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Sarah

Baked Feta Pasta with Chickpeas

Creamy viral baked feta pasta with cherry tomatoes, chickpeas, lemon, and basil. A one-pan Mediterranean-inspired dinner that’s quick, creamy, and satisfying—with easy options for chicken or pasta salad versions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: Mediterranean-Inspired
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 pints cherry or grape tomatoes
  • ¼ cup extra-virgin olive oil, plus more for finishing
  • 3–4 cloves garlic, minced
  • ½–1 tsp red pepper flakes
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 7–8 oz feta block (in brine, drained)
  • 12 oz short pasta (rigatoni, rotini, or penne)
  • 1 (15-oz) can chickpeas, drained, rinsed, and patted dry
  • 1 lemon, zested and juiced (1–2 tsp juice)
  • 2 cups baby spinach (optional)
  • ½ cup fresh basil, torn
  • 1 cup reserved pasta water (as needed)

Equipment

  • 9×13-inch baking dish
  • Large pot for boiling pasta
  • strainer or colander
  • Wooden spoon
  • zester or grater for lemon

Method

  • Preheat oven to 400°F (200°C). In a 9×13-inch baking dish, toss cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper. Nestle the feta block in the center and drizzle with 1 tablespoon of oil.
  • Bake for 25–30 minutes until tomatoes burst and feta is lightly golden on top.
  • Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of cooking water and drain.
  • Remove the baking dish from the oven. Stir in chickpeas and lightly smash some of the roasted tomatoes with a spoon to create a sauce base.
  • Add the cooked pasta, ½ cup reserved water, lemon zest, and juice. Toss until creamy, adding more water as needed for desired consistency.
  • Fold in spinach to wilt and basil to finish. Taste and adjust seasoning. Drizzle with olive oil before serving.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 19gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 720mgPotassium: 640mgFiber: 8gSugar: 6gVitamin A: 950IUVitamin C: 16mgCalcium: 230mgIron: 3.3mg

Notes

Chicken option: Fold in 2 cups shredded rotisserie chicken and warm through before serving. Pasta salad version: Cool pasta and sauce; toss with 2 Tbsp extra-virgin olive oil, extra lemon juice, and add cucumber or olives. Internal links: serve with tzatziki cucumber salad, cucumber caprese salad, and chickpea feta avocado salad.
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