Roasted Tomato Burrata Pasta with Chicken
I turned my tomato burrata dip into a pasta and honestly… this might be even better! There’s a good reason the dip has gotten over 20 million views - it’s so ridiculously easy to make, and so tasty! This pasta is cozy, indulgent, and somehow tastes even better the next day.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For the roasted tomato sauce
grape tomatoes2pt
olive oil2tbsp
white onion, diced1/2
red bell pepper, diced1/2
garlic, minced4clove
oregano1tsp
parsley1tsp
red pepper flakes1/2tsp
Salt
Pepper
For the cheese and garnish
stracciatella cheese1/2cup
shredded parmesan1/4cup
handful fresh basil1
For the chicken
thin-cut chicken breasts2- garlic powder1tsp
For the pasta
pasta (fettuccine)1/2lb
Nutrition (per serving)
Calories
331.4kcal (16.57%)
Protein
11.9g (23.8%)
Carbs
29.2g (10.62%)
Sugars
3.5g (7.1%)
Healthy Fat
14.2g
Unhealthy Fat
5.6g
% Daily Value based on a 2000 calorie diet
How to make Roasted Tomato Burrata Pasta with Chicken
Prepare the chicken
- Step 1
Marinate the chicken with salt, pepper, and garlic powder.
Roast the tomatoes
- Step 1
Add grape tomatoes to a baking dish and drizzle generously with olive oil to coat the bottom of the pan.
- Step 2
Season with salt, pepper, red pepper flakes, minced garlic, parsley, and oregano.
- Step 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
- Step 1
Sear the chicken in a skillet for about 2–3 minutes per side until golden.
- Step 2
In the same pan, sauté the diced red pepper and onion until softened.
Combine and bake
- Step 1
Add the seared chicken and sautéed peppers and onions to the baking dish with the roasted tomatoes.
- Step 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
- Step 1
Cook the pasta until al dente.
- Step 2
Remove the baking dish from the oven, take out the chicken, and set it aside.
- Step 3
Stir the stracciatella cheese into the roasted tomato mixture until creamy.
- Step 4
Fold in fresh basil and top with shredded parmesan.
Assemble the dish
- Step 1
Toss the pasta with the sauce.
- Step 2
Plate the pasta and top with sliced chicken and extra parmesan.
Nutrition (per serving)
Nutrition (per serving)
Calories
331.4kcal (16.57%)
Protein
11.9g (23.8%)
Carbs
29.2g (10.62%)
Sugars
3.5g (7.1%)
Healthy Fat
14.2g
Unhealthy Fat
5.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
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.
Loading reviews...
Carly's Cookbook
(@carlyscookbook)
I’ve got your dinner plans! 🍋healthy(ish), simple recipes for every home cook I’ve got your dinner plans! 🍋healthy(ish), simple recipes for every home cook...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia