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Juicy Grilled Lemon Herb Chicken with Baked Feta Pasta

A creamy, tangy baked feta pasta paired with lemon‑herb grilled chicken—perfect for a quick, crowd‑pleasing summer dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main dish
Calories: 560
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 1 block Greek feta 7 oz
  • 1 cup cherry tomatoes halved
  • 4 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp lemon zest
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 tbsp lemon juice
  • 2 lb boneless chicken breasts
  • 8 oz pasta penne or fusilli
  • 1 cup pasta water reserved

Method
 

Steps
  1. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with 2 tbsp olive oil, minced garlic, salt, pepper, and dried oregano. Spread on a sheet pan.
  2. Place the feta block on top of the tomatoes, drizzle with 1 tbsp olive oil, and sprinkle with cracked pepper. Bake for 15 minutes until feta is golden and tomatoes burst.
  3. Season chicken breasts with lemon zest, garlic powder, dried thyme, salt, and pepper. Grill over medium‑high heat for 6–7 minutes per side or until internal temperature reaches 165°F (74°C). Slice into strips.
  4. Cook pasta according to package instructions, reserving 1 cup of pasta water. Drain and return to pot.
  5. Remove feta and tomatoes from oven. Scoop feta into pasta pot and stir until melted. Add roasted tomatoes, sliced chicken, and a splash of reserved pasta water to reach desired sauce consistency.
  6. Season with fresh lemon juice, salt, and pepper. Garnish with fresh basil and a drizzle of olive oil. Serve immediately.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.