I love making this Chicken Tomato Pesto Burrata Pasta when I want something that feels restaurant-worthy but is surprisingly simple to prepare. Juicy chicken, sweet burst tomatoes, fragrant pesto, and creamy burrata come together in a rich yet fresh pasta dish that always feels comforting and elegant at the same time.
Why You’ll Love This Recipe
I love how this recipe combines bold Mediterranean-inspired flavors with creamy indulgence. The pesto adds a vibrant, herby depth, while the burrata melts beautifully into the warm pasta, creating a silky sauce without much effort.
I also appreciate how quickly it comes together. I can have a satisfying, impressive meal on the table in under an hour, making it perfect for both busy weeknights and casual dinner gatherings.
I find this dish flexible as well. I can adjust the vegetables, swap the protein, or use my favorite pasta shape depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (penne, rigatoni, or fettuccine)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 ½ cups cherry or grape tomatoes
3 cloves garlic, minced
½ cup basil pesto
1 ball burrata cheese
2 tablespoons olive oil
½ teaspoon Italian seasoning
Salt to taste
Black pepper to taste
¼ teaspoon red pepper flakes (optional)
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving (optional)
Directions
I start by bringing a large pot of salted water to a boil and cooking the pasta according to the package instructions until al dente. Before draining, I reserve about ½ cup of the pasta water.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I season the chicken with salt, pepper, and Italian seasoning, then cook it until golden and fully cooked through, about 6–8 minutes. I remove the chicken from the skillet and set it aside.
In the same skillet, I sauté the garlic for about 30 seconds until fragrant. Then I add the cherry tomatoes and cook until they begin to soften and burst, about 4–5 minutes.
I return the chicken to the skillet and stir in the pesto. I add the drained pasta and a splash of reserved pasta water, tossing everything together until well coated and glossy. I adjust the seasoning and add red pepper flakes if I want a little heat.
I transfer the pasta to a serving dish and place the burrata right on top. I gently break it open so the creamy center blends into the warm pasta. I finish with fresh basil and, if I like, a sprinkle of Parmesan before serving.
Servings and timing
I usually get 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: About 35–40 minutes
Variations
I sometimes swap chicken for grilled shrimp or even sliced Italian sausage for a different flavor profile. When I want to add more vegetables, I toss in spinach, zucchini, or roasted red peppers.
I also enjoy using sun-dried tomato pesto instead of traditional basil pesto for a richer, slightly tangier twist. For a lighter version, I reduce the amount of pesto and add extra fresh tomatoes for brightness.
If I want a gluten-free option, I simply use my favorite gluten-free pasta.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I prefer warming it gently on the stovetop with a splash of water or broth to loosen the sauce. If I use the microwave, I heat it in short intervals and stir in between to keep the pasta from drying out.
I find this dish is best enjoyed fresh because burrata has the creamiest texture right after serving, but leftovers are still flavorful and satisfying.
FAQs
Can I make this recipe without burrata?
Yes, I can substitute fresh mozzarella or even ricotta if I don’t have burrata. The texture will be slightly different, but it will still taste delicious.
What type of pasta works best?
I prefer short pasta like penne or rigatoni because it holds the sauce well, but I also enjoy using fettuccine for a more elegant presentation.
Can I prepare this ahead of time?
I usually cook the pasta and chicken ahead of time and assemble everything just before serving. I add the burrata at the very end to keep it fresh and creamy.
How do I keep the chicken tender?
I avoid overcooking it and remove it from the skillet as soon as it reaches an internal temperature of 165°F. This keeps it juicy and flavorful.
Can I use store-bought pesto?
Yes, I often use good-quality store-bought pesto when I’m short on time. It makes the recipe even quicker without sacrificing flavor.
Conclusion
I love how this Chicken Tomato Pesto Burrata Pasta balances freshness and indulgence in every bite. It’s one of those meals I turn to when I want something comforting, flavorful, and visually impressive without complicated steps. Once I make it, I always look forward to enjoying the creamy burrata melting into the warm, pesto-coated pasta.
Print
Chicken Tomato Pesto Burrata Pasta
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A restaurant-worthy yet simple pasta dish featuring juicy chicken, burst cherry tomatoes, vibrant basil pesto, and creamy burrata that melts into a silky, flavorful sauce.
Ingredients
- 12 ounces pasta (penne, rigatoni, or fettuccine)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ cups cherry or grape tomatoes
- 3 cloves garlic, minced
- ½ cup basil pesto
- 1 ball burrata cheese
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning.
- Cook chicken for 6–8 minutes until golden and fully cooked through (internal temperature 165°F). Remove from skillet and set aside.
- In the same skillet, sauté garlic for about 30 seconds until fragrant.
- Add cherry tomatoes and cook for 4–5 minutes until they soften and begin to burst.
- Return chicken to the skillet and stir in pesto.
- Add drained pasta and a splash of reserved pasta water. Toss until well coated and glossy. Adjust seasoning and add red pepper flakes if desired.
- Transfer pasta to a serving dish and place burrata on top. Gently break it open so the creamy center blends into the warm pasta.
- Garnish with fresh basil and grated Parmesan if desired before serving.
Notes
- Short pasta like penne or rigatoni holds the sauce best, but fettuccine works well for presentation.
- Substitute burrata with fresh mozzarella or ricotta if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to loosen the sauce.
- Use gluten-free pasta if needed for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
