Baked Feta and Chicken Pasta

Preheat your oven to 400°F (200°C).

Place the Boursin cheese and the block of feta cheese in the center of a large baking dish.

Arrange the halved cherry tomatoes, chopped red onion, and minced garlic around the cheeses in the dish.

Zest the lemon over the entire dish.

In a separate bowl, combine the chicken chunks with onion powder, garlic powder, paprika, salt, pepper, and Worcestershire sauce. Mix well to coat the chicken.

Add the seasoned chicken to the baking dish, arranging it around the vegetables and cheese.

Pour the Italian dressing over the chicken and cheese.

Sprinkle the sun-dried tomatoes over the chicken.

Bake for 30-35 minutes, or until the chicken is cooked through and the tomatoes have burst.

While the dish is baking, cook the penne pasta according to package directions. Drain and set aside.

Remove the baking dish from the oven. Using a spoon, mash the softened cheeses and stir everything together to create a creamy sauce.

Add the cooked penne pasta and chopped fresh basil to the baking dish.

Stir everything together until the pasta is fully coated in the sauce.

Serve immediately, garnished with grated Parmesan cheese if desired.