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...
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