If you are looking for a quick and easy meal that the whole family will love, this Chicken Pasta with Feta and Tomatoes is a family favorite. If you have seen the viral TikTok Pasta video, this is my gluten free version! All you need is 20 minutes to make this stovetop!
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I am so excited about this recipe because EVERYONE in the family loved it...they absolutely devoured it! It is a delicious pasta dish because the tomatoes and feta cheese take it over the top!
You can make it any time! I love this recipe for those busy school nights. Dip these Gluten Free Breadsticks or these Gluten Free Dinner Rolls into the sauce!
Why this speedy dinner recipe is great:
- You can make it quickly in a skillet on your stove in just 20 minutes.
- Any gluten free pasta will taste incredible in this feta cheese pasta recipe. I used chickpea rotini pasta.
- Vary the herbs you use! I loved using fresh oregano! Basil is another popular herb to use in pasta dishes.
- The feta cheese makes the sauce so creamy!
I just made this last night. Yum!"
Erica V.
Ingredient notes:
- Pasta - Any type will work, even zucchini zoodles.
- Tomatoes - I like to use grape tomatoes for this recipe because they don't turn to mush when cooked.
- Feta cheese - Buy one block of feta, or use crumbled feta cheese. Do NOT use low-fat or reduced-fat as that will affect the creamy texture of this recipe.
- Herbs - As I mentioned above, fresh oregano and basil are best. You can use dried herbs if you can't find fresh in stores. You will need fewer dried herbs.
Recipe step by step directions:
Step 1: Heat oil in a pan over medium heat. Add the minced garlic and cook 1 minute. Add the chicken.
HINT: I recommend a pan that is non-stick (or a green pan or cast iron skillet) so clean-up is easy.
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 your cooked chicken is 165 degrees F.
Step 4: Bring a pot of water to boil and cook your spaghetti 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.
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.
Variations:
- Use goat cheese instead of feta cheese for a smoother creamy flavor.
- Add ½ 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!
Storage:
Store this in an air-tight 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
You may also love this easy One Pot Gluten Free Chicken Spaghetti recipe!
Tips and Recipe FAQ:
Yes, add any veggies you like. Many also like to add spinach to the feta and tomatoes.
You can easily bake this like the TikTok feta pasta video recipe.
I usually serve this with a salad like my Kale and Apple Salad recipe
Cooking time will depend on the shape of the pasta you choose to make. Spaghetti cooks a lot faster than ziti. Always follow the pasta cooking directions on the box. I recommend for gluten free to cook the pasta one minute less than the box directions say.
More gluten free dinner recipes:
- One Pot Gluten Free Italian Pasta
- The Best Gluten Free Mac and Cheese
- Baked Ziti Casserole
- Easy Instant Pot Tuscan Chicken Pasta
📖 Recipe
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 cream optional but it makes it really creamy
Instructions
- Heat oil in a pan over medium heat. Add the minced garlic and cook 1 minute. Add the chicken.
- HINT: I recommend a pan that is non-stick (or a green pan or cast-iron skillet) so clean up is easy.
- Add the tomatoes, fresh herbs, and salt and pepper to taste. Cover and cook until the chicken is halfway cooked and flip it over.
- 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 your cooked chicken is 165 degrees F.
- Bring a pot of water to boil and cook your spaghetti 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 ½ 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!
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, you may need to adjust your moisture levels in your baked goods.
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.
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Erica
This recipe is easy to follow and Delish! A family favorite for sure!
Sandi Gaertner
I am so glad you enjoyed the recipe Erica. Thank you!
Jen
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.
Sandi Gaertner
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!
Janet Remy
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.
Sandi Gaertner
Thank you so much Janet! I am so glad even your young granddaughters loved this recipe!