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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.

Roasted Tomato, Chicken, and Feta Pasta (Small Batch)

Sara
Creamy roasted tomato & feta pasta with shredded chicken, fresh basil & Parmesan. A cozy small batch dinner ready in 45 minutes.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 cups
Calories 240 kcal

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

Instructions
 

  • 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.
  • 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.”
  • 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.
  • 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.
  • 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, fresh basil, and shredded chicken.

Nutrition

Serving: 2cupsCalories: 240kcalCarbohydrates: 26gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 41mgSodium: 268mgPotassium: 361mgFiber: 2gSugar: 3gVitamin A: 617IUVitamin C: 13mgCalcium: 139mgIron: 2mg
Keyword baked feta pasta, roasted tomato pasta
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