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!
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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 (9x13 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