Name: Roasted Tomato, Chicken, and Feta Pasta (Small Batch)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups Cherry Tomatoes; 1 tbsp. Olive Oil; 3 cloves Garlic (smashed); 4 oz. Feta Cheese (preferably from a block of feta); 4 sprigs fresh Oregano (or 1 tsp. dried oregano); 1 tsp. Granulated Sugar; 1 tsp. Balsamic Vinegar; 8 oz. boneless, skinless Chicken Breast; Salt + freshly cracked Black Pepper (to taste); 6 oz. Rotini Pasta (or your favorite); 2 tbsp. thinly sliced Basil Leaves (plus more to taste + for serving); 1 cup reserved Pasta Water; Parmesan Cheese (for serving)

Makes 6 cups (2-3 servings) | Prep Time: 10 minutes / Cook Time: 35 minutes

A surprisingly easy and SUPER flavorful pasta recipe for two! It’s a cozy, small batch dish that feels a little fancy but works for any night of the week.

If you’ve ever made baked feta pasta (like the one that basically broke Tiktok a few years ago), my version takes it up a notch and scales down the servings. We blend sweet roasted cherry tomatoes with good-quality feta, fresh oregano, and garlic into a creamy sauce that coats every bite of pasta. We’ll also add some juicy shredded chicken for protein, which is optional, but definitely makes this recipe hearty enough for dinner. I love to toss in some fresh basil and Parmesan before serving to bring that extra “wow” factor, too!

This recipe makes about 6 cups of pasta, which is perfect for two people with big appetites or three smaller servings. Everything comes together around the same time (the roasted tomato sauce, baked chicken, and cooked pasta), and then you pretty much just toss it all together! From start to finish, you’re looking at about 45 minutes, and most of that is hands-off while the tomatoes roast. It’s the kind of dinner you can throw together after work but still feel like you’ve treated yourself. 😘

A plate of creamy roasted tomato and feta pasta garnished with fresh basil leave. A fork rests in the plate with the pasta, and a glass of red wine sits in the backgrond.

Ingredients

2 cups Cherry Tomatoes
1 tbsp. Olive Oil
3 cloves Garlic, smashed
4 oz. Feta Cheese (I like to break off chunks from a block of feta cheese, but you can use pre-crumbled!)
4 sprigs fresh Oregano (or 1 tsp. Dried Oregano)
1 tsp. Granulated Sugar
1 tsp. Balsamic Vinegar
8 oz. boneless, skinless Chicken Breast
Salt + freshly cracked Black Pepper, to taste (at least 1/2 tsp.)
6 oz. Rotini Pasta (or fusili, rigatoni, cavateppi, or penne)
2 tbsp. thinly sliced fresh Basil Leaves, (plus more to taste + for serving)
1 cup reserved Pasta Water
good Parmesan Reggiano, for serving

Ingredient Notes & FAQs

Feta Cheese → If possible, skip the pre-crumbled feta and grab a block. It’s creamier, tangier, and melts beautifully into the sauce! Do I have to use a block of feta? Nope. You can totally use pre-crumbled if it’s easier to get – the sauce may just be a little chunkier! What can I do with leftover feta? Use it in this Creamy Feta Sauce, these Baked Turkey Pesto Meatballs, Greek Chicken Rice Bowls, or Feta Turkey Burger Sliders.

Tomatoes → Cherry or grape tomatoes are ideal since they roast quickly and pack in sweetness. (They’re my go-to choice when tomatoes aren’t in season!) Can I use a different type of tomato? Yes, you can. Just use 2 cups of chopped tomatoes, removing the cores first. Roma, beefsteak, and heirloom tomatoes will all work here.

Oregano → Do I have to use fresh oregano? Nope! Fresh oregano gives a fresh, earthy flavor, but dried works, too! About 1 teaspoon of dried oregano will do the trick, and if you go the dried route, toss it with the tomatoes and olive oil in step one. (There’s a note in the instructions for this, too!) If you don’t have oregano, use Italian seasoning or dried basil instead!

Chicken Breast → Cooking the chicken separately and shredding it keeps the pasta from getting soggy and adds the best texture. Let the chicken rest for about ten minutes before shredding it, though. This helps it stay juicy. Can I use rotisserie chicken? Heck yes you can. Use about 1 1/2 cups of shredded rotisserie chicken in place of the chicken breast, or cooked boneless, skinless chicken thighs!

This recipe is small batch by design, but it can easily be doubled or tripled if needed. If you want to turn it into a small dinner party with friends, it’s an easy and impressive recipe to make! Serve it with a big salad and some crunchy garlic bread, and you’re golden.

Directions

Step One: Prepare the Tomatoes and Chicken: Preheat oven to 375°F. In a small baking dish, toss 2 cups Cherry Tomatoes with 1 tbsp. Olive Oil, a big pinch of Salt + freshly cracked Black Pepper. Tuck 3 cloves Garlic (smashed) under the tomatoes (to prevent burning). Break 4 oz. Feta Cheese into small pieces and nestle them throughout the tomatoes, along with 4 sprigs fresh Oregano. Drizzle 8 oz. boneless, skinless Chicken Breast with olive oil, then season it on both sides with salt and pepper. (Note: If using pre-crumbled feta (½ cup) or dried oregano (1 tsp.), toss them directly with the tomatoes, oil, salt, and pepper.)

