This blog may contain affiliate links from which I earn a small commission. 

At the beginning of the school year last year, I was a bit overwhelmed to be teaching full time again. Do I love teacher, yes, and was I excited about teaching my own son, yes. But balancing home and the needs of my family with the abundant academic, emotional and spiritual needs of 20 4th graders was A LOT. So in preparation of this venture, I organized a mini cookbook composed of delicious meals, that required little prep and made great leftovers. This gluten free baked feta pasta (inspired by the viral recipe) was added to that cookbook (you can grab a copy of the book HERE, and it’s free!) I used this cookbook A LOT. It was so nice to have a rotation of recipes that I could pull from when meal planning – ones I was familiar with and came together quickly after a full day of teaching. 

The viral baked feta pasta recipe transformed into a gluten-free version with chicken – it is a creamy, flavor-packed dish that feels special yet couldn’t be easier to make. Juicy grape tomatoes and a block of tangy Feta cheese roast together until they transform into a rich, savory sauce, while chicken breasts bake alongside until perfectly tender. Toss in your favorite gluten free pasta (I love Jovial spirals or penne) and fresh basil for a meal that’s comforting, colorful, and weeknight-friendly. Delicious hot, customizable, and naturally gluten free — it’s a recipe you’ll come back to again and again!

Why you will love this recipe

• It’s effortlessly impressive. With just a handful of ingredients from the pantry and fridge staples — tomatoes, feta, gluten free pasta, chicken, and herbs — you can create a dish that looks and tastes restaurant-worthy, yet comes together right in your oven.
• Packed with Mediterranean flavor. Creamy, tangy Feta melts into a luscious sauce that coats every bite of pasta, while roasted tomatoes add natural sweetness and fresh basil brings brightness.
• One pan + one bake. The sauce practically makes itself in the oven, which means less time standing at the stove and fewer dishes to clean up. Meanwhile, the chicken bakes alongside, keeping the whole process simple and hands-off.
• Gluten free and crowd-pleasing. Using Jovial gluten free pasta ensures everyone at the table can enjoy it — and no one will guess it’s gluten free because the texture is spot on.
• Customizable. Want it vegetarian? Skip the chicken. Prefer shrimp or salmon? Swap it in. Like more heat? Add a pinch of red pepper flakes. This recipe is forgiving and flexible.
• Perfect for busy weeknights or special dinners. It’s quick enough for a Tuesday night, but beautiful enough to serve when guests come over.
• Great leftovers. The flavors deepen overnight, making the next-day lunch just as satisfying (if not better!).

Viral Gluten Free Baked Feta Pasta with Chicken

Ingredients:

• 3 cups grape tomatoes or cherry tomatoes, washed and dried
• 1 (8 oz) block of Feta cheese (choose a high-quality Greek-style Feta for best flavor)
• 1 teaspoon Italian seasoning (or use a mix of dried or fresh herbs – oregano, thyme, rosemary, and basil)
• 1/2 teaspoon garlic powder – you could use a clove or two of fresh garlic cloves
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (for the chicken)
• 5 tablespoons olive oil, divided
• 1/4 cup chopped fresh basil leaves (plus extra for garnish)
• 12 oz Jovial gluten free spirals or penne, cooked just to al dente, drained, and kept warm; you could use any gluten-free pasta, but I am telling y’all, Jovial is the BEST!
• 4 boneless, skinless chicken breasts

Simple Steps:

