Description
Grilled Chicken Pasta with Burrata and Pine Nuts
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
For the Pasta:
12 oz spaghetti or linguine
3 tbsp olive oil
3 garlic cloves, minced
1 cup cherry tomatoes, roasted or sautéed
¼ cup toasted pine nuts
1 large ball of burrata cheese
2 tbsp fresh parsley, chopped
Juice of ½ lemon
Zest of 1 lemon
Salt and pepper to taste
Directions
Marinate the chicken: Rub chicken breasts with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Let marinate for 15-20 minutes.
Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 5-7 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice.
Cook the pasta: Boil spaghetti in salted water according to package instructions. Drain, reserving ½ cup of pasta water.
Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add cherry tomatoes and cook until softened. Stir in lemon juice, lemon zest, and reserved pasta water to create a light sauce.
Toss the pasta: Add cooked pasta to the skillet and toss until evenly coated. Season with salt and pepper to taste.
Assemble: Plate the pasta and top with sliced grilled chicken, a ball of burrata, toasted pine nuts, and a sprinkle of parsley.
Serve: Break open the burrata to let the creamy center mix with the pasta, and enjoy warm with a drizzle of olive oil and extra lemon zest.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~480 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a foolproof dish. First, marinate the chicken as directed, ensuring even coating. While it rests, start boiling your pasta water and preheat your grill pan. Grill the chicken until the internal temperature reaches 165°F. As it rests, cook the pasta. The key step is toasting the pine nuts in a dry skillet until golden, watching carefully to prevent burning. For the sauce, gently sauté the garlic to avoid bitterness before adding the tomatoes. When tossing the pasta, add the reserved pasta water gradually until you achieve a silky, cohesive sauce that clings to the noodles.
Serving Suggestions
This pasta is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette. For a wine pairing, a chilled Pinot Grigio or Sauvignon Blanc complements the lemon and creamy burrata beautifully. To present, place the whole burrata ball in the center of the plated pasta and let guests break into it themselves for a dramatic, creamy finish. Garnish with extra parsley, red pepper flakes, or a final drizzle of high-quality extra virgin olive oil.
How-to Summary
In summary, this dish involves marinating and grilling chicken, boiling pasta, and creating a quick garlic-lemon-tomato sauce. The cooked pasta is tossed in the sauce, then topped with sliced chicken, toasted pine nuts, fresh parsley, and a whole ball of burrata cheese which is broken open at the table.
Frequently Asked Questions
Can I use a different cheese? Yes, fresh mozzarella or ricotta can substitute for burrata, though you’ll lose the signature creamy center.
How do I store leftovers? Store components separately if possible. Pasta and chicken can be refrigerated for 3 days. Burrata is best consumed fresh.
What if I don’t have a grill pan? You can pan-sear the chicken in a skillet over medium-high heat for the same time, or bake it at 400°F for 20-25 minutes.
Can I make this dish ahead? You can marinate the chicken, toast the pine nuts, and prep the vegetables ahead. Assemble just before serving to keep textures perfect.
Is there a substitute for pine nuts? Toasted slivered almonds or walnuts make a good, more affordable substitute for pine nuts.
Common Mistakes to Avoid
Avoid overcooking the chicken, which leads to dryness. Let it rest before slicing. Do not skip toasting the pine nuts, as it unlocks their flavor. Ensure your pasta water is well-salted—it should taste like the sea—as this seasons the pasta from within. Finally, do not add the burrata to the hot skillet; its delicate texture is meant for the final, fresh topping.
Conclusion
This Grilled Chicken Pasta with Burrata and Pine Nuts is a restaurant-quality dish that balances bright lemon, savory chicken, creamy cheese, and crunchy nuts. It’s surprisingly simple to prepare for a weeknight yet impressive enough for guests. Mastering the few key techniques ensures a perfect result every time, making this recipe a versatile keeper for your culinary repertoire.