Ingredients
Method
- Preheat the oven to 400°F.
- Arrange cherry tomatoes in an even layer in a 9x13-inch casserole dish, then add chopped garlic, 1/2 cup olive oil, salt, and pepper. Stir gently to coat the tomatoes.
- Place the feta cheese block in the center of the dish and turn it to coat with oil. Season the feta with black pepper.
- Bake for 35 to 40 minutes until the tomatoes burst and the feta softens.
- With 15 minutes of baking time left, cook the pasta in boiling water until al dente according to package instructions. Reserve one cup of pasta water and set the pasta aside.
- Remove the dish from the oven and immediately stir in fresh basil, baby spinach, and chicken.
- Combine the cooked pasta with the tomato mixture and stir thoroughly with a wooden spoon.
- Gently mash some of the feta and tomatoes with a fork. Stir the mixture, squishing some tomatoes while leaving others whole. Serve with optional Parmesan cheese and fresh basil.
Notes
Cheese Choice: I always reach for a block of feta kept in brine rather than the pre-crumbled kind because it melts into a much silkier and more luxurious sauce.
The Magic Liquid: I make sure to save a bit of the starchy pasta water before draining the pot as it is my secret to getting the sauce to cling perfectly to every single noodle.
Chicken Shortcut: I have found that using a pre-cooked rotisserie chicken is a total lifesaver on busy nights when I want that home-cooked flavor without the extra prep time.
Texture Control: I prefer to mash only about half of the roasted tomatoes with my fork which gives me a chunky, rustic sauce that still has those lovely bursts of fresh juice.
Spinach Success: I wait until the very last second to stir in my baby spinach so it wilts gently from the heat of the pasta without losing its vibrant green color or becoming mushy.
Reheating Tip: I have noticed that the pasta can soak up the sauce in the fridge, so I add a tiny splash of water or olive oil before warming it up to bring back that initial creaminess.