Chicken Pesto Burrata Bowl
Ingredients
Method
- Cook the whole wheat linguine in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the halved tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 7 to 10 minutes.
- Remove the tomatoes from the skillet and set them aside in a bowl.
- In the same skillet, add the pesto and drained pasta. Toss well to coat the pasta evenly.
- Add the cooked chicken and toss until everything is heated through, about 2 minutes.
- Return the reserved tomatoes to the skillet along with the torn fresh basil. Toss gently to combine, then remove from heat.
- Transfer the pasta mixture to serving bowls. Tear the burrata into pieces and place on top. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What is Burrata Cheese?
Okay, let’s talk about the star of the show here. Burrata cheese. If you haven’t had the pleasure, you’re in for a treat. It’s basically mozzarella’s creamier, more indulgent cousin. Think of a soft, thin pouch of fresh mozzarella on the outside, and when you cut into it… boom. A rush of creamy, buttery stracciatella and fresh cream spills out. It’s pure magic.
I remember the first time I tried it at a little Italian spot in Santa Monica. I was like, “Wait, what IS this?” It’s so rich and luxurious, but not overwhelmingly heavy. It’s the kind of cheese that makes any dish feel instantly special, like you’re eating at a fancy restaurant even if you’re just in your kitchen in sweatpants. And honestly, that’s exactly the vibe we’re going for with this Chicken Pesto Burrata Bowl.
How to Eat Burrata
So, you’ve got your beautiful ball of burrata. Now what? The best way to eat it is at room temperature. I know, I know, we’re all about getting dinner on the table fast, but trust me on this one. Letting it sit out for about 15 minutes before you serve it makes all the difference. The inside gets so wonderfully oozy and spreadable.
For this bowl, you don’t want to chop it up or slice it neatly. The move is to tear it. Just use your hands or two forks to pull it apart into a few ragged chunks right on top of the hot pasta. The heat from the linguine will start to soften it even more, and it’ll melt into the pesto sauce, creating this incredible creamy, herby situation. It’s the most satisfying thing.
- Don’t overthink it. Just tear and serve.
- Room temp is key. Cold burrata is sad burrata.
- Let it be the star. Don’t bury it under too many toppings.
Tips for Adding Burrata to Pasta
This is where a lot of folks get it wrong. They just plop a cold ball of burrata on top of cold pasta and wonder why it’s not that exciting. Here’s the thing: burrata loves heat. It wants to be warm and melty.
So, make sure your pasta and chicken mixture is piping hot when you add the cheese. Toss the pesto-coated linguine and chicken together in the skillet until everything is heated through. Then, transfer it to your serving bowls, tear the room-temperature burrata over the top, and serve immediately. Don’t wait! The cheese will start to soften and ooze into every nook and cranny. It’s a beautiful thing.
Another tip? Don’t stir it in completely. Leave some big, creamy chunks on top so you get those perfect bites of pure, cold (well, slightly warm now) burrata against the hot, savory pasta. It’s a textural thing.
Substitute for Burrata Cheese
Okay, so you’re at the store and they’re out of burrata. It happens. Or maybe you just want something a little lighter. No worries. The best substitute is fresh mozzarella. It won’t have that same oozy center, but it’s still mild, milky, and delicious.
If you go with fresh mozzarella, I’d suggest tearing it into smaller pieces and maybe even tossing it with a little bit of olive oil and salt before adding it to the bowl. Or, if you want to get really close to that creamy texture, look for “mini burrata balls” – they’re often sold in little containers and work perfectly. Just tear them open right on top of the pasta. It’s not exactly the same, but it’s a solid plan B.
- Best substitute: Fresh mozzarella.
- Next best: Mini burrata balls (easier to portion).
- Dairy-free option: A good quality dairy-free mozzarella alternative, but it won’t be the same.
Ingredients for Chicken Pesto Burrata Bowl
This recipe is all about simplicity. You don’t need a million weird ingredients to make something incredible. Here’s what you’ll need for this Chicken Pesto Burrata Bowl:
- Whole wheat linguine: I love the nuttiness and extra fiber. Regular linguine or fettuccine works too.
- Cooked chicken: Rotisserie chicken is my go-to for a 30-minute meal. Shredded or diced, it doesn’t matter.
- California olive oil: A good quality oil makes a difference when you’re sautéing the garlic and tomatoes.
- Minced garlic: The foundation of flavor. Don’t skip it.
