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Baked Feta & Tomato Pasta with Chicken & Broccoli in a white bowl

Easy Feta & Tomato Pasta with Chicken & Broccoli

Libby with Lemony Thyme
This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We'll add broccoli and chicken and toss it all with cooked pasta at the end!
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Course Entree
Servings 4


  • 2 pints cherry tomatoes
  • 1 head broccoli cut into florets
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1" - 1~1/2" cubes
  • 1 8 ounce block of feta cheese preferably packed in water or brine
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound dried pasta of choice I used cavatappi
  • 3 cloves garlic minced
  • 1 handful fresh basil chopped


  • Preheat oven to 400 degrees F. Rinse cherry tomatoes and place in 9"x13" baking dish. Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish. Cut chicken into 1"-1~1/2" cubes. Add to baking dish and mix with tomatoes and broccoli. Add block of feta cheese to center. Drizzle with olive oil and sprinkle with salt & black pepper. Bake for 35 minutes.
  • While the feta mixture bakes, prepare pasta according to package instructions. Chop garlic and fresh basil (see Recipe Note below).
  • When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil. There will be liquid in the baking dish which will mix with the feta to create a delicious sauce. Stir well and serve.


Recipe adapted from Liemessa.
Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.
  • 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
  • 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil