Prepare the penne pasta according to the package instructions. Drain well and transfer to a gallon-sized ziplock bag. Add 1 tablespoon of olive oil to prevent sticking. You can do this ahead of time and store the pasta in the fridge until needed.
Preheat your Blackstone griddle to low heat. Drizzle 2 tablespoons of olive oil in the center. Place the block of feta cheese in the middle and arrange the cherry tomatoes around it. Sprinkle with salt, pepper, and Italian seasoning. Cover with a large dome lid and cook for 5 minutes.
After 5 minutes, remove the dome. Mash the tomatoes and mix them with the softened feta cheese until well combined.
Add the cooked penne pasta to the griddle and mix everything together thoroughly.
Stir in the garlic, tomato and chicken bouillon powder, and Parmesan cheese. If the mixture seems too dry, add ¼ to ½ cup of water or stock.
Just before serving, stir in the chopped parsley and basil.
Plate the pasta and garnish with additional parsley, basil, and Parmesan cheese.
