Baked Feta & Chicken Bruschetta Pasta
Creamy baked feta, juicy chicken, and fresh tomato bruschetta come together in this easy oven-baked pasta that’s perfect for busy weeknights and cozy dinners.
- Prep Time: 15 MINUTES
- Cook Time: 40 MINS
- Total Time: 55 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Dinner, DINNER | PASTA, PASTA
- Method: BAKED
- Cuisine: ITALIAN INSPIRED
Ingredients
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Nonstick cooking spray
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3 cups penne rigate pasta
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1 block (8 ounces) feta cheese, drained
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1 tablespoon olive oil
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1 teaspoon crushed red pepper flakes
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½ teaspoon salt
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½ teaspoon ground black pepper
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1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
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2 cups prepared tomato bruschetta
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Fresh basil, chopped (optional, for garnish)
Instructions
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Preheat oven to 400°F. Lightly spray a 4–5 quart baking dish with nonstick cooking spray.
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Cook pasta according to package directions until al dente. Drain and set aside.
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Place the feta block in the center of the prepared baking dish. Drizzle with olive oil and sprinkle with crushed red pepper, salt, and black pepper.
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Bake feta uncovered for 30 minutes, until softened and slightly creamy.
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While feta bakes, toss chicken pieces with the tomato bruschetta in a large bowl.
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Carefully remove baking dish from oven and arrange the chicken and bruschetta mixture around the feta.
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Return to oven and bake for 18–22 minutes, or until chicken is fully cooked and reaches 165°F internally.
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Remove from oven and gently mash the feta into the roasted tomatoes and pan juices to create a creamy sauce.
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Add cooked pasta to the dish and toss until evenly coated.
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Garnish with fresh basil if desired and serve warm.
Notes
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Chicken thighs stay extra juicy, but chicken breasts work well too.
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If the sauce is too thick, add a splash of reserved pasta water.
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Adjust crushed red pepper to taste for more or less heat.
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Finish with grated Parmesan for extra richness if desired.