One Pot Creamy Feta and Tomato Pasta
This One Pot Creamy Feta and Tomato Pasta is rich, creamy and packed with flavor! Made with rotini, feta cheese, cherry tomatoes, garlic and fresh basil, it's an easy 30-minute weeknight dinner the whole family will love.
Servings 6 servings
Ingredients
- 12 ounces rotini pasta
- 3 cups chicken stock
- 1 pint cherry tomatoes
- 8 ounces block feta cheese
- ½ cup heavy cream
- 4 cloves garlic minced
- 2 tablespoons olive oil
- ¼ cup chopped fresh basil
- Salt and black pepper to taste
Instructions
- In a large Dutch oven or deep pot, add the rotini, chicken stock, cherry tomatoes and garlic.
- Nestle the block of feta into the center of the pot and pour the heavy cream around the pasta.
- Drizzle with olive oil and season with salt and pepper.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to medium-low, cover and cook for 12–15 minutes, stirring every few minutes to prevent sticking.
- If the pasta absorbs the liquid before it's fully cooked, add ¼ to ½ cup of water or chicken stock as needed and continue cooking until tender.
- Remove the lid and stir until the feta melts completely into the sauce and the tomatoes burst.
- Fold in the chopped fresh basil and serve immediately.
Notes
- Reserve extra chicken stock in case your pasta needs more liquid while cooking.
- Use a block of feta packed in brine for the creamiest sauce.
- Stir the pasta every few minutes to prevent it from sticking.
- Add the basil after cooking to keep its fresh flavor and vibrant color.
- Serve immediately for the creamiest texture.