You’ve probably seen it—that iconic block of feta surrounded by blistered cherry tomatoes, swirled into pasta like some creamy Mediterranean magic. But what happens when you level it up with juicy shredded chicken? You get the best baked feta pasta chicken recipe, hands down.
I still remember the first time I made the original version. It was 11 PM. I’d just stumbled across the viral TikTok and—being the impulsive home cook I am—ran to the fridge. No feta. No tomatoes. But you better believe I made it happen the next day. And when I added leftover rotisserie chicken to bulk it up? Game-changer.
So today, I’m sharing the ultimate chicken-fied version of this viral classic. It’s ridiculously simple, wildly flavorful, and the kind of weeknight dinner that makes you feel like you have your life together. Whether you’re feeding picky kids, impressing a date, or just cooking for your future self—this one wins.
Let’s bake, swirl, and fork our way through this creamy, dreamy dish.
Table of Contents :
What Is Baked Feta Pasta Chicken—and Why Everyone Loves It
Ah yes, the recipe that broke the internet.
Baked feta pasta was first made famous in Finland, and then—thanks to TikTok—it went supernova. But here’s what makes it next-level with chicken:
- It’s a one-dish wonder: You literally toss everything into a baking dish and let the oven do the work.
- It’s creamy without cream: Feta + tomatoes = a sauce so luxurious, you’d swear there’s butter.
- It’s protein-packed: The addition of chicken turns this viral side dish into a hearty, complete meal.
Why I Keep Making It (and You Will Too)
I’m not saying I make this every week. I’m just saying it’s on my meal plan so often that my oven could bake it blindfolded. It’s comforting, customizable, and only gets better the next day—if there are leftovers.
How to Make the Best Baked Feta Pasta Chicken
Here’s your step-by-step walkthrough—no culinary degree required.
🧀 Step 1: Gather Your Ingredients
You’ll need:
- 1 block (200g) Greek feta cheese
- 2 cups cherry or grape tomatoes
- 3–4 cloves garlic (smashed)
- 1/3 cup olive oil
- 1 tsp dried oregano
- Salt + pepper to taste
- 2 cups cooked shredded chicken (rotisserie = gold)
- 8 oz pasta (penne, fusilli, or farfalle work best)
- Fresh basil, for garnish
- Optional: chili flakes, lemon zest, or spinach for flair
Pro Tip: Use authentic feta (not crumbled)—it melts into a velvety sauce. And don’t skimp on the olive oil!
🔥 Step 2: Bake It All Together
Instructions:
- Preheat your oven to 400°F (200°C).
- In a baking dish, place your feta block in the center.
- Scatter tomatoes and garlic all around it.
- Drizzle olive oil generously, then sprinkle with oregano, salt, and pepper.
- Bake uncovered for 30 minutes, until the tomatoes burst and feta softens.
- In the final 5 minutes, boil your pasta until just al dente.
- Reserve ½ cup pasta water before draining.
Kitchen Warning: Do not skip the pasta water—it’s the magic sauce glue!
🍗 Step 3: Add Chicken and Combine
- Remove the baking dish from the oven.
- Use a fork or spoon to smash the tomatoes and feta into a creamy sauce.
- Stir in your shredded chicken.
- Add cooked pasta and a splash of pasta water to loosen the sauce.
- Mix thoroughly until it’s all coated in creamy, tangy goodness.
Optional Flair: Add a handful of spinach or arugula and let it wilt in the heat. Boom—veggies.
🌿 Step 4: Garnish and Serve
Top with:
- Chopped fresh basil
- Chili flakes (if you like it spicy)
- A grating of lemon zest or Parmesan (if you’re feeling extra)
Serve immediately with a glass of white wine or a lemony sparkling water if you’re keeping it PG.
Variations, Substitutions & FAQs
Let’s face it—sometimes the fridge has other plans. Here’s how to pivot like a pro.
No Feta?
Try this:
- Cream cheese (for a milder tang)
- Boursin (soft herbed cheese)
- Goat cheese (more punchy)
But TBH: Feta is what makes the magic.
Gluten-Free or Low-Carb?
- Use gluten-free pasta (chickpea, brown rice, lentil)
- Swap pasta for zoodles or roasted cauliflower for a lighter vibe
Can I Use Uncooked Chicken?
Technically yes—but you’ll need to:
- Dice it small
- Ensure it’s fully cooked by the time the feta bakes (or bake it first for safety)
Faster Option: Use pre-cooked or leftover chicken. Less stress, more flavor.
What’s the Best Pasta Shape?
Short shapes win here. Go for:
- Fusilli (traps sauce like a boss)
- Penne (classic)
- Farfalle (fun and functional)
Avoid: Long strands like spaghetti—they don’t carry the sauce as well.
A Personal Moment: That Time I Burned the Garlic
Look, we all have kitchen fails. Mine? The first time I made this, I chopped the garlic super fine and forgot it bakes with the tomatoes.
Result? Garlic chips. Crunchy. Bitter. Basically sabotage.
Lesson learned: Leave the garlic whole or lightly smashed. It’ll mellow and sweeten as it roasts. Your taste buds will thank you.
Recap: Why This Recipe Deserves the Crown
✅ One pan
✅ Minimal ingredients
✅ Ready in 35 minutes
✅ Packed with protein
✅ Internet-approved AND taste-tested
It’s not just a trend—it’s a keeper. And once you taste it, you’ll see why it’s earned permanent residency in kitchens around the world.
Try It Yourself!
So, are you ready to make the best baked feta pasta chicken of your life?
Whether you’re cooking for one or feeding a crew, this dish always hits the sweet spot between easy and impressive. Snap a pic, share it online, and tell everyone you found it here first.
And hey—if you find a twist that works better (sun-dried tomatoes? roasted red peppers?), hit me up in the comments. I love a good remix.
Now go forth and feta!