Roasted Garlic & Feta Chicken Pasta

Discover the rich, Mediterranean-inspired flavors of our Roasted Garlic & Feta Chicken Pasta. This dish features succulent roasted chicken breasts and the mellow, caramel-like sweetness of a whole head of roasted garlic. Combined with the salty tang of crumbled feta and a bright finish of lemon and fresh herbs, it offers a sophisticated yet comforting meal that brings the taste of Greece to your dinner table.

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This recipe is designed to be both efficient and flavor-forward. By roasting the garlic and chicken simultaneously, you build a foundation of savory notes that meld beautifully with the blistered cherry tomatoes. The result is a light, savory sauce that coats the pasta without being overly heavy.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

• 1 large head garlic
• 1 tsp olive oil

• 350 g (12 oz) short pasta (penne or rigatoni)

• 2 tbsp olive oil
• 1 small red onion, finely chopped
• 200 g (7 oz) cherry tomatoes, halved
• 1/2 cup chicken broth
• 120 g (4 oz) feta cheese, crumbled
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (optional)
• Freshly ground black pepper, to taste

Instructions

Step 1

Preheat the oven to 200°C (400°F). Slice the top off the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.

Step 2

Meanwhile, rub chicken breasts with 1 tbsp olive oil, oregano, salt, and black pepper. Place on a baking sheet and roast alongside the garlic for 22–25 minutes, or until cooked through. Let rest before slicing thinly.

Step 3

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.

Step 4

In a large skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add cherry tomatoes and cook for 5 minutes, letting them soften and blister.

Step 5

Squeeze roasted garlic cloves from their skins into the skillet. Mash gently and stir into the tomatoes and onions. Pour in chicken broth and simmer for 2 minutes.

Step 6

Add drained pasta and sliced chicken to the skillet. Toss to coat, adding a splash of reserved pasta water if needed for creaminess.

Step 7

Remove from heat. Stir in crumbled feta, lemon zest, parsley, and dill. Season with additional black pepper as desired.

Step 8

Serve immediately, garnished with extra feta and herbs.

Zusatztipps für die Zubereitung

Um den Geschmack weiter zu intensivieren, können Sie die Hähnchenbrust vor dem Rösten für etwa eine Stunde in einer Mischung aus Zitronensaft und Oregano marinieren. Wenn es besonders schnell gehen muss, lässt sich die geröstete Hähnchenbrust auch hervorragend durch Fleisch von einem Grillhähnchen ersetzen.

Varianten und Anpassungen

Für eine ballaststoffreichere Mahlzeit können Sie herkömmliche Pasta durch Vollkorn-Penne oder Vollkorn-Rigatoni ersetzen. Wer möchte, kann auch zusätzliches Gemüse wie Spinat oder Zucchini hinzufügen, um das Gericht noch vollwertiger zu gestalten.

Serviervorschläge

Servieren Sie dieses Gericht am besten sofort, solange der Feta leicht anschmilzt. Als Getränkebegleitung empfiehlt sich ein spritziger griechischer Weißwein, wie zum Beispiel ein Assyrtiko, der die Aromen von Zitrone und Feta hervorragend unterstreicht.

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With its combination of fresh ingredients and roasted depth, this Roasted Garlic & Feta Chicken Pasta is a reliable favorite for any occasion. Every forkful offers a balance of savory poultry, creamy cheese, and bright citrus notes, making it a standout addition to your recipe collection.

Common Recipe Questions

→ Can I use rotisserie chicken instead of roasting my own?

Yes, using store-bought rotisserie chicken is an excellent time-saving option. Simply skip the roasting step and slice the chicken before adding it to the pasta in step 6.

→ What pasta shapes work best for this dish?

Short pasta shapes like penne, rigatoni, or fusilli capture the sauce and crumbled feta beautifully. Their tubular shape holds onto the roasted garlic and tomato bits.

→ How do I roast garlic properly?

Slice the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30-35 minutes. The cloves will become soft, golden, and naturally sweet.

→ Can I make this dairy-free?

Substitute feta with a dairy-free alternative or additional olives for saltiness. The roasted garlic and tomatoes provide plenty of flavor on their own.

→ How long do leftovers keep?

Store in an airtight container for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of water or broth when reheating.