This baked feta pasta with chickpeas is creamy, wholesome, and packed with protein — an easy, feel-good dish we love to throw together for a cozy dinner.
For more Greek-tasting recipes, check out our avgolemono soup, Greek chicken with lemon and orzo , easy gyros, and orzo salad.
Big Flavor, Minimal Effort
You might remember that viral TikTok feta pasta from a few years ago? This is our Mediterranean-inspired and nutrient-boosted version. We cut back on the oil, added fiber-rich chickpeas, optional grilled chicken, and kept the prep to a minimum.
It’s has quickly become one of those repeat dinners in our kitchen, right up there with Amatriciana, Rasta Pasta, Garlic Parmesan Chicken Pasta, and Italian Sausage Pasta.
This feta pasta is a recipe you can throw in the oven while catching up with friends, helping with homework, or just unwinding with a glass of wine 🍷. Louise and I pulled it together in minutes. Tossing cherry tomatoes, a can of chickpeas, garlic, and a block of feta into our ceramic baking dish.
Then, add a drizzle of olive oil, a few pinches of oregano, and into the oven it goes. That’s it. No fuss, no frying pans, just one dish and a little pasta water magic to bring it all together. Serve it with grilled chicken or shrimp for a delicious and fulfilling weeknight dinner.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Short pasta: Penne, rigatoni, fusilli, or elbows work best to hold the sauce. For a simple pasta dinner with extra nutrition, try whole wheat, lentil, or chickpea pasta.
- Feta block: A block of feta melts into a creamy, rich sauce. Substitute with dairy-free feta or soft goat cheese for a twist.
- Cherry tomatoes: Sweet and juicy when roasted. Swap with grape tomatoes, halved plum tomatoes, or even canned fire-roasted tomatoes in a pinch.
- Chickpeas: Canned and rinsed—they add creaminess and protein. Use white beans or black lentils for a vegetarian pasta with chickpeas twist.
- Garlic: Fresh cloves roast to mellow sweetness. Substitute with garlic confit, shallots, or a sprinkle of garlic powder.
- Extra virgin olive oil: Helps everything roast beautifully. Try avocado oil or even a dollop of vegan pesto for a flavor boost.
- Fresh basil leaves: Add freshness and aroma. Swap with parsley, baby spinach, or arugula stirred in at the end.
- Dried oregano: Brings a Mediterranean touch. Use Italian seasoning or za’atar for a Mediterranean chickpea pasta flavor.
- Lemon zest (optional): Adds brightness. Replace with a splash of lemon juice or grated orange zest.
- Salt, pepper, red pepper flakes: Essential for balance and heat. For a bolder finish, try Aleppo pepper, chili oil, or sumac.
Variations
- Grilled Chicken – Add sliced grilled chicken breast at the end for extra protein.
- Shrimp – Add raw shrimp in the last 10 minutes of baking for a seafood twist.
- Spinach – Stir in fresh spinach after baking to wilt into the warm sauce.
- Mediterranean Veggie – Add zucchini, roasted red peppers, or olives for bold flavor.
How to make Baked Feta Pasta
Bake
Preheat the oven to 430°F (220°C). In a 9x13-inch (23x33 cm) baking dish, combine the cherry tomatoes, drained chickpeas, crushed garlic cloves, olive oil, dried oregano, salt, red pepper flakes, and black pepper. Toss everything well to coat, then nestle the block of feta in the center. Bake for 30 to 40 minutes, until the feta is golden and the tomatoes have burst and are slightly charred.
Boil the pasta
While the dish bakes, cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Make the sauce
Once out of the oven, use a spatula or fork to mash the feta and tomatoes into a creamy, chunky sauce. You can mash the garlic too, just discard the skin. Stir in the fresh basil and lemon zest.
Combine and finish
Add the cooked pasta directly into the baking dish. Mix well until evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust the salt if needed. Finish with torn fresh basil and a drizzle of olive oil. Enjoy with grilled chicken, shrimp, or as is.
Tips
- Choose good feta: Use a block of feta (preferably sheep’s milk) for a creamier, richer flavor — avoid pre-crumbled feta.
- Use ripe cherry tomatoes: Sweet, in-season tomatoes will roast perfectly and create a flavorful, jammy sauce.
- Go light on the olive oil: Just 1–2 tablespoons is enough — the feta and tomatoes provide plenty of richness.
- Save your pasta water: A splash of reserved pasta water helps create a silky, emulsified sauce.