Cherry tomatoes, garlic, feta, and oregano roasting in a baking dish for creamy roasted tomato feta pasta sauce, next to a baking dish with a seasoned chicken breast.

Step Two: Roast the Tomatoes + Chicken. Place both the dish of tomatoes and the baking sheet with chicken into the oven. Bake at 375 for 15 minutes, then check the temperature of the chicken with a thermometer; it should reach 165 F. If it doesn’t, return it to the oven for another 3-5 minutes until it is cooked through. Transfer the chicken to a plate or shallow bowl to rest for ten minutes, then shred. Continue roasting the tomatoes for a total of 25-30 minutes, until they’re soft and bursting.

“Cherry tomatoes, garlic, feta, and oregano roasting in a baking dish for creamy roasted tomato feta pasta sauce.”

A baked chicken breast resting on a rimmed baking sheet.

Step Three: Cook the pasta: While the tomatoes and chicken bake, bring a pot of salted water to a boil. Cook the 6 oz. Rotini Pasta according to package instructions, minus one minute (so they’ll be al dente). Reserve 1 cup pasta water before draining.

A pot of cooked fusili pasta resting on a hot pad.

Step Four: Blend the Sauce: Remove the oregano stems from the roasted tomatoes. Add 1 tsp. Granulated Sugar and 1 tsp. Balsamic Vinegar, then blend the roasted tomato mixture with an immersion blender until smooth. (For a standup blender: carefully transfer the tomato mixture to the blender. Keep the top of the blender vented to allow the steam to escape, then blend until smooth.)

A small baking pan with roasted tomatoes, feta, and garlic blended into a creamy pasta sauce.

Step Five: Bring it All Together: Toss the cooked pasta, shredded chicken, tomato feta sauce, and 2 tbsp. thinly sliced Basil Leaves, adding small splashes of pasta water (about 1-2 tablespoons at a time) as needed to loosen and coat everything evenly. (You probably won’t need all of the pasta water!) Sprinkle with Parmesan Cheese and more basil, and serve hot!

A pot of pasta noodles topped with a creamy roasted tomato and feta sauce.

A pot of pasta noodles topped with a creamy roasted tomato and feta sauce, and shredded chicken.

Recipe Tips & Tricks

Don’t skip the pasta water! A splash or two is what makes the sauce silky and helps it cling to the pasta.
If you like it spicy, add 1/2 teaspoon of crushed red pepper flakes before roasting the tomatoes.
Let the roasted tomato mixture cool slightly before blending. Your immersion blender will thank you. 😘

Ways to Customize this Recipe

Add roasted red peppers or sun-dried tomatoes for extra depth.
Swap chicken for shrimp, Italian sausage, or even roasted chickpeas for a vegetarian option.
Stir in a handful of baby spinach or arugula before serving for a pop of greens.

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, sign up for my weekly newsletter! I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

How to Store Leftovers

Store in the Refrigerator: Let the pasta cool completely, then store in an airtight container for up to 3 days.
Reheat on the Stove: Warm gently on the stovetop with a splash of water, chicken broth, or milk to revive the sauce. (The feta-based sauce thickens as it chills.)
Reheat In the Microwave: Place in a microwave-safe bowl, add a tablespoon of broth or water, cover loosely, and heat in 15-second intervals, stirring in between.

More Small Batch Pasta Recipes

Roasted Vegetable Pasta with Parmesan Cream Sauce (makes 2 servings)
Creamy Chorizo and Spinach Pasta (makes 6 cups)
Summery Tomato, Basil, and Bacon Pappardelle (makes 2 servings)
Super popular Creamy Cajun Linguine (makes 2 servings)
Spicy Chicken Pasta with Summer Veggies (makes 2 servings)

Wine Pairings

Assyrtiko (Greek White): Bright, crisp, and citrusy with a hint of salinity. It’s great with the feta and roasted tomato sauce, and you can splash it into the tomatoes to enhance the flavor of the sauce!
Pinot Grigio (ideally Italian!): A great easy-drinker with the roasted tomato sweetness and creamy sauce. Always reliable and affordable.
Beaujolais: If you’re more into red wine, this is a light, juicy red with plenty of fresh berry notes. It pairs beautifully with tomato-based sauces and won’t overwhelm the chicken or herbs. You an also add a splash of this to the tomatoes to create subtle flavor depth without it overpowering the flavor of everything else!

This roasted tomato, chicken, and feta pasta is one of those recipes that looks like you put in a lot of effort, but in reality, it’s weeknight-friendly and straightforward. The fresh oregano makes it earthy, the feta makes it creamy, and the chicken makes it hearty. Basically, it’s the pasta trifecta.

Also, (pro tip) if you’ve got a glass of white wine hanging around while you’re cooking, splash a little into the roasting pan with the tomatoes. Totally optional, but it adds this subtle brightness that’s ridiculously good. If you want to make more than 2-3 servings, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you!

If you make this tomato + baked feta pasta and love it, please leave a comment and / or star rating below! You can also share them on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.

xx Sara