Preheat your oven to 400°F and bring a large pot of salted water to a rolling boil. Cook pasta until just al dente (usually 2 minutes under the box instructions). Drain and set aside, reserving 1 cup of pasta water for the sauce.

While the pasta cooks, heat olive oil in a large oven-safe skillet over medium heat and sauté minced garlic for 30 seconds until fragrant. Add cherry tomatoes, Italian seasoning, and red pepper flakes, cooking for 3-4 minutes until tomatoes begin to soften and release their juices.

Pour in the heavy cream and vegetable broth, stirring to combine and bring to a gentle simmer. Add lemon juice and season with salt and pepper, letting this creamy sauce reduce for 2 minutes while you break the feta block into large chunks.

Add the cooked pasta and large feta chunks directly to the sauce, tossing gently to combine, then nestle the creamy hearty baked feta pasta into an even layer in the skillet. Transfer to the 400°F oven for 12-15 minutes until the feta begins to melt and the edges turn golden.

Remove from oven and stir gently—the feta will have softened significantly and begun blending into the sauce. Dot with butter and sprinkle Parmesan cheese over top before returning to oven for 3 more minutes until the cheese melts.

Let this pasta rest for 2 minutes before finishing with fresh basil and additional lemon zest if desired. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until it reaches your preferred consistency.