Roasted Garlic & Feta Chicken Pasta (Printable)

Creamy Mediterranean pasta with roasted chicken, sweet garlic, and tangy feta cheese.

# What You Need:

→ Meat & Dairy

01 - 2 large boneless, skinless chicken breasts
02 - 5.3 oz feta cheese, crumbled
03 - 2 tbsp Greek yogurt

→ Pasta

04 - 12.3 oz penne or rigatoni pasta

→ Vegetables

05 - 2 whole bulbs garlic
06 - 1 medium red onion, thinly sliced
07 - 5.3 oz cherry tomatoes, halved
08 - 3.5 oz baby spinach

→ Pantry & Seasonings

09 - 3 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp chili flakes, optional
13 - Salt and black pepper to taste
14 - Zest and juice of 1 lemon

→ Garnish

15 - Fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Slice tops off garlic bulbs, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - Season chicken breasts with salt, pepper, oregano, and thyme. Arrange on a baking tray with sliced red onion and cherry tomatoes. Drizzle with 1 tbsp olive oil and roast for 25 minutes until chicken is cooked through.
03 - Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
04 - Squeeze roasted garlic cloves from skins into a large bowl. Mash with fork. Add Greek yogurt, lemon zest, and lemon juice. Whisk until creamy, thinning with reserved pasta water as needed.
05 - Cut roasted chicken into strips.
06 - Heat 1 tbsp olive oil in large skillet over medium heat. Add baby spinach and sauté until wilted, approximately 2 minutes.
07 - Add cooked pasta, roasted onion, cherry tomatoes, chicken, and garlic sauce to skillet. Toss thoroughly to combine and heat through.
08 - Remove from heat, stir in crumbled feta, and toss gently.
09 - Serve hot, garnished with chopped parsley and additional feta if desired.

# Expert Suggestions:

01 -
  • Roasted garlic transforms into something almost sweet and caramel-like, eliminating any harsh bite you might worry about.
  • The entire meal comes together in one skillet at the end, which means fewer dishes and more time enjoying dinner.
  • It tastes intentional and restaurant-quality, but relies on straightforward roasting rather than complicated techniques.
02 -
  • Don't skip reserving pasta water—that starchy liquid is what transforms a yogurt mixture into a sauce that actually clings to the pasta instead of sliding off.
  • Add feta at the very end after removing from heat, because hot skillets will melt it into an oily puddle rather than keeping those lovely crumbly pieces intact.
03 -
  • Slice your garlic bulb tops off evenly so they sit flat in the oven, and use foil to trap steam that keeps them moist while roasting.
  • Taste your sauce before adding feta—you might find you want less salt from the cheese if the yogurt mixture is already well-seasoned from the roasted garlic and lemon.
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