Chicken Farfalle with Roasted Cherry Tomatoes and Burrata – Easy Summer Pasta

When Simple Ingredients Create Pure Magic

Hey there, friend! Come on in, pull up a stool. Can you smell that? It’s the scent of cherry tomatoes slowly roasting in the oven, their sugars caramelizing into something deeply sweet and savory. It’s the promise of a meal that feels both effortlessly elegant and deeply comforting. If your idea of a perfect dinner involves minimal fuss and maximum flavor, you and I are about to become the best of kitchen buddies.

Today, we’re making my Chicken, Tomato & Burrata Farfalle. This isn’t just a pasta dish; it’s a vibrant, sun-kissed celebration on a plate. We’re talking about jammy roasted tomatoes, tender grilled chicken, and farfalle pasta (those lovely little bows) that catch every bit of saucy goodness. And the star of the show? A gorgeous ball of burrata, torn open right at the end, its creamy center spilling over everything like a delicious, cheesy hug.

This recipe is my go-to for so many occasions. It’s fancy enough to impress guests at a dinner party, yet simple enough for a relaxed Tuesday night when you want something special without the stress. You don’t need any fancy chef skills—just a love for good food and about 35 minutes. So, tie on your favorite apron (the messy one tells the best stories, I always say), and let’s create something unforgettable together.

The Dinner Party That Started It All

I’ll never forget the first time I threw this dish together. It was a last-minute summer soirée—the kind where you realize you invited half the neighborhood and now have to actually feed them. My fridge was a landscape of hopeful ingredients: a pint of cherry tomatoes on the verge, some leftover grilled chicken from the night before, a single, precious ball of burrata I was saving for a “special occasion,” and, of course, a always-trusty box of farfalle.

In a mild panic, I tossed the tomatoes with oil and herbs, shoved them in the oven, and boiled the pasta. When I brought the big, beautiful bowl to the table and tore into that burrata, the most wonderful silence fell over the group. Then came the chorus of “Oh, WOW.” It was a hit. My friend Mark, who claims to be a pasta connoisseur, declared it the best thing he’d eaten all summer. That’s the magic of this recipe—it was born from a happy kitchen accident and a “use what you have” mentality, and it has been a star player in my recipe roster ever since.

Gathering Your Sunshine Ingredients

This recipe is all about quality, simple ingredients shining together. Here’s what you’ll need to bring this vibrant dish to life.

• 10 oz (280g) Farfalle Pasta: I love farfalle (or “bow-tie” pasta) for this dish because all those little nooks and crannies are perfect for cradling the jammy tomato bits and creamy burrata. Chef’s Insight: Don’t have farfalle? Penne, rigatoni, or fusilli work beautifully too!
• 2 Cups Cherry Tomatoes: The sweet, concentrated flavor from roasting is the heart of our “sauce.” Go for a mix of red and yellow if you can for a extra pop of color.
• 1 Tablespoon Olive Oil: A good glug of extra virgin olive oil is key. It helps the tomatoes roast perfectly and adds a fruity depth to the whole dish.
• Salt and Pepper, to taste: These are your flavor fundamentals! Don’t be shy—seasoning at every stage is the secret to a restaurant-quality taste.
• 1 lb (450g) Grilled Chicken Breast, sliced or shredded: A fantastic time-saver! I often use leftovers from a previous BBQ. Substitution Tip: For a vegetarian version, simply omit the chicken or swap in a can of drained chickpeas for a protein boost.
• 2 Tablespoons Balsamic Glaze (optional but highly recommended): This isn’t just a garnish; it’s a flavor powerhouse. The sweet, tangy syrup cuts through the richness of the cheese and brings all the elements together. You can find it in most grocery stores near the vinegar.
• 1 Ball (4 oz) Burrata Cheese: The crown jewel! Burrata is a fresh Italian cheese with a solid mozzarella shell and a stunningly soft, creamy center. Chef’s Insight: Be sure to take it out of the fridge about 20-30 minutes before serving. It tastes so much better at room temperature!
• Fresh Basil Leaves, torn: The quintessential herbal pairing for tomatoes. Tearing, rather than cutting, releases more of its incredible aroma.
• Optional: Red Pepper Flakes, Extra Olive Oil for Drizzling: For my friends who like a little heat, a pinch of red pepper flakes is a game-changer. A final drizzle of your best olive oil never hurts, either.

Let’s Get Cooking: Building Your Beautiful Bowl

Ready to see how this all comes together? It’s a simple dance of a few components, and I’ll be right here with you, sharing my favorite little hacks along the way.

