One Pot Burrata Pasta
This One Pot Burrata Pasta features creamy burrata cheese, sun-dried tomatoes, chicken, and fresh spinach. With a zesty sauce and Parmesan cheese, this simple dish is ready in just 30 minutes!
Burrata Pasta Recipe
Easy pasta dishes are one of my favorite types of meals.
It’s versatile, quick, flavorful, and can often be made in one pot and in less than an hour. And when I’m in need of a simple weeknight meal, pasta hits the spot.
This one pot bbq chicken pasta, sausage gnocchi, and easy baked spaghetti are just a few of my favorites.
And this one-pot pasta dish does not disappoint. It’s loaded with melted burrata, tender chicken, spinach, sun-dried tomatoes, roasted red bell peppers, and a creamy sauce. The simple ingredients make this delicious burrata pasta out-of-this-world good. I mean, who can resist cheesy, flavorful pasta?
The best part is that the pasta cooks right in the pan with the rest of the ingredients. There’s no separate pot to wash, which means less dishes.
This is the perfect meal for when you’re craving some carbs and some cheesy goodness. If you are a fan of burrata, you’ve got to try this. That creamy texture and meltiness when stirred into the pasta takes this dish to a whole new level.
And tomatoes…this recipe using jarred sun-dried tomatoes for extra flavor, and the addition of cherry tomatoes on top of the pasta. It makes it extra tasty…trust me! The jarred roasted red bell peppers also add incredible flavor, too. It makes the perfect summer dinner (or anytime meal) for when that craving strikes.
Warm, comforting and made in just one pot, this sun-dried tomato burrata pasta was made for you.
Ingredients in One Pot Burrata Pasta:
- Olive oil
- Shallot
- Jarred roasted red bell peppers
- Sun-dried tomatoes
- Italian seasoning
- Salt and black pepper
- Minced garlic
- Pasta
- Water or chicken broth
- Chicken
- Heavy whipping cream
- Spinach
- Burrata
- Toppings: fresh chopped basil; grated Parmesan cheese; cherry tomatoes
How to Make Burrata with Pasta:
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In a large skillet or large pot, heat olive oil over medium heat. Add small shallot and saute for 2-3 minutes, or until softened.
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Add the peppers, sun-dried tomatoes, salt, pepper, and Italian seasoning and stir well to combine. Continue to cook for about 5 minutes. Add garlic and stir to combine.
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Add pasta and water OR broth and stir. Press pasta lightly down in pan to ensure that it’s mostly submerged under liquid. Bring liquid to a boil, then reduce heat and simmer for 10-12 minutes, covered, or until liquid is mostly absorbed and pasta is tender. Stir in chicken and heat for 2-3 minutes over low heat, or until warmed through.
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Remove from heat and stir in cream and spinach. Place the burrata balls on top of pasta and slice so that filling spills out. Let sit for several minutes, or until cheese mostly melted. Stir to combine and garnish with basil, Parmesan cheese, and/or cherry tomatoes, if desired.
How to Store Leftovers:
Leftover creamy burrata pasta will last in an airtight container in the refrigerator for up to three days.
What Type of Pasta is Best to Use?
Any short pasta works best for this recipe, such as penne, rigatoni, or fusilli. It holds the shape and will absorb the sauce mixture better than a longer shape.
What Kind of Chicken is Best?
To save on time, I used the cooked and shredded rotisserie chicken that you can find near the deli section of your grocery store. It makes this dish extra easy! You could also cook and shred or dice two chicken breasts.
Do You Have to Use Chicken Broth?
No! You can substitute water, vegetable broth, or even beef broth instead. Just note that using water will result in less flavor than if using a broth.
Can You Use Regular Red Bell Peppers?
Yes! I find that using jarred roasted red bell peppers results in more flavor. However, you can use a regular red pepper or omit it entirely.
Can You Serve Burrata Warm?
Yes! The burrata is warmed in this recipe, which results in that melty, gooey texture.
What to Serve with Pasta:
Since this sun-dried tomato pasta recipe is filling, I like to serve it with simple green salad or this cheesy garlic bread.
Variations:
- Add a touch of balsamic vinegar and a drizzle of olive oil to the cooked pasta just before serving.
- Fresh thyme, fresh mozzarella cheese, and red pepper flakes are also a tasty topping for this perfect dish.
- While short pasta shapes work best, angel hair pasta would be a good alternative because of the thin texture.
- Instead of using a chicken breast or shredded chicken, shrimp would be a good alternative.
Looking for More One-Pot Recipes? I’ve Got You Covered!
- One Pot Meatball Stroganoff
- One Pan Chicken and Mushroom Parmesan Rice
- Easy Taco Pasta
- One Pot Lasagna Soup
- One Pan Chicken Enchilada Bake
- Honey Garlic Chicken Stir Fry
One Pot Burrata Pasta
Ingredients
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped, (about ¼ cup)
- ½ cup jarred roasted red bell peppers, (diced)
- 1 cup sun dried tomatoes, (packed in oil, drained and chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 3 teaspoons minced garlic
- 1 pound short pasta, (such as rigatoni, penne, etc.)
- 4 cups water OR low-sodium chicken broth
- 2 cups shredded, cooked chicken, (I used the pre-cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store)
- ¼ cup heavy whipping cream
- 2 cups fresh spinach
- 2 rounds burrata, (about 2-3 ounces each)
- Fresh basil, Parmesan cheese and/or cherry tomatoes, for garnish, (if desired)
Instructions
- In a large skillet or large pot, heat olive oil over medium heat. Add shallot and saute for 2-3 minutes, or until softened.
- Add the peppers, sun-dried tomatoes, salt, pepper, and Italian seasoning and stir well to combine. Continue to cook for about 5 minutes. Add garlic and stir to combine.
- Add pasta and water OR broth and stir. Press pasta lightly down in pan to ensure that it's mostly submerged under liquid. Bring liquid to a boil, then reduce heat and simmer for 10-12 minutes, covered, or until liquid is mostly absorbed and pasta is tender. Stir in chicken and heat for 2-3 minutes, or until warmed through.
- Remove from heat and stir in cream and spinach. Place the burrata balls on top of pasta and slice so that filling spills out. Let sit for several minutes, or until cheese mostly melted. Stir to combine and garnish with basil, Parmesan cheese, and/or cherry tomatoes, if desired.
Notes
- Leftovers will last in an airtight container for up to three days.
- See my tips and tricks for making this One Pot Burrata Pasta above the recipe box.
