Description
Grilled Chicken and Burrata Pasta
Ingredients
12 oz spaghetti
2 chicken breasts (grilled and sliced)
1 cup cherry tomatoes
3 garlic cloves (minced)
2 tbsp olive oil
1/4 cup pine nuts (toasted)
1 ball fresh burrata cheese
1/4 cup fresh parsley (chopped)
1 tsp red pepper flakes (optional)
Salt and pepper (to taste)
Directions
Cook the pasta: Boil the spaghetti in salted water according to package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.
Roast the tomatoes: Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 5-7 minutes until blistered. Stir in minced garlic, red pepper flakes, salt, and pepper, and sauté for another minute.
Prepare the chicken: While the tomatoes cook, grill the chicken breasts over medium-high heat until fully cooked (internal temp of 165°F/74°C). Let rest for 5 minutes, then slice into strips.
Combine: Add the cooked pasta to the skillet with the roasted tomatoes. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
Assemble the dish: Plate the pasta and top with grilled chicken slices, burrata cheese, toasted pine nuts, and fresh parsley.
Serve: Drizzle with olive oil and serve warm for a restaurant-worthy meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a flawless dish. First, prep all ingredients: mince garlic, chop parsley, slice chicken breasts for even cooking, and measure out your pine nuts. Begin by toasting the pine nuts in a dry skillet over medium-low heat until golden, then set aside. Start boiling heavily salted water for your pasta. As it heats, season the chicken breasts generously with salt and pepper. Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side. Once cooked, transfer to a plate, tent with foil, and let rest. Your pasta water should now be boiling; add the spaghetti and cook. In a large skillet, heat the olive oil and blister the cherry tomatoes. When the pasta is al dente, reserve a 1/2 cup of the starchy water before draining. Add the minced garlic and red pepper flakes to the tomatoes, sauté briefly, then combine the drained pasta in the skillet, tossing and adding pasta water to create a light sauce. Slice the rested chicken. Plate the pasta, top with chicken slices, place the whole burrata ball in the center, and garnish with toasted pine nuts and parsley.
Serving Suggestions
This pasta is a complete meal but pairs beautifully with a simple arugula salad dressed in lemon vinaigrette to cut the richness. For a wine pairing, choose a medium-bodied Italian white like Pinot Grigio or a light red like Chianti. To serve family-style, present the entire dish on a large platter with the burrata whole, allowing guests to break into the creamy center themselves. Crusty bread is essential for soaking up any remaining sauce and cheese.
How-to Summary
In short: Cook pasta, reserving water. Grill chicken and let it rest. Blister tomatoes in a skillet, add garlic. Toss pasta with tomato mixture, using pasta water to create sauce. Plate topped with sliced chicken, a whole burrata ball, toasted pine nuts, and fresh parsley.
Frequently Asked Questions
Can I use a different cheese? Yes, fresh mozzarella is a good substitute, but the unique creamy interior of burrata is highly recommended.
How do I store leftovers? Store components separately if possible. Combine pasta, tomatoes, and chicken in an airtight container for up to 3 days. Add fresh burrata and garnishes when reheating.
What if I don’t have a grill? A grill pan, cast-iron skillet, or standard frying pan works perfectly for cooking the chicken breasts.
Can I make this vegetarian? Absolutely. Omit the chicken and add roasted vegetables like zucchini, bell peppers, or mushrooms for substance.
Is there a substitute for pine nuts? Toasted slivered almonds or walnuts make a good, more affordable alternative with a similar crunch.
Common Mistakes to Avoid
Avoid overcooking the chicken, which leads to dryness—use a meat thermometer to ensure 165°F. Do not skip reserving the starchy pasta water; it’s crucial for creating a silky sauce that clings to the noodles. Ensure your burrata is at room temperature before serving for optimal creaminess. Finally, do not add the burrata to the hot skillet; the residual heat from the plated pasta will melt it perfectly.
Conclusion
This Grilled Chicken and Burrata Pasta masterfully combines simple, high-quality ingredients for a meal that feels both rustic and luxurious. The key lies in the technique: properly cooked chicken, a sauce built from pasta water and tomato juices, and the dramatic, fresh addition of burrata. It’s a versatile recipe that promises to impress at any dinner table, proving that incredible flavor doesn’t require hours in the kitchen.