Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta


Tangy feta and juicy tomatoes roast together in the oven, creating a creamy sauce that clings to ruffly campanelle or corkscrew-shaped cavatappi pasta in this easy bake sheet pan dinner. The whole dish comes together in under an hour as the chicken, cheese, and aromatics bake in the oven while the pasta and kale quickly cook on the stove. Serve hot, room temperature, or as a chilled pasta salad.

Sheet Pan Feta Chicken with Cherry Tomatoes
Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Active Time:
20 mins
Total Time:
45 mins


  • 1 pound, 12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

  • 1 (8-ounce) block feta cheese, crumbled

  • 1 small (6 ounce) red onion, cut into 1-inch wedges, petals separated

  • 1 pint grape tomatoes, halved

  • ¼ cup packed fresh oregano leaves (from 1 [1/2-ounce] package), or 1 teaspoon dried oregano

  • ¼ cup cup extra-virgin olive oil

  • 1 ¼ teaspoons kosher salt

  • ½ teaspoon black pepper, plus more for garnish

  • 4 garlic cloves, smashed

  • 8 ounces uncooked campanelle or cavatappi pasta

  • 5 ounces baby kale

  • .3333 cup cup crème fraîche


  1. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Place chicken, feta, onion, tomatoes, oregano, oil, salt, pepper, and garlic on prepared baking sheet; toss together to evenly coat. Position chicken pieces on top of remaining mixture on baking sheet. Bake in preheated oven 15 minutes. Remove from oven, and stir mixture. Return to oven, and bake at 425°F until a thermometer inserted into thickest portion of chicken registers 165°F, about 15 minutes.

  2. While chicken mixture bakes, cook pasta in a large pot according to package directions for al dente, stirring in kale during final 30 seconds pasta cook time. Drain, reserving 1/2 cup cooking water. Return pasta and kale to pot.

  3. Add crème fraîche and baked chicken mixture with any juices to pasta mixture in pot; toss together. Add reserved cooking water as needed until desired consistency. Garnish with additional pepper. Serve hot or at room temperature.

Related Articles