Ingredients

• 16 ounces (1 box) pasta (such as bow tie, rigatoni, penne, or bucatini)

• 2 boneless, skinless chicken breasts (about 1¼–1½ pounds)

• 8 ounces feta cheese (block or crumbled)

• 2 pints (about 2½ cups) cherry or grape tomatoes

• ¼ cup red onion, thinly sliced

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• ½ teaspoon dried oregano

• ½ teaspoon kosher salt, plus more to taste

• ¼ teaspoon black pepper

• Fresh basil, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C) and spray a baking dish with nonstick spray.

2. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain the pasta.

3. Place feta cheese in the center of the baking dish. Arrange chicken breasts on each side. Scatter tomatoes, red onion, and garlic around the chicken and cheese.

4. Drizzle everything with olive oil, then season with oregano, salt, and pepper. Gently toss to coat.

5. Bake uncovered for 35–40 minutes until tomatoes burst and chicken is cooked through to 165°F (74°C).

6. Slice the cooked chicken. Use a spoon to stir the tomatoes, feta, and onions together in the baking dish, creating a creamy sauce.

7. Add drained pasta to the dish and toss to coat, adding pasta water a little at a time to achieve desired creaminess.

8. Serve the pasta topped with sliced chicken and garnish with fresh basil if desired.