Viral Tomato & Feta Pasta, My way! ‍ ️

Ingredients

• 2 cups Cherry Tomatoes (halved)
• 1 block Feta Cheese (about 200 g, crumbled later)
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Avocado Oil (for drizzling)
• 5 ounces Fresh Spinach (roughly 2 cups, add some now and the rest later)
• 12 ounces Pasta (penne or rotini) (1 box, cook al dente)
• 2 cups Chicken Broth (low‑sodium; 1 cup for boiling water, 1 cup for sauce)
• 1 cup Heavy Whipping Cream
• 1/4 cup Unsalted Butter (cut into 2 Tbsp pieces)
• 1/4 cup Danish Cheese (shredded)
• 1.5 cups Jack Cheese (shredded; divided (1 cup for sauce, 0.5 cup for topping))
• 2 cups Rotisserie Chicken (deboned and shredded)
• 1 teaspoon Italian Herb Seasoning
• 1 teaspoon Garlic Parmesan Seasoning
• 1 teaspoon Low's Total Seasoning
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Salt (for pasta water)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 400°F

2. Prep Vegetables & Chicken

   Halve the cherry tomatoes, finely chop the onion, mince the garlic, and shred the rotisserie chicken. Roughly tear the spinach leaves.

   Time: PT5M

3. Assemble Base in Baking Dish

   Drizzle the avocado oil over the bottom of the baking dish. Place the block of feta in the center, then scatter the halved tomatoes, chopped onion, minced garlic, and a handful of spinach around it. Sprinkle Italian herb seasoning, garlic‑parmesan seasoning, Low's Total seasoning, and black pepper over everything.

   Time: PT5M

4. First Bake

   Place the baking dish in the preheated oven and bake for 20 minutes, until the tomatoes start to burst and the feta softens.

   Time: PT20M

   Temperature: 400°F

5. Cook Pasta

   While the dish bakes, bring a large pot of water to a boil, add the tablespoon of salt and 1 cup of chicken broth. Cook the pasta al dente according to package directions (about 10 minutes). Drain in a colander and set aside.

   Time: PT15M

6. Make the Creamy Sauce

   In a skillet over medium heat, melt the butter. Stir in the shredded Danish cheese until melted. Add the baked tomatoes from the dish (smash them with a spoon), the remaining 1 cup chicken broth, and the heavy cream. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Mix in 1 cup shredded Jack cheese until smooth.

   Time: PT10M

7. Combine Pasta, Chicken & Sauce

   Add the shredded rotisserie chicken, cooked pasta, and the remaining handful of spinach to the skillet. Toss everything together until evenly coated.

   Time: PT5M

8. Final Assembly & Bake

   Transfer the pasta‑chicken mixture back into the baking dish, spreading it evenly. Sprinkle the remaining 0.5 cup shredded Jack cheese over the top. Return to the oven and bake for another 10 minutes, or until the cheese is melted and golden.

   Time: PT10M

   Temperature: 400°F

9. Rest & Serve

   Remove the dish from the oven, let it rest for 5 minutes, then serve warm. Garnish with a drizzle of extra‑virgin olive oil or fresh basil if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Grape tomatoes, Canned diced tomatoes
• Instead of Feta Cheese: Goat cheese, Ricotta
• Instead of Yellow Onion: White onion, Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of Fresh Spinach: Kale, Swiss chard
• Instead of Pasta (penne or rotini): Fusilli, Rigatoni
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Heavy Whipping Cream: Half‑and‑half, Whole milk + butter
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Danish Cheese: Mozzarella, Monterey Jack
• Instead of Jack Cheese: Cheddar, Colby
• Instead of Rotisserie Chicken: Cooked chicken breast, Canned chicken
• Instead of Italian Herb Seasoning: Dried oregano & basil mix
• Instead of Garlic Parmesan Seasoning: Grated Parmesan + garlic powder
• Instead of Low's Total Seasoning: All‑purpose seasoning blend
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Oven
• Baking Dish
• Large Pot
• Colander
• Skillet
• Mixing Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Grater (optional)

Critical Steps — Do Not Skip

• Baking the feta and tomatoes to develop flavor
• Creating the creamy sauce without curdling
• Final bake to melt the cheese topping

Chef Tips from the Video

• Use the freshest cherry tomatoes you can find; they burst beautifully in the oven.
• Crumble the feta before baking for a more even melt.
• Add a pinch of red‑pepper flakes to the sauce for a subtle heat if desired.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze for up to 1 month; thaw overnight and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the baked feta‑tomato base a day ahead and refrigerate; add sauce and bake when ready to serve.
• Cook the pasta al dente and toss with a little oil to prevent sticking; reheat with sauce.

Frequently Asked Questions