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Add the tomatoes, feta, diced chicken breasts and whole head of garlic to a large baking dish.
Drizzle with olive oil, then season with salt, pepper and paprika.
Bake for 35 minutes at 350F (180C) or until the chicken is fully cooked through.
While that’s baking, cook your pasta in boiling water for 6–8 minutes until al dente, drain.
Remove the baking dish from the oven, squeeze the roasted garlic out of the cloves, then mix everything together while shredding the chicken with a fork.
Add the cooked pasta and mix everything together until it’s completely coated in that feta and tomato sauce.
Top with fresh basil and Parmesan, then throw it back in the oven for another 5 minutes.