Roasted Garlic & Feta Chicken (Printable Version)

Greek-inspired pasta with roasted chicken, garlic, feta, and fresh herbs in a light savory sauce.

# 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

# Directions:

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 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 reserved pasta water as needed to achieve desired creaminess.
07 - Remove from heat. Stir in crumbled feta cheese, lemon zest, parsley, and dill. Season with additional black pepper to taste.
08 - Transfer to serving plates immediately and garnish with extra feta cheese and fresh herbs.

# Expert Suggestions:

01 -
  • The roasted garlic becomes buttery and sweet, nothing like raw garlic's bite—it's the kind of ingredient that makes people ask for your secret.
  • One sheet pan for chicken and garlic means less cleanup, and the whole thing comes together in under an hour without feeling rushed.
  • Feta and lemon zest give it that bright, Mediterranean feel without needing cream or heavy sauces.
02 -
  • Don't skip letting the chicken rest after roasting—those five minutes let the juices redistribute, keeping the meat tender instead of dry when you slice it.
  • Reserve your pasta water before draining; that starchy liquid is your secret to getting the sauce to coat everything without needing cream.
  • Add the feta after removing from heat so it stays creamy and doesn't get grainy or separates from the oil.
03 -
  • If your roasted garlic cloves stick in their skins, run them under warm water for a few seconds—they'll slip right out.
  • Don't crowd your pasta in the skillet; toss gently so the feta stays in beautiful chunks instead of disappearing into the sauce.
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