- Mash gently: Keep the sauce rustic and chunky — don’t overmix or purée it.
Frequently Asked Questions
You can use it, but it's not ideal because it doesn't melt the same way. It's best to get a block of Greek feta packed in brine.
Our version already has more protein as we add 1 can of chickpeas to the original recipe. For even more protein, try shrimp, grilled chicken, or seared tuna.
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm it up in a skillet over medium heat or in the microwave. Add a splash of water or olive oil to loosen the sauce and bring back the creaminess.
Freezing: Not recommended. Feta and tomatoes don’t freeze well — the texture turns grainy and watery.
More Easy Dinner Recipes
- Chicken marsala
- Lemon chicken
- Garlic butter shrimp
- Italian meatballs
- Chicken saltimbocca
- Taco bowl with hot honey sauce
- Sheet-pan chicken shawarma
- Honey harissa chicken
If you tried this feta pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Feta Pasta
Equipment
- 9x13 inch baking dish (23x33 cm)
Video
Ingredients
- 7 oz short pasta penne, rigatoni, fusilli, elbows
- 7 oz feta block it's ok if slightly lighter or heavier
- 3 cups cherry tomatoes about 1 lb (500 g)
- 1 can chickpeas 15 oz / 400 g can - drained and rinsed - or 1½ cups cooked chickpeas
- 2 cloves garlic crushed
- 2 tablespoon extra virgin olive oil
- ¼ cup fresh basil leaves
- 1 teaspoon dried oregano
- 1 lemon the zest
- ¼ teaspoon salt + black pepper to taste
- ¼ teaspoon red pepper flakes
Instructions
- Bake – Preheat oven to 430°F (220°C). In a 9x13-inch (23x33 cm) baking dish, toss together 3 cups cherry tomatoes, 1 can chickpeas, 2 cloves garlic, 2 tablespoon extra virgin olive oil, 1 teaspoon dried oregano, ¼ teaspoon salt, pepper, and ¼ teaspoon red pepper flakes.Nestle the 7 oz feta block in the center and bake for 30–40 minutes, until the feta golden and the tomatoes have burst.
- Boil Pasta – Cook 7 oz short pasta in lightly salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Make the Sauce – Mash the baked feta and tomatoes into a creamy, chunky sauce. You can mash the garlic too, just discard the skin. Stir in ¼ cup fresh basil leaves and lemon zest to taste.
- Combine & Finish – Add pasta to the baking dish and mix until well coated, using a splash of pasta water to loosen if needed. Adjust seasoning, top with more fresh basil and a drizzle of olive oil. Enjoy as is or with grilled chicken or shrimp.
Notes
- Short pasta → Use any pasta shape you like: farfalle, orecchiette, spaghetti, or even a high-protein pasta like lentil or chickpea-based.
- Feta block → Swap with ricotta or a vegan feta-style cheese.
- Cherry tomatoes → Substitute with grape tomatoes or canned whole peeled tomatoes (drained).
- Chickpeas → Use white beans (like cannellini or great northern) or cooked lentils for a similar texture and protein boost.
- Garlic → Use garlic powder or roasted garlic for a milder flavor.
- Extra virgin olive oil → Any neutral oil works: avocado oil, light olive oil, or even a garlic-infused oil.
- Fresh basil → Replace with fresh parsley, baby arugula, spinach, or a pinch of dried basil.
- Dried oregano + lemon zest → Try dried thyme, Italian seasoning, za’atar, or a touch of sumac.
- Red pepper flakes → Swap with a dash of hot paprika, cayenne, or leave out for a milder dish.
- Choose good feta: Use a block of feta (preferably sheep’s milk) for a creamier, richer flavor. Avoid pre-crumbled feta.
- Use ripe cherry tomatoes: Sweet, in-season tomatoes will roast perfectly and create a flavorful, jammy sauce.
- Go light on the olive oil: Just 1–2 tablespoons is enough, the feta and tomatoes provide plenty of richness.
- Save your pasta water: A splash of reserved pasta water helps create a silky, emulsified sauce.
- Mash gently: Keep the sauce rustic and chunky — don’t overmix or purée it.
Melanie says
Another amazing recipe! I’ve made so many of your dishes and this one might be my new favorite. So easy, so flavorful, and perfect for busy nights. Thank you!
Nico Pallotta says
Thank you so much, Melanie! We're so happy to hear you're loving the recipes—it means the world to us. ❤️