Roasted Garlic & Feta Chicken Pasta (Printable)

Tender chicken, roasted garlic, and creamy feta tossed with pasta in a light Greek-inspired sauce with fresh herbs and lemon.

# What You'll Need:

→ 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 & 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 Steps:

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.
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. Let rest for 5 minutes 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 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add halved 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 tomato and onion mixture. Pour in chicken broth and simmer for 2 minutes.
06 - Add drained pasta and sliced chicken to the skillet. Toss to coat evenly, adding a splash of 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 - Divide among serving bowls and garnish with extra feta cheese and fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • Roasted garlic transforms into pure comfort—no harsh bite, just sweet, creamy mellowness that makes you wonder why you don't roast it every week.
  • The feta doesn't need cream; it melts into the warm pasta and creates something luxurious without weighing you down.
  • Everything roasts or cooks simultaneously, so you're actually done in under an hour without standing at the stove the whole time.
02 -
  • Don't crowd the baking sheet when roasting chicken; they need space or they'll steam instead of developing that golden exterior that tastes so much better.
  • Taste the pasta water before draining—if it doesn't taste pleasantly salty, your whole dish will taste flat, so adjust your cooking water next time.
03 -
  • If your roasted garlic head seems reluctant to release its cloves, microwave it for 30 seconds after it cools slightly—the steam will loosen everything right up.
  • Lemon zest is non-negotiable; that brightness is what keeps the dish from feeling heavy, so don't skip it or substitute bottled juice.
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