Feta Pasta & Chicken Bake 🧀
So the other day I made Marry Me Baked Feta Pasta, Not only did it go viral, but I’ve had a lot of baked feta pastas and this one is 100% the best. The marinade I use took it over the top and I added shrimp at the end of the bake time and it came out world class delicious. In the words from my video I may not have invented it but I perfected it. So, My boyfriend tried it and said it was a 15/10 and then he asked me to make it again but this time put chicken in it. Now I thought to myself I’m going to use the same flavor profile but I want to add the chicken in a way to where it all bakes bubbly at the same time. So now I made it again with a few adjustments and now with chicken breasts. I’d like to mention I made this ten minutes ago and between me, my son, and my assistant it is all gone within 15 minutes. I used penne for this and it’s a solid 15/10 perfection.
After the baking time, combine all the ingredients by mixing together with a spoon to make a creamy sauce.
You can find the outfit I’m wearing here!
👝 How to Store Leftovers
You can store it in the refrigerator for 3-5 days.
🎥 Items Featured in the Video
🗒 More Delicious Pasta Recipes
🤔 Common Questions
Absolutely! You can use boneless skinless chicken thighs, and prepare and cook the same way. Or you can add shrimp and try my shrimp feta bake click right here!
Absolutely! You can cut up seasonal vegetables such as asparagus, zucchini, bell peppers or more just make sure they’re cut the same size as your halved cherry tomatoes.
Feta Pasta & Chicken Bake
Ingredients
- 1-2 lb chicken breast cut into small chunks
- Season with salt pepper, garlic powder, onion powder, & paprika, 1 tbsp of Worcestershire sauce
- 2 ¼ cups of Cherry Tomatoes
- 6 cloves of garlic minced
- ¼ of a small red onion diced
- 5 ounces of julienne cut sun dried tomatoes
- Boursin garlic and fine herb cheese 5.3 ounce
- 7 oz of feta cheese
- 1 lb of pasta boiled until al dente
- A handful of chopped fresh basil
Marinade
- ⅓ cup of extra virgin olive oil
- 1 small lemon juiced and zested
- 2 tbsp of the sun dried tomato oil
- 1 tsp of salt
- 1 tsp of pepper
- ½ tsp of crushed red
- 1 tsp of dijon mustard
- 1 tbsp of honey
Garnish
- chopped fresh parsley
- graded cheese
Instructions
- In a 9×13 baking dish, place the feta cheese and Boursin cheese in the center.
- Cut your chicken breasts into 1 inch chunks, Place in a bowl, and season with garlic powder, onion powder, paprika, salt, pepper, and Worcestershire sauce. Combine with your hands so the chicken is evenly coated
Around the cheese in the baking dish:
- Add 2¼ cups cherry tomatoes sliced in half
- Add ¼ of a small red onion, diced
- Add 5 cloves garlic, minced
- Add Zest of 1 lemon
- Add 3-4 oz julienned sun-dried tomatoes
- Add Seasoned chicken pieces
Marinade:
- In a measuring cup or small bowl, whisk together:
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- 1½ tablespoons sun-dried tomato oil (from the jar)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- 1 tbsp honey
Add Marinade & Bake:
- Pour the marinade evenly over the cheese, vegetables, & chicken in the baking dish.
- Bake uncovered at 400°F for 35-40 minutes.
- While the cheese, veggies, & chicken bakes, cook penne pasta in salted water until al dente. Drain and set aside
- Bake at 400 F for 35-40 minutes or until the tomatoes are blistered & chicken fully cooked
- Remove from the oven and gently stir everything together—cheeses, tomatoes, chicken , and all that marinade-y goodness.
- Add the drained penne pasta and toss to coat.
- Finish with a generous handful of chopped fresh basil. Serve warm.
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Made this tonight! It was absolutely delicious! Followed recipe as written. Whole family of 6 devoured it!