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.
- The Melted Burrata: The first ball is melted directly into the foil packet sauce, creating that rich, creamy foundation that coats every noodle.
- 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
- Prepare the Grill: Prepare your grill for a steady medium-high heat.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
The Ultimate Grilled Tomato Pasta with Chicken and Burrata
A comprehensive summer pasta dish where key components are cooked on the grill. Chicken breasts are marinated in a lemon-herb mixture and grilled alongside a foil packet filled with cherry tomatoes, shallots, garlic, and a whole ball of burrata cheese. The grilled, melted burrata and burst tomatoes create a sauce for cooked cavatappi pasta, which is then tossed with the grilled chicken, Parmesan cheese, and fresh arugula. The dish is finished with a topping of toasted panko breadcrumbs and another fresh burrata.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling, Boiling, Pan-Toasting
- Cuisine: Italian
Ingredients
- 1 pound boneless, skinless chicken breasts
- Zest and juice of 1 lemon
- 7 tablespoons olive oil
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- Two 10-ounce packages cherry tomatoes
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- Two 8-ounce balls burrata cheese
- 12 ounces cavatappi pasta
- 1 cup panko breadcrumbs
- 2 packed cups arugula
- 1 cup grated Parmesan cheese
- Balsamic vinegar, for serving
Instructions
- Prepare a grill for medium heat.
- Marinate the Chicken: In a bowl, toss the chicken with half the lemon juice, 2 tablespoons of olive oil, the oregano, 1 teaspoon salt, and a few grinds of black pepper. Let it marinate for about 10 minutes while the grill heats up.
- Prepare the Foil Packet: In a medium bowl, toss the cherry tomatoes, shallots, and garlic with 2 tablespoons of olive oil, 1 teaspoon salt, and pepper. Pour this mixture onto the center of two large stacked sheets of foil. Place one ball of burrata on top of the tomatoes. Fold the foil over to seal it tightly into a packet.
- Grill the Packet and Chicken: Place the foil packet on the grill. Cook for 14 to 16 minutes, until the tomatoes are bursting and the burrata is melted. At the same time, place the marinated chicken on the grill. Cook for 7-8 minutes per side, until dark grill marks appear and the internal temperature reaches 165°F. Remove the chicken and let it rest for 5 minutes before slicing into 1/2-inch pieces.
- Cook Pasta and Panko: While the chicken and packet are grilling, bring a large pot of salted water to a boil. Cook the cavatappi pasta for about 7 minutes until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
- In a large skillet over medium-high heat, toast the panko breadcrumbs with 2 tablespoons of olive oil, 1 teaspoon of salt, and pepper for 5-6 minutes, until golden brown. Stir in the lemon zest and set aside.
- Assemble the Dish: In a large bowl, toss the arugula with the remaining lemon juice and 1 tablespoon of olive oil.
- Carefully empty the contents of the hot foil packet (burst tomatoes and melted burrata) into the bowl with the drained pasta. Stir until well combined.
- Fold in the grated Parmesan, sliced grilled chicken, and the reserved pasta water until the cheese has melted into a sauce.
- Transfer the pasta to a large serving bowl. Top with the toasted breadcrumbs, then the dressed arugula, and finally place the remaining ball of fresh burrata on top.
- Drizzle with balsamic vinegar, slice into the top burrata so it oozes out, and serve immediately.
Notes
- The recipe cleverly uses a foil packet to cook the tomatoes and melt the burrata on the grill, creating an instant sauce.
- Marinate the chicken for only about 10 minutes; any longer and the lemon juice will start to ‘cook’ the chicken texture.
- Reserving some of the starchy pasta water is a key step to help the sauce come together and cling to the pasta.
- Ensure the chicken is cooked to a safe internal temperature of 165°F.
- Ingredient substitutions are noted as being available on the source website.
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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.
Frequently Asked Questions (FAQs)
My foil packet leaked on the grill. How can I prevent this?
The key is to use two layers of heavy-duty aluminum foil and to seal the edges very tightly by folding and pinching them together several times. This creates a strong, steam-proof packet.
Can I make this Grilled Tomato Pasta without the chicken for a vegetarian option?
Yes, absolutely! This dish is incredibly flavorful and satisfying even without the chicken. To make it a more substantial vegetarian meal, you could add a can of rinsed and drained white beans or chickpeas to the foil packet along with the tomatoes.
What is the purpose of the reserved pasta water?
The starchy water left over from cooking pasta is like liquid gold! When you add it to the sauce, the starches help to emulsify the fats and liquids, creating a silky, creamy sauce that clings beautifully to the pasta instead of being watery or oily. Never skip this step!