Description
This Chicken Feta Pasta Bake is the easiest weeknight dinner to add to your rotation. Juicy, herb-seasoned chicken bakes in the same pan right alongside green beans, cherry tomatoes, and cubed feta until everything is tender and melty. Tossed with perfectly al-dente rotini and fresh basil, this is a cozy, budget-friendly meal the whole family will ask for again and again.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon oregano
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup green beans, halved and trimmed at the ends
- 1 cup cherry tomatoes
- 2 Tablespoons olive oil
- 6 oz feta, cut into cubes
- 2 tablespoons olive oil
- 1 pound uncooked rotini
- 1/2 cup fresh chopped basil
Instructions
- Preheat the oven to 375°F.
- Pat the chicken breasts dry with a paper towel and place them in a large baking dish. Season both sides with the oregano, lemon pepper seasoning, salt, and pepper.
- Add the green beans, cherry tomatoes, and feta to the baking dish around the chicken. Drizzle olive oil over the top.
- Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the chicken reaches an internal temperature of 165°F, the feta is soft, and the veggies are tender.
- While the chicken bakes, bring a pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
- Transfer the cooked chicken from the baking dish to a cutting board and cut into cubes. Use a spoon to mash and mix the softened feta and roasted veggies together until it forms a chunky, creamy sauce.
- Add the cubed chicken back into the baking dish and stir to combine. Then add in the cooked rotini and toss everything together until the pasta is well coated. Top with fresh chopped basil and serve warm.
- Prep Time: 15
- Cook Time: 45
- Category: Entree
