Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta

Name: Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta
Cook time: 45 min
Total time: 45 min
Cuisine: American
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; .25 cup packed fresh oregano leaves (from 1 [1/2-ounce] package), or 1 teaspoon dried oregano; .25 cup cup extra-virgin olive oil; 1.25 teaspoons kosher salt; .5 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

Instructions

Cook:45min

This recipe for sheet pan–baked chicken, feta, tomatoes, and kale with pasta pairs juicy boneless chicken thighs with tangy feta and tender baby kale for a simple, flavor-packed meal, delicious served hot or cold.

Updated at: Tue, 09 Jun 2026 20:51:29 GMT