Hailey’s Creamy Feta Chicken Pasta
Creamy feta chicken pasta with roasted garlic, sweet jammy tomatoes, and juicy baked chicken. Rich, cozy, and packed with flavor that tastes way fancier than the effort it takes.
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
1 piece
cherry tomatoes (whole)
200 g
garlic bulb (whole)
1 bulb
onion (sliced)
1 piece
bell pepper (sliced)
50 g
feta cheese (block)
220 g
olive oil
50 ml
Italian seasoning
1 tsp
smoked paprika
0.5 tsp
salt
0.5 tsp
black pepper
0.5 tsp
spaghetti (dry)
170 g
heavy cream
120 ml
rosemary
1 sprig
parsley (chopped)
2 tbsp
chili flakes
0.5 tsp
Instructions
Assemble the bake
In a baking dish, add the cherry tomatoes, feta cheese, chicken, garlic bulb, sliced onion, bell pepper, and rosemary.
Season everything
Season the chicken with ¼ tsp salt and black pepper. Sprinkle the Italian seasoning and smoked paprika over the chicken. Season the tomato with a little salt and black pepper. Drizzle the olive oil evenly over everything.
Bake
Bake at 200°C for 20–22 minutes, or until the chicken reaches an internal temperature of 74°C and the tomatoes are soft and bursting.
Cook the pasta
While the chicken is baking, cook the spaghetti and reserve ¼ cup pasta water.
Make the sauce
Remove the rosemary. Slice the chicken and squeeze out the roasted garlic. Pour in the heavy cream then mash the tomatoes and feta together until smooth and creamy.
Add the pasta
Add the cooked spaghetti and toss until evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce.
Serve
Garnish with parsley and chili flakes. Serve immediately and enjoy!
Original recipe
Storage
Best served fresh. Sauce may thicken when refrigerated; add splash of cream or pasta water when reheating.
Notes
• If tomatoes are too tangy, add ½ tsp sugar to balance flavor.
• Chicken thighs stay extra juicy, but breast works great too.
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