Roasted Garlic & Feta Chicken

Last summer, my neighbor handed me a container of roasted garlic from her garden, and I had no idea what to do with it until I threw it into a pasta with some chicken and feta one tired Thursday night. The whole kitchen filled with this warm, nutty aroma that made everyone stop and ask what was cooking. That one happy accident taught me that the best meals aren't always planned—sometimes they're born from leftovers and curiosity.

I made this for my sister's book club last spring, and the whole table went quiet for a moment after the first bite—in that good way where you know the food is doing its job. Someone asked if it was a restaurant recipe, and I loved being able to say I'd developed it myself. That's when I realized this pasta had become one of those dishes I make when I want to feel proud of what I've put on the table.

Ingredients

• Boneless, skinless chicken breasts (2 large): They cook evenly and stay tender when you let them rest after roasting, plus they're forgiving if you're not timing everything perfectly.
• Garlic head (1 large): Roasting mellows it completely and turns each clove into something almost candy-like; don't skip this step.
• Olive oil (5 tbsp total): Good quality matters here since it's not hidden in a heavy sauce—it's tasted directly.
• Short pasta like penne or rigatoni (350 g): The ridges catch the sauce better than smooth pasta, and these shapes feel more substantial in a light dish.
• Red onion (1 small, finely chopped): The sharpness balances the sweetness of roasted garlic, and it softens beautifully as it cooks.
• Cherry tomatoes (200 g, halved): Halving them lets them release their juice while still keeping their shape when they blister.
• Chicken broth (1/2 cup): This creates a light sauce that doesn't overpower the other flavors.
• Feta cheese (120 g, crumbled): Add it at the end when the pan is off heat so it stays creamy instead of getting grainy.
• Lemon zest (from 1 lemon): This single ingredient brightens everything and makes people wonder what you did differently.
• Fresh parsley and dill (3 tbsp combined): Fresh herbs are non-negotiable here; they're what make it taste like summer.
• Oregano, salt, black pepper: Oregano is the Greek backbone of this dish, so use the good stuff if you have it.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Roast the garlic first:

Preheat your oven to 200°C (400°F), then slice the top off the garlic head and drizzle with 1 tsp olive oil. Wrap it in foil and roast for 30 to 35 minutes until the cloves are soft and golden—your kitchen will smell incredible by minute ten.

Season and roast the chicken:

While the garlic roasts, rub your chicken breasts with 1 tbsp olive oil, oregano, salt, and black pepper, then place them on a baking sheet. They'll roast alongside the garlic for 22 to 25 minutes until cooked through; let them rest for five minutes before slicing.

Cook the pasta:

Bring a large pot of salted water to a boil and cook your pasta until al dente, which means it should still have a tiny bit of firmness when you bite it. Drain it but save about 1/2 cup of that starchy water—you'll use it to loosen the sauce later.

Build the sauce base:

Heat 2 tbsp olive oil in a large skillet over medium heat, then add your finely chopped red onion and let it soften for about three minutes. Add the halved cherry tomatoes and cook for five more minutes until they start to blister and release their juices.

Add the roasted garlic:

Squeeze the roasted garlic cloves out of their skins directly into the skillet, then mash them gently into the tomatoes and onions so they distribute throughout. Pour in the chicken broth and let everything simmer together for just two minutes.

Bring it all together:

Add your drained pasta and sliced chicken to the skillet, tossing everything to coat evenly. If it seems a bit dry, splash in some of that reserved pasta water until it feels creamy without being saucy.

Finish with feta and herbs:

Remove the skillet from heat and stir in your crumbled feta, lemon zest, parsley, and dill. The heat from the pasta will warm the feta without breaking it, keeping it creamy and bright.

Taste and serve:

Give it a final grind of black pepper and a taste, adjusting seasonings as needed. Serve immediately while everything is still warm, with extra feta and fresh herbs scattered on top.

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There's a moment when you squeeze that roasted garlic and smell it transform into something golden and sweet that you realize how much flavor comes from patience, not rushing. That's when cooking stops being a task and becomes something almost meditative.

Timing and Make-Ahead Options

If you're planning ahead, you can roast the garlic and chicken earlier in the day and let them come to room temperature, then store them separately in the fridge. The sauce comes together so quickly that you'll only need about fifteen minutes once you're ready to eat, making this great for busy weeknights when you still want something that tastes special. Just warm the chicken gently in the skillet before adding the pasta so it doesn't dry out.

Variations and Substitutions

This dish is forgiving in the best way—I've swapped rotisserie chicken in when I'm short on time, used whole wheat pasta for something heartier, and even added spinach or artichoke hearts when I had them on hand. The Greek flavors are strong enough that these additions feel natural rather than like you're changing the recipe. One friend marinates her chicken in lemon juice and oregano for an hour beforehand, which adds another layer of brightness I now steal from her every time.

Serving Suggestions and Wine Pairing

This pasta begs for a crisp white wine—Greek Assyrtiko if you can find it, or any dry white with good acidity that won't overpower the delicate sauce. Serve it with a simple green salad dressed with olive oil and lemon, or some crusty bread for soaking up the juices at the bottom of the bowl. A squeeze of fresh lemon juice at the table lets everyone brighten their own portion exactly how they like it.

• Pair with Assyrtiko, Sauvignon Blanc, or Pinot Grigio for the best results.
• Crusty bread is essential for finishing the plate when everyone wishes there was more sauce.
• A side salad with arugula and lemon vinaigrette rounds out the meal perfectly.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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This recipe proves that simple ingredients treated with care create something memorable. Make it once and it becomes the kind of meal you reach for when you want to feel like you're cooking for people you love.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can roast the chicken and garlic up to a day in advance. Store them separately in the refrigerator. When ready to serve, reheat gently while preparing the pasta and sauce assembly for the best texture.

→ What pasta shapes work best?

Short pasta shapes like penne, rigatoni, or fusili capture the sauce and small ingredients beautifully. Their ridges and tubes hold onto the roasted garlic and feta coating. Avoid long strands as the chunky sauce doesn't cling as well.

→ How do I know when the garlic is properly roasted?

The garlic cloves should be soft, golden-brown, and easily squeeze out of their skins. They'll have a sweet, mellow flavor without any sharp raw taste. This typically takes 30-35 minutes at 200°C (400°F).

→ Can I substitute the chicken?

Absolutely. Rotisserie chicken works beautifully for a quicker version. For a vegetarian option, try chickpeas or white beans. The roasted garlic and feta carry the dish beautifully regardless of the protein choice.

→ Why reserve pasta water?

The starchy pasta water helps bind the sauce ingredients together, creating a silky coating that clings to the pasta. It's especially important here since the sauce is light and relies on the melted feta and roasted garlic for creaminess.

→ What can I serve alongside this?

A crisp green salad with cucumber and red wine vinegar complements the richness. Grilled vegetables like zucchini or eggplant also work well. Crusty Greek bread is perfect for soaking up any remaining sauce.