Baked Feta Pasta with Chicken: A Creamy, Comforting Delight

The History of Baked Feta Pasta

Baked Feta Pasta, often referred to as “TikTok Pasta” due to its viral rise in popularity, originated from Finnish food blogger Jenni Häyrinen in 2019. Her simple yet captivating recipe featured a block of feta cheese surrounded by cherry tomatoes and olive oil, baked until soft and creamy, then tossed with pasta to create a rich, tangy sauce. The dish exploded across social media platforms in early 2021, particularly on TikTok, where users recreated the recipe with endless variations.

What started as a minimalist vegetarian meal quickly evolved into a global culinary phenomenon. Home cooks around the world began customizing the base recipe by adding proteins such as shrimp, sausage, and eventually chicken. The inclusion of grilled or roasted chicken transformed this comfort dish into a more balanced, protein-rich meal suitable for weeknight dinners or even dinner parties. Today, Baked Feta Pasta with Chicken stands as one of the most beloved modern comfort food recipes—a testament to how digital culture can influence global cuisine.

Ingredients Breakdown

The magic of Baked Feta Pasta with Chicken lies in its balance of flavors and textures. Each ingredient plays a crucial role in building layers of taste—from the creamy saltiness of feta to the sweetness of roasted tomatoes and the savory depth of garlic and herbs.

Feta Cheese: Traditionally made from sheep’s milk or a blend of sheep and goat milk, feta softens beautifully in the oven, releasing a creamy, tangy essence that forms the base of the sauce. Opt for a high-quality block of feta rather than pre-crumbled for best texture.
Chicken Breast or Thighs: Boneless, skinless chicken breasts are lean and tender, absorbing the flavors of the marinade and roasting process. Chicken thighs offer a richer, juicier alternative with more fat and flavor.
Cherry Tomatoes: These burst during baking, releasing natural juices that mix with olive oil and herbs to create a vibrant, slightly sweet tomato base. Their acidity balances the richness of the feta.
Garlic: Fresh garlic cloves add aromatic depth. As they roast, their sharpness mellows into a sweet, nutty flavor that infuses the entire dish.
Olive Oil: High-quality extra virgin olive oil is essential—it carries flavor, helps roast the ingredients evenly, and contributes to the silky texture of the final sauce.
Pasta: Penne, rigatoni, or fusilli work best due to their ability to hold sauces in their ridges and curves. Whole wheat or gluten-free options can be used for dietary preferences.
Heavy Cream (Optional): For an ultra-creamy texture, a splash of heavy cream is stirred in at the end. This transforms the sauce into something truly indulgent.
Fresh Herbs: Basil, parsley, or oregano add freshness and brightness when sprinkled on top before serving.
Salt & Pepper: Essential seasonings that enhance all components.
Red Pepper Flakes (Optional): For those who enjoy heat, a pinch adds a subtle kick.

Step-by-Step Recipe

Preheat Oven: Set your oven to 400°F (200°C). This temperature ensures the tomatoes blister and the feta softens without burning.
Prepare Baking Dish: Use a large oven-safe baking dish or cast-iron skillet. Arrange 1 pound of halved cherry tomatoes in an even layer at the bottom.
Add Garlic and Olive Oil: Scatter 6–8 peeled and smashed garlic cloves over the tomatoes. Drizzle generously with ¼ cup of extra virgin olive oil. Season lightly with salt and black pepper.
Place Feta Block: Center a 7-ounce block of feta cheese in the middle of the tomatoes. Drizzle another tablespoon of olive oil over the feta and sprinkle with freshly cracked black pepper.
Season Chicken: Pat dry 2 boneless, skinless chicken breasts (or 4 thighs). Rub them with olive oil, salt, pepper, paprika, and dried Italian herbs. Place them directly on top of the tomato-feta mixture.
Bake: Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the tomatoes have burst, and the feta appears softened and slightly golden at the edges.
Cook Pasta: While the chicken and feta bake, bring a large pot of salted water to a boil. Cook 12 ounces of penne or similar pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Combine Ingredients: Remove the baking dish from the oven. Use a fork to break apart the feta and mash it together with the roasted tomatoes and garlic. Stir in the cooked chicken (sliced or shredded) and any accumulated juices.
Create Sauce: Add the drained pasta to the baking dish and toss everything together. For a creamier consistency, stir in ¼ to ½ cup of heavy cream or half-and-half. Use reserved pasta water as needed to loosen the sauce.
Final Touches: Taste and adjust seasoning—add more salt, pepper, or red pepper flakes if desired. Finish with a generous handful of chopped fresh basil or parsley.
Serve: Serve immediately while hot, optionally topped with grated Parmesan, additional feta crumbles, or a drizzle of balsamic glaze.

Tips for the Best Baked Feta Pasta with Chicken

Marinate the Chicken: For deeper flavor, marinate the chicken in olive oil, lemon juice, garlic, and herbs for 30 minutes to 2 hours before baking.
Don’t Skip the Pasta Water: The starchy pasta water helps emulsify the sauce, making it cling better to the noodles.
Use Room-Temperature Feta: Letting the feta sit out for 15–20 minutes before baking allows it to soften more evenly.
Roast Until Jammy: Don’t underbake—the tomatoes should be collapsed and jam-like, and the garlic deeply caramelized for maximum flavor.
Customize Cooking Method: If you prefer grilled chicken, cook it separately on the grill or stovetop and add it after baking the feta and tomatoes.
Avoid Overcooking Pasta: Always cook pasta al dente, as it will absorb more sauce once mixed in.
Let It Rest: Allow the baked mixture to rest for 5 minutes after removing from the oven—this makes mashing and mixing easier.

Variations and Customizations

Baked Feta Pasta is incredibly versatile. Once you master the basic version with chicken, try these creative twists:

Seafood Version: Replace chicken with peeled shrimp. Add them during the last 10–12 minutes of baking so they don’t overcook.
Vegan Option: Omit chicken and use plant-based feta or tofu marinated in lemon, salt, and nutritional yeast. Swap cream for coconut milk or cashew cream.
Mediterranean Twist: Add kalamata olives, artichoke hearts, sun-dried tomatoes, and spinach for a Greek-inspired flair.
Spicy Kick: Toss in sliced jalapeños, crushed red pepper flakes, or a dash of hot sauce for heat lovers.
Herb Infusion: Use fresh rosemary, thyme, or dill in addition to basil for different aromatic notes.
Different Cheese: Try halloumi, ricotta salata, or even goat cheese instead of feta for unique flavor profiles.
Pantry-Friendly: No cherry tomatoes? Use canned diced tomatoes (drained slightly) and roast as usual.
One-Pan Wonder: Cook everything in a single Dutch oven—roast the chicken and feta mixture, then boil the pasta in the same pot using broth instead of water for added flavor.

Health Considerations and Nutritional Value

Baked Feta Pasta with Chicken can be both nutritious and satisfying when prepared with mindful choices.

Nutritional Highlights (per serving, approx. 1/4 of recipe):

Calories: ~550–650 kcal (varies based on cream and oil usage)
Protein: 30–35g (excellent source from chicken and dairy)
Fat: 25–30g (mostly unsaturated from olive oil; feta contains saturated fat but in moderation)
Carbohydrates: 45–50g (from pasta; whole grain increases fiber)
Fiber: 4–6g (especially with whole wheat pasta and vegetables)
Calcium: High from feta and optional dairy additions
Vitamin C & Antioxidants: From cherry tomatoes and fresh herbs

Healthy Swaps:

Use whole grain or legume-based pasta for higher fiber and protein.
Reduce oil slightly or use spray oil to lower calorie content.
Omit heavy cream or substitute with low-fat Greek yogurt or evaporated milk.
Increase vegetable volume by adding spinach, zucchini, bell peppers, or mushrooms.
Choose skinless chicken thighs for more flavor or breast for lower fat.

