Roasted Tomato, Chicken, and Feta Pasta

Let Me Tell You How This Pasta Became a Legend

You know those recipes that just sort of happen because you didn’t feel like shopping, so you rummaged around and threw together whatever was lying in the fridge? That’s exactly how my Roasted Tomato, Chicken, and Feta Pasta was born. The first time I made this, I was feeling (honestly) a bit lazy and totally uncommitted to the idea of complex dinner plans—it turned out to be one of those magical, spur-of-the-moment victories! Plus, my friend Zoe still teases me about the time I managed to set half the cherry tomatoes loose on the kitchen floor… tomatoes rolling everywhere, absolute chaos. Good times.

Why I Think You’ll Go Back for Seconds

I usually make this when I need something easy but still want to look like I’ve gone the extra mile. My family goes bonkers for this because the roasted tomatoes get all jammy and sweet (even my picky nephew eats veggies with this). And the chicken—it’s just the kind of comforting protein that soaks up all those flavors. Oh, also, I’m totally not a fan of dry pasta dishes, and this one is never dry. Even when I got distracted and let the feta brown a bit more than I planned, it just tasted better. Go figure.

What You’ll Need (and My Cheat Sheet Substitutions…)

• 2 large handfuls of cherry tomatoes (I use anything semi-sad in the fridge—plum or vine tomatoes are grand too; my gran always swore by local, but I’m not that fussy)
• 2 chicken breasts (thighs work in a pinch—actually, I secretly prefer them for juiciness)
• 200g feta cheese (or goat cheese if that’s what’s in your drawer)
• 250g pasta—penne works, but let’s be honest, any shape does the job. I’ve even used spaghetti when that’s all I had left, though it did get a bit tangled!
• 2-3 cloves garlic, crushed (or use garlic powder—won’t tell if you don’t)
• Olive oil—drizzle to your heart’s content; I used about 3 glugs
• Salt and black pepper, to taste
• Fresh basil or parsley (optional, but makes you look fancy)
• Red pepper flakes (only if you want to kick it up a wee bit)

How I Actually Put This On the Table

1. First, oven goes on at 200°C (that’s 400°F, I checked three times before sharing).
2. Scatter your cherry tomatoes into some sort of baking dish—nothing too shallow, or juices leak everywhere. Add the chicken right in the middle. Feta block? Plop it in there too, right next to the chicken (or on top, I’ve done both, makes no real difference!).
3. Glug over a good couple of tablespoons of olive oil. Toss in your garlic, salt, pepper, and a pinch of red pepper flakes if you’re feeling spicy.
4. Now roast for 25-30 minutes. About halfway, I give the tomatoes a shake, or gently poke everything with a fork—if the aroma isn’t making you hungry already, it will now. Don’t panic if the feta looks a bit brown; that edge is the best bit.
5. Meanwhile, get your pasta going. Big pot, heaps of salty water. Cook as the packet says—don’t overthink it. (This is where I usually sneak a forkful to test if it’s really al dente, then probably eat another, you know, to be sure…)
6. Once the oven timer dings, take out the tray. Shred or slice up the chicken (I just do it right in the pan; easier and saves a plate), mash up the tomatoes and feta a little with a fork—don’t worry if it looks a bit like a hot mess, it always sorts itself out.
7. Toss everything together with the drained pasta. Add more olive oil if it seems dry, or a splash of pasta water (saved some, right? If not, don’t fret, just add a bit more oil).
8. Scatter fresh basil or parsley over the top. Maybe extra feta crumbles because, why not?

Random Notes I’ve Learned (Usually the Hard Way)

• If your tomatoes seem a bit bland, add a pinch of sugar before roasting—makes a world of difference. I once forgot, and it was noticeably less wow.
• Boneless, skinless chicken thighs don’t take as long as breasts and stay juicer. Actually, I find it works better with thighs for leftovers, if you ever have any.
• Mashing the feta too much makes things weirdly gluey, so just a rough mix, nothing manic.

Variations (And My Failed Ideas…)

• I’ve swapped in roasted red peppers for some of the tomatoes—turned out ace. Super sweet.
• Once tried smoked salmon instead of chicken. Not my proudest moment; just odd. So, don’t recommend that.
• Sometimes I stir in a handful of spinach at the end—wilts nicely.
• Going vegan? Use tofu feta and chickpeas instead of chicken. It’s actually pretty alright.

Cooking Gear – Or What I Grab in a Pinch

• Oven-proof dish (if you don’t have one, I once used a big old frying pan—just put some foil over the handle so it doesn’t melt; learned that the fun way)
• Pot for pasta
• Colander. Or, honestly, just a big slotted spoon if you can’t be fussed
• Sharpish knife for the chicken, though I’ve shredded with a fork on a lazy day

How I Store This (If There Are Leftovers… Ha!)

This pasta’s supposed to keep 2-3 days in the fridge, sealed up tight, and you can reheat gently. I think it tastes better the next day, honestly (even if the pasta grabs onto all the sauce and gets a bit clumpy, which I like). That said, in my house it never actually sits for more than 24 hours—someone nicks it for lunch.

What I’ve Served This With (Or Just Eaten By Itself)

Good with a pile of arugula/rocket on the side. Some days I toast little bits of sourdough (the crustier the better) and heap the pasta right on top. We did it alfresco once, perched on rickety garden chairs, wine in hand. Pure bliss. My cousin swears by adding a drizzle of balsamic reduction, which—surprisingly—works. Here’s a link to my favorite salad inspiration when I’m feeling extra: The Kitchn’s salad ideas.

If I Could Give Just One Real Pro Tip

Take your time with roasting the tomatoes and feta—don’t rush this bit. I tried turning up the oven to speed things up once and ended up with rubbery chicken and sad, crusty feta (not the good kind). Patience pays off. Also, taste as you go…I do, maybe too much.

You Asked, I Answered (And Sometimes Chatted Too Long…)

Can I make it ahead?

Yep! Actually, I think the flavors get cosier overnight. Either assemble it all and reheat gently, or prep the bits and put together last-minute. Up to you.

What if my feta kind of melts everywhere?

No stress. Just mash everything and toss—it’ll still taste fab. Happens to me way more than it should.

Can I freeze it?

Ehh… you probably could, but honestly, the pasta gets a bit sad and the feta goes crumbly. Wouldn’t really bother unless you’re desperate (or have run out of fridge space; happened after a BBQ and what a palava…)

I don’t eat chicken—got ideas?

Try chickpeas, roasted mushrooms, or even tempeh. Quorn’s not bad here, though it takes a bit longer. Oh, also, one friend just leaves it out entirely and bumps up the tomatoes and cheese.

Can I add other veggies?

Absolutely, I’ve chucked in zucchini, eggplant, and even frozen peas once (not my best, but still edible). Use what’s lurking at the back of the fridge!

Where do you get your feta?

I usually grab whatever’s affordable at the supermarket… though, if I’m feeling posh, the Greek deli near the high street does a barrel-aged one that’s lush. Just watch out, some supermarket feta seems to be more like crumble cheese—use what works! Oh, and check Olive Tomato’s guide to finding real feta if you’re curious about the differences.

If you give this Roasted Tomato, Chicken, and Feta Pasta a go, let me know how your version turns out. Or if you figure out some genius tweak I’ve never tried—do share! (And if you spill half the tomatoes on your kitchen floor like I did, well, you’re in excellent company.)