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Roasted Chicken, Veggie and Feta Pasta

This chicken and veggie loaded pasta is the perfect example of a healthy, hearty dinner.

40 mins
4 Serving(s)
Roasted Chicken, Veggie and Feta Pasta


  • 1 (8 oz.) block feta cheese
  • 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
  • 2 cups cherry tomatoes
  • 1 medium zucchini, halved lengthwise and sliced 1/2 inch thick
  • 1 medium yellow squash, halved lengthwise and sliced 1/2 inch thick
  • 1 red onion, cut into thin wedges
  • 2 tbsp. olive oil
  • 1 tbsp. dried oregano, crushed
  • 2 tsp. dried basil, crushed
  • 1 tsp. lemon zest
  • 1/2 tsp. garlic powder
  • 8 oz. whole wheat fusilli pasta
  • fresh arugula (optional)
  • lemon wedges (optional)


  1. Preheat oven to 425 degrees. Place feta in the center of a foil-lined sheet pan. Arrange chicken, tomatoes, zucchini, yellow squash and red onion around feta; drizzle with olive oil.
  2. In a small bowl, combine oregano, basil, lemon zest, and garlic powder. Sprinkle over contents of sheet pan.
  3. Roast, 20–22 minutes, or until chicken is cooked through and vegetables are tender, tossing once halfway through.
  4. Meanwhile in a large stock pot, prepare pasta according to package directions, drain and return to pot.
  5. Remove chicken and vegetables from sheet pan. Transfer feta and drippings from sheet pan into pasta; gently toss until feta is creamy and pasta is evenly coated. Add chicken and vegetables; toss to combine
  6. To serve, garnish with fresh arugula and lemon wedges, if desired.

Nutrition Facts

582 Calories Per ServingFat: 23gSaturated Fat: 10gCholesterol: 123mgSodium: 780mgCarbohydrates: 55gFiber: 3gSugars: 8gProtein: 43g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe