If you are looking for a quick and easy meal that the whole family will love, this gluten-free chicken pasta with feta and tomatoes is a family favorite. This recipe has only 5 ingredients, and the melted feta cheese melts into a delicious creamy sauce. All you need is 20 minutes to make this stovetop!
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❤️ Sandi’s Recipe Summary
The Quick Bite: This is a delicious family dinner recipe made with simple ingredients. You can use any pasta shape or type. I used chickpea pasta to test this recipe. You can make it quickly in a skillet on your stove in just 20 minutes.
I am so excited about this new gluten-free dinner recipe because EVERYONE in the family loved it…they absolutely devoured it! If your weeknights are busy like ours, this recipe helps you get dinner on the table fast. It is a delicious pasta dish, and the tomatoes and feta cheese take it over the top!
This recipe is loosely based on the viral TikTok video. I used crumbled feta so that it would melt more easily since I made this recipe on my stove.
Make a batch of these Gluten Free Breadsticks or Gluten Free Garlic Knots to dip in the sauce.
Hubby was just diagnosed with CD a few weeks ago. This page has been a lifesaver. I consider myself a pretty good cook but I am feeling overwhelmed with this new way of cooking. Made this just last night and it was delicious!!! It so easy that I was able to cook it while on the road in our small RV.”
Kath M., blog comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Pasta – Any type will work, gluten-free, lentil, or chickpea. You can even use zucchini zoodles.
- Chicken – Use chicken breast or boneless chicken thighs. To save time, buy already-cut raw chicken breast tenders.
- Tomatoes – I tested this recipe using grape tomatoes for this recipe because they don’t turn to mush when cooked.
- Garlic – Use minced garlic cloves or jarred minced garlic.
- Feta Cheese – Use either crumbled feta or a block of feta cheese. I do not recommend using low-fat or reduced-fat products, as they will affect the creamy texture of this recipe.
- Herbs – As I mentioned above, fresh oregano and basil are best. If you can’t find fresh in stores, you can use dried herbs, but you will need fewer dried herbs.
How to Make Chicken Feta Pasta (Step-By-Step)
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Step 1: Heat oil in a pan over medium heat. Add the minced garlic and cook for 1 minute. Add the chicken.
🔑 Sandi says: I recommend a non-stick pan (or a green pan or cast iron skillet) for easy clean-up.
Step 2: Add the tomatoes, fresh herbs, and salt and pepper to taste. Cover and cook until the chicken is halfway cooked, and flip it over.
Step 3: Add the feta cheese. Cover and turn the heat down to low to simmer. Cook until the cheese is melted. Use a meat thermometer to double-check that your cooked chicken is 165º F.
Step 4: Bring a pot of water to a boil and cook your spaghetti according to package directions. Avoid mushy pasta with my expert gluten free pasta cooking tips! When the pasta is cooked, pour it into a colander to drain.
Step 5: Pour the chicken mixture into the cooked pasta. Mix the tomato feta pasta well. Serve it hot. You can top it with grated Parmesan if you like.
Step 6: Store leftovers in an airtight container in your refrigerator. It should keep fresh for up to 3 days. Because of the pasta in this feta chicken recipe, it will not freeze well. If you make just the chicken, feta, and tomato part, you can freeze that, then thaw it in a skillet and add fresh pasta.
These Gluten Free Dinner Rolls are yummy dipped into the creamy feta cheese sauce! I usually serve this with a salad like my Kale and Apple Salad.
Try these fun flavor variations!
- Use goat cheese instead of feta cheese for a smoother, creamier flavor.
- Add 1/2 cup of heavy cream for a creamier sauce! (I recommend an extra garlic clove if you do this.)
- Any gluten-free pasta, even zucchini zoodles, will work!
Tips to avoid mushy pasta
1. Cook your pasta one full minute less than the box directions say.
2. Rinse your pasta in cold water in the colander to halt the cooking process. This will prevent it from getting mushy.
3. Read these chef tips for more ways to avoid mushy gluten-free pasta!
More Gluten Free Dinner Recipes:
You may also love this easy One Pot Gluten Free Chicken Spaghetti recipe! Here are more of my family’s favorite pasta recipes:
- One Pot Gluten Free Italian Pasta
- The Best Gluten Free Mac and Cheese
- Baked Ziti Casserole
- Easy Instant Pot Tuscan Chicken Pasta
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which gluten-free pasta brand you used. This will help others know this recipe is delicious. Thank you!
Easy Feta Chicken with Tomatoes
Ingredients
- 1 pound chicken tenders raw
- 2 tablespoons olive oil
- 4 ounces feta cheese
- 1 pint grape tomatoes
- 2 tablespoons fresh oregano or basil
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- black pepper to taste
- 8 ounces cooked pasta 1 box
- ⅓ cup heavy cream optional but it makes it really creamy
Instructions
- Heat 2 tablespoons olive oil in a pan over medium heat. Add the minced 3 cloves garlic and cook 1 minute. Add the 1 pound chicken tenders.
- HINT: I recommend a pan that is non-stick (or a green pan or cast-iron skillet) so clean up is easy.
- Add 1 pint grape tomatoes, 2 tablespoons fresh oregano, 1 teaspoon dried Italian seasoning, black pepper to taste and 1/2 teaspoon salt and pepper to taste. Cover and cook until the chicken is halfway cooked, and flip it over.
- Add 4 ounces feta cheese and optional 1/3 cup heavy cream. Cover and turn the heat down to low to simmer. Cook until the cheese is melted. Use a meat thermometer to double-check that your cooked chicken is 165 degrees F.
- Bring a pot of water to boil and cook 8 ounces cooked pasta according to package directions. Avoid mushy pasta with my expert gluten free pasta cooking tips! When the pasta is done cooking, pour it into a colander to drain.
- Pour the chicken mixture into the cooked pasta. Mix the tomato feta pasta well. Serve it hot. You can top it with grated parmesan if you like.
Notes
- You can use any type of pasta you like for this recipe. I used chickpea pasta for a little extra protein.
- This feta chicken pasta will keep fresh up to 3 days in the refrigerator.
Variations:
- Use goat cheese instead of feta cheese for a smoother creamy flavor.
- Add 1/2 cup of heavy cream for a creamier sauce! (I recommend an extra garlic clove if you do this.)
- Any pasta will work, even zucchini zoodles!
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated with better recipe details from an old October 2021 post.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hubby was just diagnosed with CD a few weeks ago. This page has been a lifesaver. I consider myself a pretty good cook but I am feeling overwhelmed with this new way of cooking. Made this just last night and it was delicious!!! It so easy that I was able to cook it while on the road in our small RV. We look forward to trying more of your recipes in our full-size kitchen at home. Thanks for being here.
I am thrilled you enjoyed this recipe. It is one of the recipes on our monthly rotation because everyone loves it. Thank you for coming and leaving a comment.
This recipe is easy to follow and Delish! A family favorite for sure!
I am so glad you enjoyed the recipe Erica. Thank you!
OK, I’m going to be “that person” who changed the recipe and still comments, but I thought my idea might be helpful to others. I was planning to make this tonight but by the time I got home after work it was so hot in my house, and I just couldn’t face turning on the stove for the whole meal. So, I threw all the ingredients just as written into 2 foil packs and put them on the grill on indirect heat for about 20 minutes. I did cook pasta to go with it, but I used our ultra high burner and the water boiled pretty quickly, so all in all it generated way less heat than cooking the chicken in a skillet would have. So I did change the cooking method but still, this was a great recipe. Thank you so much! I’ll be making it again, probably next time on the stove.
I love it, Jen! I often use my grill and the side burner when it is hot outside. (I am also known to plug in my air fryer outside on our front doorstep on hot days, LOL.) Thank you so much for all of the great suggestions!
I loved this dish. Quick and easy to make and very tasty. I added the optional cream and used basil as my herb of choice. My young granddaughters liked it also.
Thank you so much Janet! I am so glad even your young granddaughters loved this recipe!