8ouncesuncooked fusilli or any type of short pasta
Preheat the oven to 400 °F. In a 9x13-inch ceramic casserole dish, evenly space out the chicken breasts and block of feta. Place the tomatoes and garlic cloves around the chicken and feta. The dish will be crowded.
Pour the olive oil over everything in the dish, then season with kosher salt, pepper and red pepper flakes. Use your hands to toss the ingredients in the seasoning, making sure the chicken and feta are nicely coated in oil. (Wash your hands before moving on – food safety!)
Bake uncovered for 35 minutes. Start checking your chicken for doneness around 30 minutes (minimum internal temperature of 165 °F in the thickest part of the breast). My chicken needed the full 35 minutes.
Meanwhile, cook the pasta according to the package instructions. Reserve a half cup of cooking liquid to thin the sauce (optional – you may not need it).
At the end of cooking time, remove the chicken breasts to a clean cutting board to rest for 5-10 minutes before slicing.
Optional step: Turn the oven up to broil and return the cheese and tomatoes to the oven for about 3 minutes to blister the tomatoes.
Stir the cheese and tomatoes in the casserole dish, gently squishing the tomatoes and garlic cloves. Add the fresh basil and stir until evenly distributed, then add the cooked pasta and toss until evenly coated in sauce.
Add the sliced chicken to the pasta and toss to combine. Serve immediately with more fresh basil. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Can serve up to 6 depending on the size of your appetite and whether you're serving it with a side dish (I recommend a nice green salad!).