Dietary Notes: This dish is naturally gluten-free if served with GF pasta. For lactose-sensitive individuals, feta is relatively low in lactose, but cream may need substitution. Vegans can adapt it fully with plant-based alternatives.

Full Ingredient List

1 lb (450g) boneless, skinless chicken breasts or thighs
1 (7 oz / 200g) block of feta cheese
1 pint (about 2 cups / 300g) cherry tomatoes, halved
6–8 garlic cloves, peeled and smashed
¼ cup + 1 tbsp extra virgin olive oil
12 oz (340g) penne, rigatoni, or fusilli pasta
½ tsp smoked paprika (optional)
½ tsp dried oregano or Italian seasoning
Salt and freshly ground black pepper, to taste
¼ to ½ cup heavy cream or half-and-half (optional)
½ cup reserved pasta water
¼ cup chopped fresh basil or parsley
Pinch of red pepper flakes (optional)
Grated Parmesan or extra feta for garnish (optional)

Detailed Directions

Preheat Oven: Turn oven to 400°F (200°C).
Prepare Baking Pan: In a 9×13 inch or similarly sized oven-safe dish, spread halved cherry tomatoes in a single layer.
Add Garlic and Oil: Scatter garlic cloves over tomatoes. Drizzle with ¼ cup olive oil. Season with salt and pepper.
Position Feta: Place the block of feta in the center. Drizzle with 1 tbsp olive oil and a grind of black pepper.
Season Chicken: Rub chicken with 1 tbsp olive oil, paprika, oregano, salt, and pepper. Place on top of tomatoes.
Bake: Roast for 25–30 minutes until chicken is cooked through and juices run clear. Tomatoes should be blistered and juicy, feta soft and creamy.
Cook Pasta: Boil salted water. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
Shred Chicken: Remove chicken from pan, slice or shred, and set aside.
Mash Mixture: With a fork, gently break up the feta and mash it into the roasted tomatoes and garlic. Stir in any pan juices.
Add Cream (if using): Stir in ¼ to ½ cup heavy cream for richness.
Combine All: Add cooked pasta and chicken to the baking dish. Toss thoroughly, adding reserved pasta water a little at a time until the sauce coats the noodles smoothly.
Season Again: Taste and adjust salt, pepper, or spices. Fold in fresh herbs.
Serve Hot: Divide among bowls. Garnish with extra herbs, feta, Parmesan, or a swirl of balsamic reduction.

FAQ

Can I make this ahead of time?
Yes, you can prep ingredients in advance. Cut tomatoes, smash garlic, and season chicken the night before. Store separately in the fridge. Assemble and bake when ready. Fully assembled dishes can be refrigerated unbaked for up to 24 hours.

Can I reheat leftovers?
Absolutely. Reheat in a skillet over medium-low heat with a splash of water or broth to refresh the sauce. Microwave works too, but stirring frequently prevents drying.

Is Baked Feta Pasta spicy?
Not inherently. It’s creamy and tangy with herbal notes. Add red pepper flakes or chili oil if you like heat.

Why did my sauce turn out dry?
Likely causes: not enough olive oil, skipping pasta water, or over-reducing. Always reserve pasta water and add gradually to achieve a silky texture.

Can I freeze this dish?
Freezing is not recommended due to the dairy content—feta and cream may separate and become grainy upon thawing. Best enjoyed fresh or refrigerated for up to 3 days.

Can I use frozen tomatoes?
Not ideal. Frozen tomatoes release excess water and lose structure. Stick with fresh for best results.

Can I bake everything together with raw pasta?
Some one-pot versions exist, but traditional baked feta pasta uses pre-cooked pasta. Baking raw pasta with this method may result in uneven texture unless broth is used and cooking time extended significantly.

Summary

Baked Feta Pasta with Chicken combines juicy roasted tomatoes, creamy feta, tender chicken, and perfectly cooked pasta into a luxurious, one-bake-dish wonder that’s as easy to make as it is delicious. Born from a viral trend, it has earned its place as a modern classic comfort meal loved by families and foodies alike.