The Ultimate Grilled Tomato Pasta with Chicken and Burrata

Imagine hosting a summer dinner party where the entire stunning, multi-layered main course is cooked outside on the grill, leaving your kitchen completely clean. This recipe for a spectacular Grilled Tomato Pasta with Chicken and Burrata is that elegant, show-stopping meal you’ve been dreaming of.

This is your ultimate guide to creating a restaurant-quality dish that is bursting with the fresh flavors of summer. We’ll show you how to grill juicy, lemon-herb chicken, create a luscious and smoky tomato sauce in a clever foil packet, and toss it all with tender pasta. The dish is then finished with a shower of crunchy, lemony breadcrumbs and two kinds of luxurious burrata cheese.

What makes this recipe so special is its brilliant combination of techniques and its incredible layers of texture and flavor. It’s a true showstopper that is surprisingly simple to execute. This Grilled Tomato Pasta is destined to become your go-to recipe for impressive summer entertaining.

Table of Contents

Table of Contents

The Magic of the “Foil Packet” Sauce

The absolute star of this Grilled Tomato Pasta is the sauce, which is cleverly made in a foil packet right on the grill. This technique is pure genius:

• Smoky Flavor: Grilling the packet infuses the tomatoes, shallots, and garlic with a gentle smokiness that you can’t get on the stovetop.
• Intense Tomato Taste: As the cherry tomatoes heat up, they burst, releasing their sweet, summery juices.
• The Burrata Secret: Here’s the most brilliant part—an entire ball of burrata cheese is placed inside the packet. As it heats, it melts into the bursting tomatoes and aromatics, creating an impossibly rich, creamy, and cheesy tomato sauce with zero extra effort.
• No-Mess: There are no pots or pans to clean for the sauce!

The “Double Burrata” Method: A Touch of Luxury

This recipe for Grilled Tomato Pasta uses two balls of burrata cheese in two different ways for the ultimate luxurious experience.

1. The Melted Burrata: The first ball is melted directly into the foil packet sauce, creating that rich, creamy foundation that coats every noodle.
2. The Fresh Burrata: The second ball is added fresh, right on top of the finished pasta at the end. When you break it open at the table, its luscious, creamy center (the stracciatella) spills out over the warm pasta, creating a dramatic presentation and a wonderful hot-cold temperature contrast.

The Key Ingredients for Your Grilled Tomato Pasta

Each ingredient is chosen to build a symphony of summery, Mediterranean-inspired flavors.

• Boneless, Skinless Chicken Breasts: Marinated in a simple lemon-oregano vinaigrette and grilled to juicy perfection.
• Cherry or Grape Tomatoes: These burst beautifully on the grill to create the base of our fresh sauce.
• Burrata Cheese: Our luxurious “double threat” ingredient for both the sauce and the topping.
• Cavatappi Pasta: This fun, corkscrew-shaped pasta is perfect for catching all the delicious, chunky sauce.
• Panko Breadcrumbs: Toasted with olive oil and lemon zest, these provide a fantastic, crispy, crunchy topping that contrasts beautifully with the creamy pasta.
• Fresh Herbs: A trio of fresh mint, parsley, and tarragon adds a bright, aromatic, and sophisticated finish.

Step-by-Step Guide to Your Grilled Tomato Pasta

This impressive meal comes together in a few easy stages, almost entirely on the grill.

Part 1: Preparation

1. Prepare the Grill: Prepare your grill for a steady medium-high heat.
2. Marinate the Chicken: In a bowl, toss the chicken breasts with half of the lemon juice, 2 tablespoons of olive oil, the dried oregano, 1 teaspoon of salt, and a few grinds of black pepper. Set aside to marinate for about 10 minutes while you prepare the other components.
3. Create the Foil Packet: In a medium bowl, toss the cherry tomatoes, thinly sliced shallots, and thinly sliced garlic with 2 tablespoons of olive oil, 1 teaspoon of salt, and pepper. Lay out two large, stacked sheets of heavy-duty foil. Pour the tomato mixture into the center. Place one whole ball of burrata right on top of the tomatoes. Fold the foil over all the ingredients and pinch the edges tightly to seal it closed, creating a secure packet.
4. Prepare Other Components: While the grill heats, cook your pasta. Bring a large pot of salted water to a boil and cook the cavatappi until al dente. Crucially, reserve 1/4 cup of the starchy pasta water before you drain the pasta. Set the drained pasta aside. You can also toast your panko breadcrumbs in a skillet on the stovetop now (see Part 2, Step 3).

Part 2: Grilling and Assembly

1. Grill the Packet and Chicken: Place the sealed foil packet on one side of the hot grill. Place the marinated chicken breasts on the other side. Cover the grill. Cook for 7-8 minutes.
2. Flip the Chicken: Flip the chicken breasts and continue to cook, covered, for another 7-8 minutes. The foil packet should cook for a total of 14-16 minutes. The chicken is done when it reaches an internal temperature of 165°F, and the foil packet is done when the tomatoes have started to burst.
3. Toast the Panko (if you haven’t already): While the chicken and packet grill, add 2 tablespoons of olive oil to a large skillet over medium-high heat. Add the panko, 1 teaspoon of salt, and pepper. Cook, stirring often, until the panko is a beautiful golden brown, 5-6 minutes. Remove from the heat and stir in the fresh lemon zest.
4. Rest the Chicken: Remove the cooked chicken from the grill and let it rest on a cutting board for 5 minutes before slicing it into 1/2-inch-thick pieces.
5. Assemble the Pasta: Carefully open the hot foil packet (watch for steam!) and pour its entire contents—the burst tomatoes, melted burrata, and all the delicious juices—into the large pot with your drained pasta.
6. Finish the Dish: Add the grated Parmesan, the sliced grilled chicken, and the reserved 1/4 cup of starchy pasta water to the pot. Fold everything together until the cheese has melted and a creamy sauce has formed that coats the pasta. Your Grilled Tomato Pasta is now ready!
7. Serve: Transfer the pasta to a large serving bowl. Top it with a generous sprinkle of the toasted lemon-panko breadcrumbs. Arrange the arugula salad (fresh arugula tossed with the remaining lemon juice and olive oil) on top of the breadcrumbs. Finally, place the remaining fresh ball of burrata in the center. Drizzle the entire dish with balsamic vinegar and slice into the burrata just before serving so the creamy center oozes out.

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Conclusion: A True Summer Showstopper

This Grilled Tomato Pasta with Chicken and Burrata is an unforgettable meal that celebrates the best of summer cooking. It’s an elegant, all-in-one dish that is packed with layers of fresh flavor and exciting textures. The clever foil-packet sauce technique makes it surprisingly easy to create a restaurant-quality meal on your own grill. This is a recipe that is destined to become a dinner party legend.

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