Easy Roasted Veggie Pasta with Chicken (One-Pan Dinner with Feta & Rotini)

Looking for a no-fuss dinner that’s full of flavor? This roasted veggie pasta with chicken and feta brings together tender baked chicken, juicy tomatoes, and creamy feta—all tossed with pasta and fresh basil for an easy, satisfying meal.

There’s nothing better than a simple, satisfying dinner that brings together everything you love in one dish—tender chicken, caramelized veggies, creamy feta, and perfectly cooked pasta. This roasted veggie pasta with chicken and feta is exactly that. It’s comforting, full of flavor, and perfect for weeknights when you want something nourishing but don’t want to stand over the stove all evening.

I love how everything comes together in the oven while the pasta boils on the stove. The chicken stays juicy, the cherry tomatoes burst and create a light sauce, and the feta melts into creamy pockets of flavor. Toss it all together with rotini and a handful of fresh basil for an easy, crowd-pleasing dinner.

Why you’ll love this recipe

• Everything made in one pan — The chicken, veggies, and feta roast together in a single pan, which means minimal labor and maximum flavor!
• Simple but flavorful ingredients — Seasoned chicken, sweet roasted tomatoes, creamy feta, and fresh basil create bold, balanced flavor with ingredients already in your pantry!
• Weeknight-friendly — Hands-off baking time makes it perfect for busy evenings. You can prep the pasta while the oven does the rest for you.
• Light but satisfying — Loaded with lean protein, colorful veggies, and just enough pasta to keep it hearty without feeling heavy.

Ingredients needed

• Boneless chicken breasts (about 1 1/2 pounds or 2 large pieces): Juicy and lean protein that roasts perfectly in the oven
• Seasonings (salt, black pepper, oregano, lemon pepper seasoning): Essential for bringing out the flavors in the chicken and vegetables, with the oregano adding a nice herby flavor and lemon pepper to give the chicken a citrusy zing and a peppery kick
• Green beans – Roasts until tender with a slight crisp; adds texture and color
• Cherry tomatoes – Burst in the oven, creating a light, savory sauce for the pasta
• 1 block of feta (cut into cubes) – Softens and melts into creamy, salty bites throughout the dish
• Olive oil – Helps everything roast evenly and adds richness
• 1 pound rotini – Adds heartiness to the dish, plus soaks up all of the sauce and bits of creamy feta with every bite
• Chopped fresh basil – Adds a fresh, herbal finish that brightens the whole dish

How to make roasted veggie pasta with chicken and feta

1. Season the chicken:
   Pat chicken breasts dry and season both sides with salt, pepper, oregano, and lemon pepper seasoning.

2. Assemble the baking dish:
   In a large baking dish, place the seasoned chicken breasts alongside green beans, cherry tomatoes, and cubed feta. Drizzle everything with olive oil and sprinkle with additional salt and pepper.

3. Cook in the oven:
   Cover the dish with foil and bake at 375° for 30 minutes. Then remove the foil and bake for an additional 15 minutes, until the chicken is cooked through and vegetables are tender.

4. Cook the pasta:
   While the chicken bakes, cook rotini in a pot of boiling salted water until al-dente or according to package instructions. Drain and drizzle with olive oil to prevent sticking.
   
5. Rest and chop the chicken:
   Remove the baking dish from the oven. Take out the chicken breasts and let them rest for 5 minutes, then cut into bite-sized cubes.

6. Assemble the dish:
   Return the cubed chicken to the baking dish. Add the cooked pasta and gently toss everything together until combined and evenly coated.
   
7. Garnish and serve:
   Sprinkle with freshly chopped basil and serve warm.

Tips, tricks, and variations

• Season the chicken generously — Use your hands to rub the seasoning all over the chicken on both sides.
• Additional touches — For extra richness, you can add a touch of lemon juice or add a splash of pasta water to the dish before tossing together.
• Want more veggies? — Try adding zucchini, red onion, or bell pepper to the roasting pan.
• Can substitute chicken to make it vegetarian — Omit the chicken and double the veggies for a hearty veggie pasta bake.
• No rotini? — Use penne, fusilli, or even orzo—whatever you have on hand.

Storing leftovers

If you have leftovers or are making this recipe ahead of time, transfer to an airtight container and store in the fridge for up to 4 days. When reheating, warm gently in the microwave or on the stovetop with a splash of water or olive oil to loosen the pasta and keep it moist.

You can also freeze the dish, but the texture of the feta and pasta may change slightly. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

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