Quick & Easy Mediterranean Feta Chicken Bake
I originally shared this chicken feta bake in The Sunday Plan, my March Healthy Dinner Meal Plan on Substack, but it was such a hit with readers that I knew I had to share it here on the blog, too! I first saw a version of the viral feta bake recipe on Instagram, but it was made without much protein and I wanted to give it a flavorful, protein twist.
With the addition of pre-cooked shawarma chicken, the dish turned into a super hearty meal full of protein, carbs, and veggies. Salty, savory, briny, and bright, the flavors are out-of-this-world delicious. Then, the melty feta cheese truly takes the taste and texture over the top. This easy dinner is SO good and it’s one of those recipes I think you’ll truly want to keep on repeat!
Why You’ll Love This Recipe
- Protein Forward – Adding seasoned chicken makes this viral-inspired recipe more balanced and satisfying. Add more chicken and use higher protein pasta to increase the protein count!
- Super Simple – All you have to do is boil the pasta. Then, everything bakes together in one dish in under an hour, which means minimal prep and easy cleanup.
- Bold Mediterranean Flavor – Creamy feta, juicy tomatoes, shawarma-spiced chicken, olives, and fresh basil create the perfect savory, salty, refreshing combo.
- Great for Leftovers – Leftovers store and reheat well, making this chicken feta bake perfect for meal prep or next-day lunches.
RELATED: Mediterranean Salad Bowls w/ Lebanese Meatballs
Ingredients
- Feta Cheese – Block feta works best. Crumbled feta will burn! I use plain feta, but herbed feta would also taste great. Make sure to drain any excess brine, or the sauce will become watery.
- Cherry Tomatoes – These add a sweet, acidic taste along with a pop of color and nutrients. Grape tomatoes work well, too.
- Olive Oil
- Garlic – Pre-minced garlic is my go-to to save time when prepping!
- Salt/Pepper
- Pasta – I use cavatappi pasta, but any short or medium-shaped pasta will work. Use gluten-free varieties, if needed.
- Chicken – I use leftover Instant Pot shredded chicken or cubed cooked chicken and toss it with shawarma seasoning. You can also use pre-made shawarma chicken. Just omit the extra shawarma seasoning to prevent the flavor from being overpowering.
- Olives – These add a salty, briny taste. I prefer Kalamata olives, but use whatever you like best.
- Fresh Basil and Lemon Juice – Optional but recommended, these add a pop of bright, refreshing flavors to balance the warmth of the spices.
How to Make This Mediterranean Feta Chicken Bake
This Mediterranean chicken bake couldn’t be easier to prepare! All you need is a casserole dish, a large pot, and a colander. Here’s how to make a Mediterranean Feta Chicken Bake:
- Melt the cheese – Place the block of feta in the center of a casserole dish, and spread the tomatoes around it. Then, top the ingredients with garlic, olive oil, salt, and pepper. Gently stir to combine, and bake.
- Prepare the pasta – Cook the pasta to al dente according to the package instructions.
- Add the chicken – Toss the cooked chicken with shawarma seasoning, and add it to the casserole dish along with olives. Stir to combine, and continue to bake until the chicken warms through.
- Combine and serve – Stir in the cooked, drained pasta, coating everything with the melty cheese, and serve warm, topped with chopped basil and lemon juice. Enjoy!
Tips
- Don’t skimp on the olive oil. It helps the tomatoes burst and combines with the feta to create a creamy, flavorful sauce.
- Trust the stir. When it first comes out of the oven, the dish may not look super creamy. However, if you continue to stir everything with the hot pasta, the feta melts into a smooth, rich sauce.
- Salt your pasta water well. This infuses the pasta with flavor and boosts the overall taste of the dish.
- Adjust the shawarma seasoning to taste. If using pre-seasoned shawarma chicken, you likely won’t need extra. If using plain rotisserie chicken, start with 1 teaspoon and add more to taste.
- Use cooked chicken. This speeds up the baking time and prevents the cheese from burning. It’s also a great way to prevent leftovers from going to waste!
RELATED: Watermelon Feta Chicken Salad
Variations
- Make it spicy. Add red pepper flakes or stir in a spoonful of harissa before baking for extra heat.
- Include extra veggies. Stir in baby spinach, roasted zucchini, artichoke hearts, or sun-dried tomatoes for even more nutrients and Mediterranean flavor.
- Swap the protein. Use leftover grilled chicken, rotisserie chicken, turkey, or even cooked shrimp instead of shawarma chicken.
- Make it low-carb. Skip the pasta, and serve the creamy feta chicken over zucchini noodles or cauliflower rice for a lighter meal.
- Create an extra creamy sauce. Stir in a splash of pasta water before mixing everything together to loosen and emulsify the sauce.
How to Store
This Mediterranean chicken feta bake is great to prep ahead of time! Once cool, transfer leftovers to an airtight container and store them in the fridge for up to 4 days. You can technically freeze leftovers for up to 2 months, but I don’t recommend it since the cheese sauce often separates once thawed.
To serve, warm leftovers in 30-second increments in the microwave or in a pot on the stovetop over medium heat. You can also bake covered at 350°F just until warmed through. Add a splash of water or broth as needed to loosen the sauce back up.
Healthy Pasta Recipes You’ll Love
- Vegan Pasta Bake
- Taco Pasta Casserole
- Pesto Chicken Pasta Bake
- Buffalo Chicken Pasta Bake
- Mushroom and Spinach Pasta Bake
- Chicken Sausage Orzo Boursin Bake
More Easy Chicken Dinner Ideas
- Dairy-Free Tuscan Chicken
- Poppy Seed Chicken Casserole
- Skinny Creamy Chicken Enchiladas
- One-Pot Basil Chicken Baked Ziti
- Healthy Chicken Broccoli Pasta Casserole
- Chicken Sun Dried Tomato Pasta
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Mediterranean Feta Chicken Bake
Equipment
Ingredients
- 1 8-ounce block feta cheese (drained, if in brine)
- 3 cups whole cherry tomatoes
- 1/3 cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces cavatappi pasta (or any type of pasta)
- 2 cups cooked cubed or shredded chicken
- 1-2 teaspoons shawarma seasoning (*see notes)
- 1/2-1 cup olives
- 1 cup fresh basil (loosely chopped)
- lemon wedges/squeeze (optional)
Instructions
- Preheat the oven to 400°F.
- Place the feta block in the center of a 9×13” casserole dish and surround it with the tomatoes.
- Top the entire thing with garlic, olive oil, salt, and pepper. Lightly stir, then bake for 30 minutes.
- Meanwhile, cook and drain the pasta according to directions.
- Mix the cooked chicken with shawarma seasoning until evenly coated.
- Add the chicken and olives to the casserole dish, stir, and continue to bake for another 5-10 minutes.
- Remove from the oven, add in the cooked and drained pasta, and stir until everything is evenly coated in the creamy feta. Trust the process! It’ll get creamy.
- Top with chopped basil and a squeeze of lemon juice. Enjoy!
Video
Notes
- This recipe is originally from The Sunday Plan, my meal plan series in my Substack newsletter. The chicken is leftover shawarma chicken, which you can also make for this recipe! In that case, just omit the extra shawarma seasoning to prevent the flavor from being overpowering.
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