Oven Baked Feta Pasta with Creamy Chicken
A comforting and delightful dish featuring creamy cheese, tender chicken, and fluffy pasta, topped with a golden crust.
Ingredients
Pasta and Chicken
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
Cream and Cheese
- 1 cup heavy cream Can substitute with Greek yogurt for a lighter option.
- 1 cup feta cheese, crumbled Quality of feta affects flavor.
- 1 cup mozzarella cheese, shredded Use half for the mix and half for topping.
- 1/2 cup grated Parmesan cheese
Vegetables and Seasoning
- 1 cup spinach, chopped Rich in vitamins.
- 2 cloves garlic, minced For flavor.
- 1 teaspoon Italian seasoning
- Salt to taste Salt
- Pepper to taste Pepper
Other
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the shredded chicken, spinach, and Italian seasoning. Cook until the spinach wilts.
Assembly
- In a large bowl, combine the cooked pasta with the chicken mixture, heavy cream, feta, half of the mozzarella, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
Baking
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in individual servings for up to 2-3 months.