Dinner Poultry Dishes Chicken Main Course Baked Chicken Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta 4.8 (8) 8 Reviews 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. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer and tester, and food stylist with more than 25 years of experience cooking and entertaining. In addition to Food & Wine, Rankin has contributed to Cooking Light, Eating Well, Real Simple, and Southern Living. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Active Time: 20 mins Total Time: 45 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients 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 Directions 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. 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. 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. Rate It Print