Roasted Tomato Burrata Pasta with Chicken

I turned my tomato burrata dip into a pasta and honestly… this might be even better!

Roasted Tomato Burrata Pasta with Chicken FAQs

Can I use a different type of pasta?

Yes, you can use any pasta of your choice. Fettuccine works well, but penne, spaghetti, or rigatoni would also be great.

What can I substitute for stracciatella cheese?

If you can’t find stracciatella cheese, you can use burrata or fresh mozzarella as a substitute.

Can I make this dish vegetarian?

Yes, simply omit the chicken and enjoy the pasta with the roasted tomato and cheese sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I make this dish spicy?

Yes, you can increase the amount of red pepper flakes or add a dash of hot sauce for extra heat.

Roasted Tomato Burrata Pasta with Chicken

I turned my tomato burrata dip into a pasta and honestly… this might be even better!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 pt grape tomatoes
• 2 tbsp olive oil
• 1/2 white onion diced
• 1/2 red bell pepper diced
• 4 clove garlic minced
• 1 tsp oregano
• 1 tsp parsley
• 1/2 tsp red pepper flakes
• Salt
• Pepper
• 1/2 cup stracciatella cheese
• 1/4 cup shredded parmesan
• 1 handful fresh basil
• 2 thin-cut chicken breasts
• 1 tsp garlic powder
• 1/2 lb pasta (fettuccine)

Method

 

Prepare the chicken

1. Marinate the chicken with salt, pepper, and garlic powder.

Roast the tomatoes

1. Add grape tomatoes to a baking dish and drizzle generously with olive oil to coat the bottom of the pan.
2. Season with salt, pepper, red pepper flakes, minced garlic, parsley, and oregano.
3. Bake at 425°F for 20 minutes, or until the tomatoes are soft and beginning to burst. Gently press them with a spoon halfway through if needed.

Cook the chicken and vegetables

1. Sear the chicken in a skillet for about 2–3 minutes per side until golden.
2. In the same pan, sauté the diced red pepper and onion until softened.

Combine and bake

1. Add the seared chicken and sautéed peppers and onions to the baking dish with the roasted tomatoes.
2. Return to the oven and bake for another 8–10 minutes, or until the chicken is cooked through (internal temperature should be 165°F).

Prepare the pasta and sauce

1. Cook the pasta until al dente.
2. Remove the baking dish from the oven, take out the chicken, and set it aside.
3. Stir the stracciatella cheese into the roasted tomato mixture until creamy.
4. Fold in fresh basil and top with shredded parmesan.

Assemble the dish

1. Toss the pasta with the sauce.
2. Plate the pasta and top with sliced chicken and extra parmesan.

Notes

• If the tomatoes don’t burst easily, gently press them with a spoon halfway through roasting.
• For extra flavor, marinate the chicken for a longer time before cooking.
• This dish tastes even better the next day, so consider making it ahead of time.