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Roasted Tomato Burrata Pasta with Chicken

ByCarly

This Roasted Tomato Burrata Pasta with Chicken is cozy, creamy, and full of fresh flavor. Grape tomatoes roast with garlic, herbs, and red pepper flakes until they burst into a jammy sauce.

Seared chicken and sautéed peppers and onions finish in the oven with the tomatoes, then creamy stracciatella gets stirred in. Toss with fettuccine, basil, and Parmesan for a dinner that feels special any night of the week.

Roasted Tomato Burrata Pasta with Chicken

Why You’ll Love This Roasted Tomato Burrata Pasta

  • Creamy without cream: stracciatella makes the sauce.
  • Roasted flavor: sweet, jammy tomatoes.
  • Protein packed: seared chicken on top.
  • Date night worthy: but weeknight easy.

Roasted Tomato Burrata Pasta Ingredients

Grape Tomatoes

They roast and burst into the sauce.

Aromatics

Onion, red bell pepper, and garlic.

Seasonings

Oregano, parsley, red pepper flakes, salt, and pepper.

Stracciatella and Parmesan

Creamy and savory.

Thin-Cut Chicken

Seasoned with garlic powder, salt, and pepper.

Fettuccine and Basil

Long pasta and fresh herbs.

Swap It: Use gluten-free pasta for gluten-free, or skip the chicken for a vegetarian dinner.

How to Make Roasted Tomato Burrata Pasta

Step 1: Season the Chicken

Season the chicken with salt, pepper, and garlic powder.

Step 2: Roast the Tomatoes

Add the tomatoes to a baking dish with olive oil, garlic, and seasonings. Bake at 425°F for 20 minutes until bursting.

Step 3: Sear and Sauté

Sear the chicken 2 to 3 minutes per side, then sauté the pepper and onion in the same pan.

Step 4: Bake Together

Add the chicken and veggies to the tomatoes and bake 8 to 10 minutes until the chicken reaches 165°F.

Step 5: Make the Sauce

Cook the pasta. Remove the chicken, stir stracciatella into the tomatoes, and fold in basil and Parmesan.

Step 6: Toss and Serve

Toss the pasta with the sauce and top with sliced chicken.

Carly’s Expert Tips

  • Press the tomatoes. Burst them halfway for a saucier result.
  • Use thin-cut chicken. It sears fast and stays juicy.
  • Save pasta water. It loosens the sauce.
  • Add cheese off heat. Keeps it creamy.

Make It Your Own

  • Shrimp: Swap the chicken for shrimp.
  • Whole burrata: Tear a burrata over each plate.
  • Spinach: Fold in baby spinach.
  • Pesto: Swirl in pesto.

Make-Ahead and Meal Prep: Roast the tomatoes a day ahead and refrigerate. Reheat and finish the sauce while the pasta cooks.

What to Serve With Roasted Tomato Burrata Pasta

Serve with garlic bread, an arugula salad, or roasted asparagus.

Storing and Reheating

Fridge: Store for up to 3 days.

Reheat: Warm on the stove with a splash of water.

Freezer: Not recommended because of the fresh cheese.

What People Ask About Roasted Tomato Burrata Pasta

Can I use cherry tomatoes?

Yes. They work just like grape tomatoes.

What can I use instead of stracciatella?

Burrata, ricotta, or mascarpone.

Can I use a different pasta?

Yes. Rigatoni or spaghetti work.

Can I make it vegetarian?

Yes. Skip the chicken.

Roasted Tomato Burrata Pasta with Chicken

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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 561
Ingredients Method Nutrition 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.

Nutrition

Calories: 561kcalCarbohydrates: 56gProtein: 41gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 98mgSodium: 253mgPotassium: 1196mgFiber: 6gSugar: 9gVitamin A: 2838IUVitamin C: 55mgCalcium: 292mgIron: 2mg

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.

Tried this recipe?

Let us know how it was!

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