Ingredients:

  • 1 block (7 oz / 200g) Full-fat Greek Feta cheese
  • 2 pints (500g) Cherry or grape tomatoes
  • 1/2 cup (120ml) Extra virgin olive oil
  • 4 cloves Garlic, smashed
  • 1 tsp Red pepper flakes
  • 1/2 tsp Black pepper
  • 10 oz (285g) Dried pasta like Cavatappi, Rotini, or Penne
  • 2 cups (60g) Fresh baby spinach
  • 2 cups (300g) Cooked rotisserie chicken, shredded
  • 1/2 cup Reserved starchy pasta water

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the block of feta in the center of a 9x13 inch baking dish and surround it with the cherry tomatoes and smashed garlic cloves.
  2. Drizzle the extra virgin olive oil over the feta and tomatoes. Sprinkle with red pepper flakes and black pepper. Bake for 30 minutes until the tomatoes have burst and the feta is softened and golden.
  3. While the base roasts, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. Remove the baking dish from the oven. Use a wooden spoon to smash the feta and tomatoes together, stirring vigorously to emulsify the oils and juices into a creamy sauce.
  5. Toss in the 2 cups of baby spinach. The heat from the sauce will wilt it in about 30 seconds.
  6. Fold in the cooked pasta and 2 cups of shredded rotisserie chicken.
  7. Gradually stir in the reserved pasta water 1 tablespoon at a time until the sauce coats the noodles perfectly.