1Preheat the oven to 375°F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Roast the tomatoes until lightly caramelized and shriveled, about 20 minutes.
2While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions.
3While the pasta is cooking, warm 1/4 cup olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, until sizzling and lightly colored. Add 1/2 cup of the pasta cooking water and bring to a boil, stirring. Add the pasta and toss and stir to coat with the garlic mixture. Add the tomatoes and herbs and toss to combine.
4Transfer the pasta and sauce to a large shallow warm serving bowl. Toss in the feta. Season with salt and pepper. Serve at once.
Bursting at the seems with fresh flavor, this chicken and pasta dish is exactly what you want for dinner. Picky-eater approved and ready in less than 35 minutes, this weeknight dinner is one that you will make again and again.