Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Baked Feta Chicken Pasta (Creamy, Cozy & Oven-Baked)

Sarah Smith
Jan 27
3 min read

Baked pasta with chicken, cherry tomatoes, herbs, and cheese in a white rectangular dish. The colorful, savory meal looks appetizing.

This Baked Feta Chicken Pasta is creamy, cozy, and full of oven-roasted flavor, with juicy chicken, blistered cherry tomatoes, and melty feta creating a rich, tangy sauce that coats every bite of pasta. It’s an easy, comforting dinner that feels indulgent without being heavy, making it a natural fit if you love recipes like Creamy Tuscan Chicken, Boursin Pasta, or Creamy Sausage Tortellini Soup.

Why You’ll Love This

Creamy baked pasta with juicy chicken and melty feta
One-pan sauce with minimal prep and cleanup
Rich, cozy flavor without heavy cream
Perfect for weeknight dinners or casual entertaining

Recipe Card

Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 4

Nutrition Information

Estimated per serving:

Calories: 520
Protein: 34g
Carbohydrates: 46g
Fat: 24g
Fiber: 4g
Sugar: 6g

Ingredients

2 cups dry pasta (penne, rotini, or rigatoni)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups cherry tomatoes
1 (7 oz) block feta cheese
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup fresh basil, chopped

Instructions

Preheat the oven to 400°F.
Cook the pasta in salted water until just al dente according to package instructions. Drain and set aside.
Add the cherry tomatoes to a baking dish and place the block of feta in the center. Drizzle with 2 tablespoons olive oil.
Season the feta and tomatoes with garlic, Italian seasoning, paprika, red pepper flakes, salt, and black pepper.
Bake uncovered for 25 minutes, until the tomatoes are blistered and the feta is soft.
While the feta bakes, heat the remaining olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook until lightly golden and cooked through, about 5–6 minutes.
Remove the baking dish from the oven and gently mash the feta and tomatoes together to create a creamy sauce.
Add the cooked pasta and chicken to the baking dish and toss until fully coated.
Return to the oven and bake for 10–15 minutes, until heated through and lightly golden on top.
Remove from the oven, sprinkle with fresh basil, and serve warm.

Tips & Variations

Use rotini or rigatoni to help hold the sauce
Add spinach during the final bake for extra greens
Swap chicken for shrimp or keep it vegetarian
Garlic herb feta adds extra flavor if desired

Make-Ahead & Storage

This dish can be assembled ahead and baked when ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the sauce.

FAQ

Can I use feta crumbles instead of a block?

A block of feta melts more smoothly, but crumbles will work if packed tightly in the dish.

Is this pasta very salty?

Feta adds saltiness, so season lightly at first and adjust after mixing.

Can I make this without chicken?

Yes. Simply omit the chicken and add extra vegetables for a vegetarian version.

Can I freeze baked feta pasta?

Freezing is not recommended, as feta can become grainy once thawed.

Final Thoughts

This Baked Feta Chicken Pasta is creamy, cozy, and incredibly satisfying. With minimal prep and rich oven-baked flavor, it’s the kind of comforting dinner that quickly earns a spot in your regular rotation.