This is my version of a popular one dish recipe that is comforting, delicious, and easy to make.
Servings: 8-10
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Total time: 35-45 minutes
Ingredients:
1 block (8oz) feta cheese
16oz rotini pasta
2 boneless, skinless chicken breasts
1/4c heavy cream
1/4c reserved pasta water
1 package (12oz) cherry tomatoes
Fresh basil, to taste
Grated Pecorino Romano cheese, to taste
Smoked paprika, garlic powder, onion powder, salt and pepper, all to taste. As an estimate, I typically use about 1 tbsp. of each
Olive oil
Instructions:
Preheat oven to 425 degrees.
Place feta block in the center of a 2 qt. glass or ceramic baking dish and surround with tomatoes.
Drizzle olive oil over entire dish, salt and pepper to taste.
Bake for 25-30 minutes, or until feta block softens completely.
While feta and tomatoes bake, cook pasta according to the directions on the package.
While pasta cooks, heat cast iron skillet to medium-high heat on your stovetop, and drizzle with olive oil.
Pound chicken breasts to an even thickness, and season each side generously with smoked paprika, garlic and onion powder, and salt and pepper.
Cook chicken until it reaches an internal temperature of 165 degrees (approximately 5-6 minutes each side, depending on thickness of chicken).
Once chicken is fully cooked, remove from skillet, and allow to rest for 10 minutes, then slice width-wise.
Once pasta is fully cooked, drain, reserving 1/4c of the pasta water.
Once feta and tomatoes are baked, remove from oven.
Add pasta, pasta water, and heavy cream and gently stir until completely incorporated. Tomatoes may burst with excessive pressure, so please complete this step with care!
Plate pasta, top with chicken, fresh basil, and grated Pecorino Romano.