1. Preheat the oven to 350°F (175°C).
2. Prepare the tomatoes and feta:
   • In a medium-sized (9×13 inch) baking dish, add the grape tomatoes, spreading them evenly.
   • Unwrap the Feta cheese and place the whole brick directly in the center of the baking dish and tomatoes.
   • Drizzle about 3 tablespoons of olive oil over the tomatoes and the cheese, coating them well.
   • Sprinkle the Italian seasoning, garlic powder, and salt evenly over everything.
   • Finish by drizzling the remaining 2 tablespoons of olive oil over the Feta to help it soften and brown beautifully.
3. Prepare the chicken:
   • Place the chicken breasts in a separate baking dish (large enough so they aren’t crowded).
   • Season both sides lightly with salt and black pepper.
   • Optional: drizzle a bit of olive oil over the chicken or add a sprinkle of Italian seasoning to echo the flavors of the pasta.
4. Bake:
   • Place both dishes into the oven. In the summer time, I will grill the chicken while the tomatoes and cheese bake, because the flavor of grilled chicken is just so much better. 
   • Bake for about 30–35 minutes, or until the tomatoes are blistered and have burst, and the Feta cheese is soft and golden on top.
   • At the same time, bake the chicken until it is cooked through and reaches an internal temperature of 165°F (about 25–30 minutes, depending on thickness).
5. Cook the pasta:
   • While the tomato and Feta mixture and chicken are baking, cook your Jovial gluten free spirals or penne according to the package instructions until just al dente pasta – remember to cook in salted water. Reserve 1/2 cup of the pasta water. 
   • Drain, but do not rinse. Keep the pasta warm by covering it with a clean kitchen towel.
6. Combine and serve:
   • Once the Feta and tomatoes are done, remove the baking dish from the oven.
   • Use a spoon to gently mash the cramy Feta and stir it together with the roasted tomatoes until it forms a creamy, rustic sauce. Add in the 1/2 cup of reserved pasta water and stir until combined.
   • Stir in the freshly chopped basil for a burst of fresh flavor.
   • Slice the baked chicken into strips or cubes.
7. Assemble:
   • Add the cooked pasta directly into the baking dish with the tomato and Feta sauce. Toss gently to coat the pasta thoroughly.
   • Serve hot, topped with slices of the baked chicken and an extra sprinkle of fresh basil if desired.

Tips:

• For extra richness, add a splash (about 1/4 cup) of the starchy pasta water to the tomato-Feta mixture before stirring in the pasta.
• Want a little heat? Add a pinch of red pepper flakes when seasoning the tomatoes.
• If you prefer, substitute the chicken with grilled shrimp, salmon, or keep it vegetarian by stirring in a can of chickpeas.
• Add a sprinkle of red pepper flakes for a perfect bit of spice. 
• Want to add additional vegetables? I love to add in some red peppers sometimes!

Storage Tips:

• Refrigerate: Let leftovers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3–4 days.
• Keep chicken separate (optional): For best texture, store the sliced chicken breasts in a separate container from the pasta. This keeps the chicken from soaking up too much sauce and drying out.
• Freeze: Freezing isn’t ideal for this recipe because the Feta sauce can become grainy, and gluten free pasta can get mushy once thawed. If you do freeze, store in a freezer-safe container for up to 1 month and thaw overnight in the fridge before reheating.

Reheating Tips:

• Stovetop: Place the pasta in a skillet over medium-low heat. Add a splash of water, chicken broth, or a drizzle of olive oil to loosen the sauce. Stir gently until heated through. Add the chicken at the end to warm it without overcooking.
• Microwave: Transfer a portion to a microwave-safe bowl. Sprinkle with a little water or broth, cover loosely, and microwave in 30–45 second intervals, stirring in between until heated through.
• Keep it fresh: Add a few fresh basil leaves or a squeeze of lemon juice after reheating to revive the flavors.

Perfect Pairings:

Here are some perfect pairings to serve alongside (or after) your viral gluten free baked feta pasta with chicken. These ideas add freshness, crunch, and a bit of variety to your meal:

Salads:

• Simple arugula salad with shaved Parmesan, lemon vinaigrette, and toasted pine nuts — adds a peppery, bright contrast to the creamy pasta.
• Greek salad with cucumber, Kalamata olives, red onion, bell pepper, and a light olive oil–oregano dressing — echoes the Mediterranean flavors of the dish.
• Spinach and strawberry salad with balsamic glaze and crumbled goat cheese — a fresh, sweet-tart complement.

Gluten free bread or sides:

• Warm gluten free garlic bread or toasted gluten free baguette slices brushed with olive oil and garlic.
• Gluten free focaccia with rosemary and sea salt for extra herby flavor.
• Roasted or grilled vegetables (like zucchini, bell peppers, asparagus, or eggplant) for color and more Mediterranean flair.

Beverages:

• A crisp dry white wine (like Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay) — bright acidity cuts through the creamy sauce.
• Sparkling water with lemon or cucumber for a refreshing non-alcoholic option.
• Light rosé chilled — pairs beautifully with the tomatoes and basil.

