Pesto Burrata Chicken Pasta: Creamy, Fresh & Ready in 30 Minutes

Hey there, friend! If you’re scrolling through dinner ideas hoping to find something that feels a little bit fancy but doesn’t ask you to spend your whole evening in the kitchen, you have landed in exactly the right spot. I’m so excited to share this recipe with you today. This Pesto Burrata Chicken Pasta is my ultimate weeknight hero – a dish that looks and tastes like you fussed for hours, but honestly, it comes together in about the time it takes to boil water and cook some noodles.

Imagine this: al dente pasta, slicked with vibrant, herby pesto. On top, slices of juicy, golden-brown chicken. And then, the grand finale—a gorgeous, creamy ball of burrata cheese, torn right over the steaming bowl so it melts into a luscious, dreamy sauce that coats every single bite. It’s comfort food wearing its Sunday best. It’s the kind of meal that makes an ordinary Tuesday feel like a celebration.

I know life gets busy. The goal here isn’t perfection; it’s joy. It’s getting a delicious, satisfying meal on the table that makes everyone (including you!) feel happy and nourished. This recipe is forgiving, flexible, and built for real life. So, take a deep breath, put on your favorite playlist, and let’s turn simple ingredients into something truly magical. You’ve got this, and I’m cheering you on every step of the way!

The Little Italian Restaurant That Could (And Still Does)

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This dish always takes me back to a tiny, family-run Italian spot my husband and I discovered years ago, tucked away on a side street with maybe eight tables total. We were broke, it was our anniversary, and going out felt like a huge splurge. The owner, a nonna named Gina, recommended the “special pasta” not on the menu. What arrived was a simple plate of pasta with pesto, grilled chicken, and this mysterious, milky cheese I’d never seen before. One bite and we were utterly transported. It was creamy, fragrant, and felt incredibly luxurious.

We asked Gina about the cheese. “Burrata!” she declared, clasping her hands to her heart. “It is mozzarella’s beautiful, creamy cousin!” She explained it was made fresh that morning. That meal wasn’t about complicated techniques or a dozen ingredients; it was about the magic of a few incredibly good things coming together with love. I’ve been recreating that feeling in my kitchen ever since. This recipe is my homage to Gina, to that cozy little restaurant, and to the idea that the most memorable meals are often the simplest ones, shared with your favorite people.

Your Flavor Toolkit: Ingredients & Insights

Here’s everything you’ll need to make this dreamy pasta come to life. Think of this list as your friendly shopping guide—I’ve added little notes and swaps so you can cook with confidence, no matter what’s in your fridge!

• 8 oz Pasta (Fusilli, Penne, or Spaghetti): I’m a huge fan of short shapes like fusilli or penne here—all those nooks and crannies trap the pesto and creamy burrata beautifully! But honestly, use what you love. Chef’s Insight: Salting your pasta water generously is your first and most important chance to season the pasta itself. Make it taste like the sea!
• 2 cups Cooked Chicken Breast, Sliced or Shredded: This is a fantastic way to use up leftover roasted or grilled chicken! No leftovers? No problem. Quickly pan-sear one large chicken breast seasoned with salt and pepper, or grab a rotisserie chicken from the store for the ultimate shortcut. Sub Tip: For a vegetarian twist, swap in white beans or crispy chickpeas!
• ½ cup Pesto (Homemade or Store-Bought): The star of the show! A vibrant, green pesto brings the fresh, herby flavor. I’ll link my favorite homemade basil pesto recipe in the notes, but a high-quality store-bought version works wonderfully in a pinch. Chef’s Insight: Give the jar a good stir before using—the oil often separates.
• 1 Ball of Burrata Cheese: This is the secret weapon! Burrata is a soft Italian cheese made from mozzarella and cream. The outside is a delicate pouch, and the inside is an oozy, glorious stracciatella. Pro Tip: Let it sit at room temperature for 20-30 minutes before serving for maximum creaminess.
• 1 Tbsp Olive Oil: A good glug of extra virgin olive oil for tossing the pasta. It adds a fruity richness and helps prevent the noodles from sticking together.
• Salt and Freshly Cracked Black Pepper to Taste: Your essential flavor enhancers. Always taste as you go!
• Optional Garnishes (Pick Your Favorites!): Fresh basil leaves, grated Parmesan cheese, a sprinkle of crushed red pepper flakes for a touch of heat, or a drizzle of your best olive oil for a glossy finish.

Let’s Get Cooking: Simple Steps to Deliciousness

Follow these steps, and you’ll have dinner on the table before you know it. I’ve sprinkled in my favorite little kitchen hacks to make the process even smoother!

Step 1: The Pasta Pot is Your First Base. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package directions for “al dente” (which means “to the tooth” – it should have a slight bite to it). This is crucial because the pasta will continue to cook a bit when we toss it with the other ingredients. While the pasta cooks, you can prep everything else!

Step 2: Warm & Welcome. Once the pasta is perfectly cooked, drain it in a colander, but here’s a chef’s hack: save about ½ cup of that starchy pasta water! Return the drained pasta to the pot (off the heat) or to a large mixing bowl. Drizzle with the tablespoon of olive oil and toss gently. This little coat of oil helps the pesto cling to every noodle.

Step 3: The Big, Flavorful Toss. Add your ½ cup of pesto to the warm pasta. Now, use tongs or a big spoon to toss, toss, toss until every piece is beautifully coated in that green herby goodness. If the mixture seems a bit thick, add a splash of that reserved pasta water, one tablespoon at a time. The starch in the water will help create a silky, emulsified sauce that hugs the pasta perfectly. Season with a pinch of salt and a few cracks of black pepper, then give it one final mix.

