Creamy penne with baked chicken, feta, and cherry tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.


Creamy penne with baked chicken, feta, and cherry tomatoes

Soy-Free, Protein Plus

2 Servings, 660 Calories/Serving

30–45 Minutes

Baked feta pasta is taking the world by storm, and we can see why. Inspired by the viral TikTok video, this easy cheesy dish is creamy, tomatoey, and in-your-face delicious.  

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves organic peeled fresh garlic
  • 10 ounces boneless skinless chicken breast strips
  • 6 ounces organic sungold or other cherry tomatoes
  • ½ cup crumbled feta
  • 5 ounces penne
  • 4 or 5 sprigs organic fresh Thai basil
  • 1½ ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 660, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 450mg (20% DV), Total Carb. 59g (21% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown the chicken

Heat the oven to 400°F. 

Bring a medium sauce pot of generously salted water to a boil for the penne.

  • Finely chop, press, or grate the garlic.
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.

In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until starting to brown, 2 to 3 minutes. Stir in the garlic and cook until fragrant and the chicken is lightly browned but not yet cooked through, about 1 minute. Remove from the heat.


Bake the tomato-feta sauce and chicken

Scatter the tomatoes over the chicken, then place all the feta in the center of the pan; drizzle everything with 1 to 2 tablespoons oil and season lightly with salt and pepper. Bake until the tomatoes have burst and the chicken is cooked through, 15 to 20 minutes. Meanwhile, prepare the penne.


Cook the penne

To the pot of boiling water, add the penne and cook until just tender, 10 to 12 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. When the penne is almost done, prepare the basil.


Prep the basil; finish the dish

  • Strip the basil leaves from the stems; coarsely tear the leaves for garnish.

Carefully remove the pan from the oven. Working in batches if needed, add the penne and spinach. [If cooking for 4 people, transfer the chicken and tomato-feta sauce to a large bowl and add the penne and spinach.] Stir to combine, adding as much reserved pasta cooking water as needed to create a creamy sauce. Season to taste with salt and pepper.


Transfer the penne, chicken, and tomato-feta sauce to individual bowls, garnish with the basil, and serve.

Kids Can!
  • Press the garlic (if you have a press).
  • Time the cooking.
  • Strip and tear the basil leaves.
  • Garnish with the basil.