- Grape or cherry tomatoes: They burst and get all jammy and sweet. So good.
- Salt and black pepper: The basics. Season as you go.
- Basil pesto: Store-bought is totally fine here. I use a good jar from Trader Joe’s or make a big batch of homemade when basil is cheap.
- Fresh basil leaves: For a pop of freshness at the end. Don’t skip this.
- Burrata cheese: The creamy, dreamy crown. About 8 ounces.
How to Make Chicken Pesto Burrata Bowl
Alright, let’s get cooking. This whole thing comes together in about 30 minutes. I promise. It’s one of those meals that looks and tastes like you spent way more time on it than you actually did.
Step 1: Cook the Pasta
Get a big pot of salted water boiling. I’m serious about the salt – it should taste like the sea. Cook your whole wheat linguine according to the package directions until it’s al dente. You want it to have a little bite to it because it’ll keep cooking slightly when you toss it with everything else. Drain it, but reserve about a cup of that starchy pasta water. You might need it to loosen up the sauce later.
Step 2: Sauté the Tomatoes
While the pasta is doing its thing, heat your olive oil in a large skillet over medium heat. Toss in the minced garlic and let it cook for about 30 seconds – just until it’s super fragrant. You don’t want it to burn. Then, add the halved cherry tomatoes, salt, and pepper. Let them cook, stirring every now and then, for about 7 to 10 minutes. You’ll see them start to soften and release their juices. The smell is incredible. Once they’re all blistered and jammy, scoop them out into a bowl and set them aside.
Step 3: Combine the Pesto and Chicken
In that same skillet (don’t wash it! All those tomato bits are flavor), add the pesto and the drained pasta. Toss it all together until every strand is beautifully coated in green. Then, add your shredded or diced chicken. Toss again and let it all heat through for about 2 minutes. If it looks a little dry, add a splash of that reserved pasta water. The pesto will look like a green river running through the bowl.
Step 4: Finish and Serve
Return your reserved burst tomatoes to the skillet along with the torn fresh basil. Gently toss everything together, then take it off the heat. Transfer the pasta mixture to your serving bowls. Now for the best part: tear the room-temperature burrata into a few pieces and place them right on top. Serve immediately. Watch as the cheese starts to melt into the warm pasta. It’s a thing of beauty.
Recipe Variations
This Chicken Pesto Burrata Bowl is super flexible. Here are a few ways to switch it up:
- Vegetarian: Skip the chicken and add sautéed mushrooms or roasted artichoke hearts. The pesto and burrata are plenty flavorful on their own.
- Gluten-Free: Use your favorite gluten-free pasta. Chickpea pasta works great here for extra protein.
- Different Protein: Try it with grilled shrimp or even some white beans for a vegetarian protein boost.
- Add Some Crunch: Toss in some toasted pine nuts or chopped walnuts right before serving for a nice textural contrast.
- Make it a Grain Bowl: Swap the pasta for cooked quinoa or farro. It’s a great way to use up leftover grains.
Storage and Reheating
Here’s the thing about leftovers with burrata: you need to store the cheese separately. If you leave it all mixed together, the burrata will break down and get kind of weird. So, store the pasta and chicken mixture in an airtight container in the fridge for up to 4 days. Keep the burrata ball in its own container in the fridge.
When you’re ready to reheat, add a splash of water or milk to the pasta and microwave in 30-second bursts, stirring in between, until it’s hot. Then, tear some fresh burrata on top. It’s almost as good as the first time.
You can also freeze the pasta mixture (without the burrata) for up to 3 months. Just thaw it in the fridge overnight and reheat as directed.
Frequently Asked Questions
More Wholesome Pasta Recipes
If you loved this Chicken Pesto Burrata Bowl, you might also enjoy these quick and satisfying pasta dishes. They’re all perfect for busy weeknights when you want something delicious without a ton of effort.
- Creamy Lemon Garlic Shrimp Pasta: Bright, zesty, and ready in 20 minutes.
- One-Pot Tomato Basil Pasta: Minimal cleanup, maximum flavor.
- Spicy Sausage and Broccoli Rabe Pasta: For when you want a little heat.
I hope you give this Chicken Pesto Burrata Bowl a try. It’s one of those meals that feels like a hug in a bowl. Let me know in the comments: what grain or pasta did you choose? I’d love to hear how it turned out for you!
Source: Nutritional Information
