Roasted Garlic Feta Chicken (Print Version)

Tender roasted chicken with sweet garlic, creamy feta, fresh herbs, and pasta 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 and 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. Allow to rest 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 - Heat 2 tablespoons olive oil in a large skillet 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 tomatoes and onions. Pour in chicken broth and simmer for 2 minutes.
06 - Add drained pasta and sliced chicken to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to achieve a creamy consistency.
07 - Remove from heat. Stir in crumbled feta, lemon zest, parsley, and dill. Season with additional black pepper as desired.
08 - Transfer to serving plates immediately, garnishing with extra feta and fresh herbs.

# Expert Tips:

01 -
  • The roasted garlic becomes this buttery, mellow sweetness that tastes nothing like raw garlic, making even garlic skeptics genuinely excited.
  • Everything roasts at the same time, so your oven does most of the work while you handle the simple stovetop magic.
  • Feta and pasta water combine to create a creamy, tangy sauce without any cream, which feels lighter but tastes incredibly indulgent.
02 -
  • Don't skip the pasta water—it's starchy and magical, turning a dry mixture into a creamy sauce without any cream involved.
  • Feta can turn grainy if you stir it aggressively after heat, so fold it in gently off the heat and let the residual warmth do the work.
  • If your roasted garlic comes out before the chicken, wrap it back in foil and pop it back in the oven to keep it warm.
03 -
  • Reserve your pasta water before draining, and keep it in a measuring cup so you can add exactly what you need rather than guessing and overshooting.
  • Crumble feta by hand instead of using pre-crumbled cheese, which often contains anti-caking agents that affect the texture and creaminess.
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