1. Preheat and Prep: First things first, get your oven heating to a nice, hot 400°F (200°C). This high heat is what gives us those beautifully blistered, jammy tomatoes. While it warms up, toss your cherry tomatoes with that tablespoon of olive oil, a good pinch of salt, and a few cracks of black pepper on a baking sheet. Chef’s Hack: Lining the sheet with parchment paper makes cleanup an absolute dream!
2. Roast to Perfection: Slide those tomatoes into the hot oven and let them roast for 20-25 minutes. You’ll know they’re ready when they’ve collapsed, their skins are wrinkled and maybe even a little charred, and they look incredibly juicy. Don’t worry if some have burst—that’s just more flavor for our “sauce”! This is the step that builds the deepest flavor base for our dish.
3. Boil the Pasta: While the tomatoes are doing their thing, bring a large pot of well-salted water to a rolling boil. Salting your pasta water is non-negotiable! It should taste like the sea—this is your one chance to season the pasta from the inside out. Cook your farfalle according to the package directions until it’s al dente, which means “to the tooth” – tender but with a slight bite. Chef’s Hack: Just before draining, reserve about a cup of the starchy pasta water. This liquid gold is our secret weapon for adjusting the consistency later!
4. The Grand Toss: In a large mixing bowl (or even back in the pasta pot), combine the hot, drained farfalle with the pan of roasted tomatoes and all their delicious juices. Add in your sliced or shredded grilled chicken. Gently toss everything together. If it looks a little dry, add a splash of that reserved pasta water or a drizzle of olive oil. The starch in the water will help everything cling together in a silky, lovely way.
5. The Grand Finale – Plating! Now for the really fun part. Transfer the pasta, chicken, and tomato mixture to a large, beautiful serving platter or individual bowls. Take your room-temperature burrata ball and gently tear it open with your hands, placing the gorgeous, creamy pieces right over the top of the warm pasta. Scatter the torn fresh basil leaves generously over everything. For the final touch, artfully drizzle the balsamic glaze over the dish. This not only adds flavor but creates a stunning visual contrast.

How to Serve This Stunning Dish

Presentation is part of the joy here! I love serving this family-style on a big, rustic platter right in the middle of the table. It encourages everyone to dig in and share. The warmth from the pasta will just barely start to melt the burrata, creating the most incredible, creamy sauce. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette and a slice of crusty, warm bread to sop up every last bit of tomato-burrata goodness. A crisp glass of Sauvignon Blanc or a light Pinot Noir is the perfect sipping companion.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Don’t be afraid to play and make it suit your taste!

• ‘Nduja Power: For a spicy, deeply flavorful kick, stir a tablespoon of ‘nduja (a spreadable Italian salami) into the hot pasta before adding the tomatoes. It will melt into a fiery, fragrant oil.
• Go Vegetarian: Simply leave out the chicken and add a can of drained and rinsed cannellini beans for a creamy, plant-based protein.
• Lemon Zest Zing: Add the zest of one lemon to the pasta when tossing for a bright, sunny lift that cuts through the richness.
• Pesto Swirl: For an extra herby punch, swirl in a couple of tablespoons of your favorite basil pesto along with the tomatoes.
• Mozzarella Stand-In: No burrata? No problem! Fresh mozzarella (bocconcini) torn into pieces is a wonderful, though less creamy, substitute.

A Few More Thoughts From My Kitchen to Yours

This recipe has evolved so much since that first frantic dinner party. I’ve learned that adding a few whole cloves of garlic to the pan with the tomatoes is a game-changer—they roast up into sweet, spreadable nuggets that I now mash into the pasta. I’ve also been known to throw in a handful of pitted olives or some capers for a briny punch.

A funny story: I once, in a distracted moment, tried to tear the burrata without taking it out of its liquid-filled package first. Let’s just say it was a messy, cheesy situation that my dog thoroughly enjoyed. Lesson learned: always free the burrata from its pouch before attempting the dramatic tear!

Mostly, this dish reminds me that the best food doesn’t have to be complicated. It’s about letting a few great ingredients be the stars and sharing them with people you love. I hope this recipe finds its way into your regular rotation and creates as many happy memories for you as it has for me.

Your Questions, Answered!

I’ve made this dish countless times and have answered a lot of questions along the way. Here are the most common ones to help you out.

Q: My dish turned out a bit dry. What did I do wrong?
A: The most common culprit is not utilizing the power of the pasta water and the tomato juices! Remember to reserve that starchy cup of pasta water before you drain. When you toss everything together, the pasta will soak up moisture. A splash of that reserved water, a drizzle of olive oil, or even the juices from the tomato roasting pan will loosen everything up into a silky, cohesive dish.

