Description
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.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 Tablespoon salt
- 1 teaspoon pepper
- 1 Tablespoon oregano
- 1 Tablespoon lemon pepper seasoning
- 1 cup green beans, trimmed at the ends
- 1 cup cherry tomatoes
- 2 Tablespoons olive oil
- 6 oz feta, chopped into cubes
- 1 pound uncooked rotini
- 1/2 cup fresh chopped basil
Instructions
- Preheat oven to 375°F. Pat chicken breasts dry with a paper towel and season both sides with salt, pepper, oregano, and lemon pepper seasoning.
- Transfer the seasoned chicken to a deep baking dish. Add the green beans, cherry tomatoes, and the cubed feta around the chicken. Drizzle with more olive oil and additional salt and pepper.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, until the chicken is at an internal temperature of 165°F, the feta is soft, and the veggies are tender.
- While the chicken bakes, boil a pot of salted water and cook the rotini according to package instructions. Drain and toss with olive oil to prevent sticking.
- When the chicken is done baking, remove from the baking dish and cut into 1/2-inch cubes. Use a spoon to mix the feta and veggies together, then add the chicken back in and add the cooked pasta. Gently toss everything together until evenly combined.
- Top with fresh chopped basil and serve immediately.
- Prep Time: 15
- Cook Time: 45
