Baked Feta And Tomato Pasta With Chicken

Ingredients

For this baked feta and tomato pasta with chicken, you will need:

1 lb boneless, skinless chicken thighs
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 pint grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/4 cup freshly chopped parsley, divided
3/4 lb. penne pasta
1 (8 oz) block feta cheese, crumbled

Instructions

Preheat the oven to 425°F and lightly grease a 9x13-inch baking dish. Place the chicken thighs in the dish and season with the olive oil, garlic, oregano, paprika, salt, black pepper, and red pepper flakes. Toss to coat and spread the chicken in an even layer.

Add the tomatoes, olives, and half of the parsley to the dish and toss to combine. Bake for 25 minutes, stirring halfway through.

Meanwhile, cook the penne according to the package instructions. Drain and return to the pot. Add the chicken and tomato mixture, feta cheese, and remaining parsley. Stir to combine and season with salt and pepper to taste.

Transfer the pasta to the baking dish. Bake for 15 minutes or until the cheese is golden and bubbly. Serve warm and enjoy!