Mediterranean Feta Chicken Bake

Mediterranean Chicken Feta Pasta in a baking dish.

Mediterranean Feta Chicken Bake

This Mediterranean Feta Chicken Bake is my protein-forward take on the recipe that went viral online several years ago, and honestly, I don’t know why I didn’t try it sooner! It’s savory, creamy, cheesy, and SO tasty. I added chicken for extra protein and seasoned it with shawarma seasoning to bring more depth, and it’s been a huge hit with everyone in my family. Even my kids love it! And I love that the entire thing is pretty much made in a single casserole dish. Ready in under an hour, it's truly one of my favorite healthy weeknight dinners!

Course Dinner, Main Course

Cuisine American, Mediterranean

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 455kcal

Author Christine McMichael

Equipment

9x13" Casserole Dish

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 9x13” 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.

Nutrition