Experience the perfect blend of creamy cheese, tender chicken, and flavorful Mediterranean ingredients in this baked pasta dish. This recipe takes the viral “Marry Me Pasta” to the next level by adding chicken, creating a complete meal that’s rich, cheesy, and full of flavor.
Why You’ll Love This Recipe
This Feta Pasta & Chicken Bake is a showstopper for weeknight dinners or special occasions. The combination of feta, Boursin, and sun-dried tomatoes creates a creamy, tangy sauce that clings perfectly to penne pasta. The chicken stays juicy thanks to a flavorful marinade, and the bake brings everything together for a bubbly, cheesy finish. It’s fast to prepare, impressive on the table, and guaranteed to be devoured in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1-2 lb chicken breast, cut into 1-inch chunks
Salt, to taste
Black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp Worcestershire sauce
2 ¼ cups cherry tomatoes, halved
6 cloves garlic, minced
¼ small red onion, diced
5 oz sun-dried tomatoes, julienned
5.3 oz Boursin garlic and fine herb cheese
7 oz feta cheese
1 lb penne pasta, cooked al dente
A handful of fresh basil, chopped
Marinade:
⅓ cup extra virgin olive oil
Juice and zest of 1 small lemon
2 tbsp sun-dried tomato oil
1 tsp salt
1 tsp black pepper
½ tsp crushed red pepper flakes
1 tsp Dijon mustard
1 tbsp honey
Garnish:
Chopped fresh parsley
Grated cheese
Directions
Preheat oven to 400°F (200°C).
In a 9×13 baking dish, place the feta and Boursin cheeses in the center.
Season the chicken chunks with salt, pepper, garlic powder, onion powder, paprika, and Worcestershire sauce, mixing with hands to coat evenly.
Arrange the cherry tomatoes, red onion, garlic, lemon zest, sun-dried tomatoes, and seasoned chicken around the cheeses in the baking dish.
In a small bowl, whisk together the olive oil, lemon juice and zest, sun-dried tomato oil, salt, black pepper, crushed red pepper flakes, Dijon mustard, and honey.
Pour the marinade evenly over the cheeses, vegetables, and chicken.
Bake uncovered for 35-40 minutes until tomatoes are blistered and chicken is fully cooked.
While baking, cook penne pasta until al dente, drain, and set aside.
Remove the baking dish from the oven and gently stir together the cheeses, chicken, tomatoes, and marinade to form a creamy sauce.
Add the cooked pasta and toss until fully coated.
Finish with fresh basil, and garnish with parsley and grated cheese. Serve warm.
Use boneless, skinless chicken thighs instead of breasts for juicier meat.
Swap penne for rigatoni, fusilli, or farfalle for a different pasta texture.
Add seasonal vegetables such as zucchini, asparagus, or bell peppers. Make sure vegetables are cut to similar size as cherry tomatoes for even cooking.
For a spicier version, increase crushed red pepper flakes or add a pinch of cayenne.
Substitute part of the feta with goat cheese for a tangier flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 3-5 days.
Reheat in a microwave-safe dish or in the oven at 350°F until warmed through, adding a splash of milk or olive oil to maintain creaminess.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work perfectly. Cook them the same way as the chicken breasts.
Can I add shrimp instead of chicken?
Absolutely. Add shrimp during the last 10 minutes of baking to avoid overcooking.
Can I make this ahead of time?
You can prep the ingredients ahead, but bake right before serving for the best texture.
Can I use a different type of pasta?
Yes, penne works best, but rigatoni, fusilli, or farfalle are great alternatives.
Can I make this recipe dairy-free?
You could use dairy-free cream cheese and a vegan feta alternative, though the flavor profile will change.
How spicy is this dish?
It has a mild kick from the red pepper flakes, but you can adjust the amount to taste.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
Can I add other vegetables?
Yes, vegetables like zucchini, bell peppers, or asparagus can be added. Ensure similar size to tomatoes for even baking.
What kind of cheese is Boursin?
Boursin is a creamy, herb-flavored cheese that adds richness and depth to the sauce.
Can I make this gluten-free?
Yes, use gluten-free pasta to make the recipe suitable for a gluten-free diet.
Conclusion
This Feta Pasta & Chicken Bake is a creamy, cheesy, and flavorful dish that’s perfect for any occasion. With tender chicken, roasted cherry tomatoes, and a luscious marinade, it’s comfort food elevated to Mediterranean perfection. Easy to prepare, packed with flavor, and loved by everyone at the table, it’s a recipe that will become a family favorite.
A creamy Mediterranean-inspired baked pasta dish with tender chicken, feta, Boursin cheese, sun-dried tomatoes, and cherry tomatoes, tossed with penne pasta and fresh herbs for a rich, flavorful meal.
Total Time:1 hour
Yield:6 servings
Ingredients
1–2 lb chicken breast, cut into 1-inch chunks
Salt, to taste
Black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp Worcestershire sauce
2 ¼ cups cherry tomatoes, halved
6 cloves garlic, minced
¼ small red onion, diced
5 oz sun-dried tomatoes, julienned
5.3 oz Boursin garlic and fine herb cheese
7 oz feta cheese
1 lb penne pasta, cooked al dente
A handful of fresh basil, chopped
Marinade:
⅓ cup extra virgin olive oil
Juice and zest of 1 small lemon
2 tbsp sun-dried tomato oil
1 tsp salt
1 tsp black pepper
½ tsp crushed red pepper flakes
1 tsp Dijon mustard
1 tbsp honey
Garnish:
Chopped fresh parsley
Grated cheese
Instructions
Preheat oven to 400°F (200°C).
Place feta and Boursin cheeses in the center of a 9×13 baking dish.
Season chicken chunks with salt, pepper, garlic powder, onion powder, paprika, and Worcestershire sauce; mix to coat evenly.
Arrange cherry tomatoes, red onion, garlic, lemon zest, sun-dried tomatoes, and seasoned chicken around the cheeses.
In a small bowl, whisk together olive oil, lemon juice and zest, sun-dried tomato oil, salt, black pepper, crushed red pepper flakes, Dijon mustard, and honey.
Pour the marinade evenly over the cheeses, vegetables, and chicken.
Bake uncovered for 35–40 minutes until tomatoes are blistered and chicken is fully cooked.
Cook penne pasta until al dente, drain, and set aside.
Remove baking dish from oven and gently stir together cheeses, chicken, tomatoes, and marinade to form a creamy sauce.
Add cooked pasta and toss until fully coated.
Finish with fresh basil, garnish with parsley and grated cheese, and serve warm.
Notes
Use chicken thighs for juicier meat.
Swap penne for rigatoni, fusilli, or farfalle for different pasta texture.
Add seasonal vegetables like zucchini, asparagus, or bell peppers cut to similar size as cherry tomatoes.
Increase crushed red pepper flakes or add cayenne for more spice.
Substitute part of the feta with goat cheese for a tangier flavor.
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in microwave or oven at 350°F, adding a splash of milk or olive oil to maintain creaminess.