Q: Can I make any part of this ahead of time?
A> Absolutely! You can roast the tomatoes and grill the chicken up to two days in advance. Store them separately in airtight containers in the fridge. When you’re ready to serve, just cook the pasta fresh and reheat the tomatoes and chicken gently in the microwave or in a skillet before combining. I do not recommend assembling the whole dish with the burrata ahead of time, as it’s best fresh.

Q: What’s the difference between burrata and fresh mozzarella? Can I use mozzarella instead?
A> This is a great question! Fresh mozzarella is solid and uniformly soft and milky throughout. Burrata is like a mozzarella pouch filled with stracciatella (soft, shredded curds) and cream, giving it an incredibly rich, creamy, and luscious center. You can absolutely use fresh mozzarella if you can’t find burrata—it will still be delicious—but you’ll miss that signature creamy burst.

Q: My tomatoes aren’t getting “jammy,” they’re just cooking. Help!
A> This usually means your oven isn’t hot enough, or the tomatoes are crowded on the pan. Make sure your oven is fully preheated and give the tomatoes some space! If they’re piled on top of each other, they’ll steam instead of roast. Using a larger baking sheet or two can make all the difference.

Chicken, Tomato & Burrata Farfalle : Bright, Creamy & Effortlessly Elegant

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• Author: OliviaBennett
• Yield: Serve family-style on a large platter to let the creamy burrata melt slightly into the pasta. Pair with a simple arugula salad with lemon vinaigrette and crusty bread. Great with a light white wine like Sauvignon Blanc or Pinot Noir.

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Description

This pasta is a sun-kissed celebration on a plate: jammy roasted cherry tomatoes, tender grilled chicken, farfalle pasta, and a creamy burrata finish. Quick, simple, and restaurant-worthy, it’s perfect for weeknights, dinner parties, or anytime you want something special without stress.

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Ingredients

Scale 1x2x3x

For the Pasta & Roasted Tomatoes:

• 10 oz (280g) farfalle pasta (bow-tie)

• 2 cups cherry tomatoes (mix of red and yellow optional)

• 1 tbsp extra virgin olive oil

• Salt and freshly cracked black pepper

For the Protein:

• 1 lb (450g) grilled chicken breast, sliced or shredded

For Finishing Touches:

• 1 ball (4 oz) burrata cheese, room temperature

• Fresh basil leaves, torn

• 2 tbsp balsamic glaze (optional but recommended)

• Optional: red pepper flakes, extra olive oil for drizzling

Optional Creative Twists:

• Vegetarian: Omit chicken, add drained cannellini beans

• Spicy: Stir in 1 tbsp ‘nduja before adding tomatoes

• Extra herby: Swirl in 2 tbsp basil pesto

• Mozzarella substitute: Fresh mozzarella (bocconcini) in place of burrata

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Instructions

1. Roast the Tomatoes

1. Preheat oven to 400°F (200°C).

2. Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet.

3. Roast 20–25 minutes until skins are wrinkled and tomatoes are jammy.

Tip: Use parchment paper for easy cleanup.

2. Cook the Pasta

1. Bring a large pot of well-salted water to a boil.

2. Cook farfalle according to package instructions until al dente.

3. Reserve 1 cup of pasta water before draining.

3. Combine Pasta, Tomatoes, and Chicken

1. In a large mixing bowl or the pasta pot, combine hot pasta with roasted tomatoes and their juices.

2. Add grilled chicken and toss gently.

3. If mixture looks dry, add a splash of reserved pasta water or olive oil.

4. Add Burrata and Basil

1. Tear burrata into pieces and place on top of the warm pasta.

2. Scatter torn basil leaves.

3. Drizzle balsamic glaze over the dish for flavor and presentation.

4. Optional: sprinkle red pepper flakes or extra olive oil.

Notes

• Serve family-style on a large platter to let the creamy burrata melt slightly into the pasta.

• Pair with a simple arugula salad with lemon vinaigrette and crusty bread.

• Great with a light white wine like Sauvignon Blanc or Pinot Noir.

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

*Please note: This is an estimated nutritional breakdown based on the ingredients used. Values can vary depending on specific brands and quantities.

Estimated per serving:
Calories: ~450 | Protein: ~32g | Carbs: ~36g | Fat: ~20g | Fiber: ~4g

Final Thoughts: The Recipe That Grows With You

It’s funny how a recipe born from a happy kitchen accident can become a staple. This pasta has been with me through lazy weeknights, impromptu gatherings, and even a few “I need something comforting” evenings. It’s evolved with a clove of garlic here, a sprinkle of chili flakes there, but its heart remains the same: simple, vibrant, and meant to be shared.

I hope it becomes that for you, too. A reliable friend in your recipe collection that you can always turn to for a guaranteed moment of delight. May your tomatoes always blister, your burrata be ever creamy, and your table be surrounded by good company.

Thank you for cooking with me.