Finishing touches:

• A squeeze of fresh lemon juice over the plated pasta adds brightness.
• A sprinkle of toasted pine nuts or crushed walnuts for crunch.
• Freshly grated Parmesan or Pecorino Romano, if you love extra cheese.

Check out the recipe card below to make this delicious recipe – the Tiktok pasta turned GLUTEN-FREE baked feta pasta recipe made with simple ingredients and perfect for a fuss-free weeknight meal, or a cozy Friday night comfort meal!

No ratings yet

Gluten Free Baked Feta Pasta Recipe With Chicken

The viral baked feta pasta recipe transformed into a gluten-free version with chicken – it is a creamy, flavor-packed dish that feels special yet couldn’t be easier to make. Juicy grape tomatoes and a block of tangy Feta cheese roast together until they transform into a rich, savory sauce, while chicken breasts bake alongside until perfectly tender. Toss in your favorite gluten free pasta (we love Jovial spirals or penne) and fresh basil for a meal that’s comforting, colorful, and weeknight-friendly. Delicious hot, customizable, and naturally gluten free — it’s a recipe you’ll come back to again and again!

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Ingredients

• 3 cups grape tomatoes or cherry tomatoes washed and dried
• 1 8 oz block of Feta cheese (choose a high-quality Greek-style Feta for best flavor)
• 1 teaspoon Italian seasoning or use a mix of dried or fresh herbs – oregano, thyme, rosemary, and basil
• 1/2 teaspoon garlic powder you could use a clove or two of fresh garlic cloves
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper for the chicken
• 5 tablespoons olive oil divided
• 1/4 cup chopped fresh basil leaves plus extra for garnish
• 12 oz Jovial gluten free spirals or penne you could use any gluten-free pasta, but I am telling y'all, Jovial is the BEST!
• 4 boneless skinless chicken breasts

Instructions

• Preheat the oven to 350°F (175°C).
• In a medium-sized (9×13 inch) baking dish, add the grape tomatoes, spreading them evenly.
• Unwrap the Feta cheese and place the whole brick directly in the center of the baking dish and tomatoes.
• Drizzle about 3 tablespoons of olive oil over the tomatoes and the cheese, coating them well.
• Sprinkle the Italian seasoning, garlic powder, and salt evenly over everything.
• Finish by drizzling the remaining 2 tablespoons of olive oil over the Feta to help it soften and brown beautifully.
• Place the chicken breasts in a separate baking dish (large enough so they aren’t crowded).
• Season both sides lightly with salt and black pepper. Optional but wise: drizzle a bit of olive oil over the chicken or add a sprinkle of Italian seasoning to echo the flavors of the pasta.
• Place both dishes into the oven. In the summer time, I will grill the chicken while the tomatoes and cheese bake, because the flavor of grilled chicken is just so much better.
• Bake for about 30–35 minutes, or until the tomatoes are blistered and have burst, and the Feta cheese is soft and golden on top.
• At the same time, bake the chicken until it is cooked through and reaches an internal temperature of 165°F (about 25–30 minutes, depending on thickness). In the summer time I will grill the chicken because it's just so much more flavorful!
• While the tomato and Feta mixture and chicken are baking, cook your Jovial gluten free spirals or penne according to the package instructions until just al dente pasta – remember to cook in salted water.
• Drain, but reserve 1/2 cup of the pasta water.do not rinse. Keep the pasta warm by covering it with a clean kitchen towel.
• Once the Feta and tomatoes are done, remove the baking dish from the oven.
• Use a spoon to gently mash the cramy Feta and stir it together with the roasted tomatoes until it forms a creamy, rustic sauce. Add in the 1/2 cup of reserved pasta water and stir until combined.
• Stir in the freshly chopped basil for a burst of fresh flavor.
• Slice the baked chicken into strips or cubes.
• Add the cooked pasta directly into the baking dish with the tomato and Feta sauce. Toss gently to coat the pasta thoroughly.
• Serve hot, topped with slices of the baked chicken and an extra sprinkle of fresh basil if desired.

Notes

• Want a little heat? Add a pinch of red pepper flakes when seasoning the tomatoes.
• If you prefer, substitute the chicken with grilled shrimp, salmon, or keep it vegetarian by stirring in a can of chickpeas.
• Add a sprinkle of red pepper flakes for a perfect bit of spice. 
• Want to add additional vegetables? I love to add in some red peppers sometimes!

Servings: 8