Step 4: Assemble Your Masterpiece. Divide the pesto pasta evenly among your serving bowls. I love using shallow pasta bowls for this! Artfully arrange your sliced or shredded chicken over the top of the pasta in each bowl.

Step 5: The Grand, Creamy Finale. Take your room-temperature burrata ball. Gently tear it open with your hands or slice it—I prefer tearing for a rustic, gorgeous look. Place the torn, creamy pieces right on top of the warm pasta and chicken. Watch as it begins to gently melt and pool into the most incredible sauce. This moment is pure kitchen magic.

Step 6: Garnish & Shine. Finish your bowls with your chosen garnishes! A few fresh basil leaves, a sprinkle of Parmesan, a pinch of red pepper flakes, or that final drizzle of good olive oil. This step isn’t just pretty; it adds layers of flavor and texture.

Serving It Up With Style

This dish is best served immediately, while the pasta is warm and the burrata is luxuriously melty. I love to bring the bowls straight to the table—the “oohs” and “aahs” are the best reward! To round out the meal, keep it simple: a bright, crunchy side salad with a lemony vinaigrette to cut through the richness, and maybe some slices of warm, crusty bread for scooping up every last drop of that creamy pesto sauce. It’s a complete, satisfying, and utterly impressive meal that truly comes together in a flash.

Make It Your Own: Delicious Twists & Swaps

• Sun-Dried Tomato Pesto Power-Up: Swap the basil pesto for a jar of sun-dried tomato pesto. The sweet, tangy flavor paired with the creamy burrata is absolutely divine.
• Go Meatless Marvelous: Skip the chicken and add a cup of halved cherry tomatoes (sauté them for a minute until they burst) and a handful of baby spinach tossed in with the warm pasta.
• Seafood Sensation: Replace the chicken with cooked shrimp or flaked, warm salmon for a luxurious, pescatarian-friendly version.
• Dairy-Free Dream: Use a vegan pesto (often made with nuts and nutritional yeast) and substitute the burrata with a dollop of creamy vegan cashew cheese or a drizzle of plain, unsweetened vegan yogurt.
• Zoodle It! (Low-Carb): For a lighter take, swap the pasta for spiralized zucchini noodles. Just sauté the zoodles for 2-3 minutes until tender-crisp before tossing with pesto.

Anna’s Chef Notes & Kitchen Stories

This recipe has been a staple in my home for years, and it’s evolved in the best way. I used to painstakingly make my own pesto from scratch every time (which is amazing, don’t get me wrong!), but I’ve also learned that a really good store-bought pesto can be a lifesaver on a hectic Wednesday. The goal is to get a delicious dinner on the table, not to win a gold medal for culinary martyrdom!

One funny story: I once was so excited to make this for friends that I forgot to let the burrata come to room temp. I plopped the cold, firm ball right on the pasta. Let’s just say it didn’t melt so much as it just… sat there, like a delicious but shy ice cream scoop. We all had a good laugh, and now “room temp burrata” is a permanent note on my recipe card. Live and learn, right? The dish was still devoured, proof that even the little “mistakes” can turn out tasty.

Your Questions, Answered!

Q: Can I make this ahead of time?
A: You can prep components ahead! Cook the chicken and store it separately. Cook the pasta, toss it with a tiny bit of oil, and keep it in an airtight container. Assemble and add the pesto and burrata just before serving for the best texture and freshness.

Q: My sauce seems dry/thick. How can I fix it?
A> No worries—this is common! That’s why we saved the pasta water. Simply add a splash (a tablespoon or two at a time) of the warm, starchy water to the pasta and pesto mixture and toss again. It will loosen up and become beautifully silky.

Q: What’s the difference between burrata and fresh mozzarella?
A> Great question! Fresh mozzarella (the kind stored in water) is uniformly soft and milky. Burrata is like a mozzarella pouch filled with soft, stringy curds and cream (stracciatella). When you cut or tear it, that creamy center spills out, creating an instant sauce. It’s next-level delicious!

Q: Can I use a different cheese?
A> Of course! Fresh mozzarella (torn into pieces) or even small, creamy dollops of ricotta would be lovely. But if you can find burrata, I highly recommend giving it a try—that creamy center is truly special.

Nutritional Information*

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4

*Estimated per serving:
Calories: 460 | Protein: 30g | Carbohydrates: 35g | Fat: 24g | Fiber: 3g

Please note: Nutritional information is a rough estimate calculated using a generic database and will vary based on the specific brands and quantities of ingredients you use.

 

Final Thoughts

This Pesto Burrata Chicken Pasta is proof that weeknight dinners don’t have to be boring—or complicated. It’s fresh, indulgent, and ready in about 30 minutes, making it perfect for busy nights when you still want to impress. The combination of tender chicken, herby pesto, and that creamy, melty burrata creates a dish that feels luxurious but is incredibly approachable.

The best part? It’s endlessly adaptable. Swap the chicken for shrimp, beans, or vegetables, try sun-dried tomato pesto, or even make it low-carb with zucchini noodles—the creamy burrata will tie it all together beautifully.

Serve it straight from the pan or plated with a simple salad and crusty bread, and you’ve got a meal that’s cozy, vibrant, and utterly satisfying. This dish is a reminder that a few quality ingredients, cooked with love, can turn an ordinary evening into something special.