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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
