chicken alongside:

Rub your chicken breasts with olive oil, oregano, salt, and pepper, then spread them on a baking sheet. They'll roast for about 22 to 25 minutes until cooked through; let them rest for a few minutes before slicing so they stay juicy.

Get the pasta water going:

While everything roasts, bring a large pot of salted water to a boil and cook your pasta until it's just al dente—tender but with a slight chew. Reserve half a cup of that starchy water before draining; it's your secret weapon for making the sauce silky.

Build the sauce with heat and patience:

Heat olive oil in a large skillet, add your finely chopped red onion, and let it soften for about three minutes until it turns translucent. Add the halved cherry tomatoes and let them cook for five minutes, letting their skins blister and their juice release into the pan.

Fold in the roasted garlic gently:

Once the garlic head is soft enough to squeeze, pop those cloves right out of their skins into your skillet and mash them gently with the back of a spoon. Pour in your chicken broth, stir everything together, and let it simmer for just a couple of minutes—you're not looking to cook it down, just to marry the flavors.

Bring it all together in the pan:

Add your drained pasta and sliced chicken to the skillet, tossing everything gently to coat. If it feels too dry, splash in some of that reserved pasta water a little at a time until the texture feels right.

Finish with cheese and fresh herbs off heat:

Pull the skillet off the heat, then stir in crumbled feta, lemon zest, fresh parsley, and dill if you're using it. The residual heat will soften the cheese without making it weep or separate.

Save

I made this for myself on a Sunday afternoon when I wasn't trying to impress anyone, just hungry and in need of something that felt warm and grounding. Halfway through eating, I realized I was actually sitting down, not standing at the counter, and the dish was simple enough that I could relax while eating it. That's when I knew I'd found something I'd come back to again and again.

Why Roasting Changes Everything

Raw garlic can be sharp and aggressive, but roasting transforms it into something almost creamy—the heat turns the sulfur compounds mellow and brings out a natural sweetness that feels luxurious without any added cream. When you squeeze those soft cloves into the pan, they practically dissolve into the sauce, giving you garlic flavor in its friendliest, most approachable form. This is why the dish tastes so much more sophisticated than the ingredient list suggests.

The Feta Strategy

Feta gets a reputation for being crumbly and separate, but when you stir it into warm pasta off the heat, it softens and creates little pockets of salty creaminess without breaking down into a sauce. The key is timing—add it after you've removed the pan from heat, so the residual warmth melts it gently. Don't stir too aggressively, or you'll end up with feta dust instead of those delicious, soft chunks that make each bite feel special.

Timing and Shortcuts

This dish works because everything finishes at roughly the same time, but if you're pressed, you can swap the chicken for rotisserie from the grocery store and save yourself 25 minutes with zero shame. Whole-wheat pasta works beautifully here and adds a nuttiness that complements the roasted garlic even more. Just remember that if you use store-bought rotisserie chicken, taste it first—some are quite salty, so you might not need to season as aggressively.

• Marinate your raw chicken in lemon juice and oregano for an hour before roasting if you have the time; it deepens everything and makes the meat even more tender.
• Serve immediately after assembly so the feta stays creamy and the pasta hasn't cooled down yet.
• A crisp white wine like Assyrtiko cuts through the richness and feels absolutely right alongside this dish.

Save

This pasta has become my go-to when I want to feel like I've cooked something thoughtful without actually stressing out in the kitchen. It's the kind of dish that tastes like you tried harder than you did, which might be the best compliment any recipe can receive.

Recipe FAQ

→ Can I use rotisserie chicken instead of roasting my own?

Absolutely. Using store-bought rotisserie chicken shreds the preparation time down significantly while still delivering great flavor. Simply skip the roasting step and slice or shred the chicken when you would normally add the roasted chicken to the pasta.

→ What pasta shapes work best for this dish?

Short pasta shapes like penne, rigatoni, or fusilli catch the sauce and crumbled feta beautifully. Their nooks and crannies hold onto the light broth-based sauce, ensuring every bite is flavorful. Avoid long strands like spaghetti, as the chunky ingredients don't cling as well.

→ Can I make this ahead of time?

You can roast the garlic and chicken up to two days in advance. Store them separately in the refrigerator. When ready to serve, reheat gently while completing the remaining steps. The dish is best served immediately, as pasta tends to absorb the sauce upon standing.

→ Is there a dairy-free alternative to feta cheese?

You can substitute feta with a dairy-free feta alternative or use Kalamata olives for a salty, briny element that mimics feta's flavor profile. Another option is adding extra nutritional yeast or a dollop of dairy-free yogurt stirred in at the end for creaminess.

→ How do I know when the garlic is perfectly roasted?

Perfectly roasted garlic should be soft, golden-brown, and easily squeezable from its cloves. The cloves will have a mellow, sweet flavor rather than pungent raw garlic taste. If cloves are still firm or white, continue roasting in 5-minute increments until fully softened.