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.

Ingredients

Scale

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

Instructions

1. Roast the Tomatoes

Preheat oven to 400°F (200°C).
Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
Roast 20–25 minutes until skins are wrinkled and tomatoes are jammy.

Tip: Use parchment paper for easy cleanup.

2. Cook the Pasta

Bring a large pot of well-salted water to a boil.
Cook farfalle according to package instructions until al dente.
Reserve 1 cup of pasta water before draining.

3. Combine Pasta, Tomatoes, and Chicken

In a large mixing bowl or the pasta pot, combine hot pasta with roasted tomatoes and their juices.
Add grilled chicken and toss gently.
If mixture looks dry, add a splash of reserved pasta water or olive oil.

4. Add Burrata and Basil

Tear burrata into pieces and place on top of the warm pasta.
Scatter torn basil leaves.
Drizzle balsamic glaze over the dish for flavor and presentation.
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.