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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.

Ingredients

Scale
  • 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

  1. Prepare a grill for medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the Dish: In a large bowl, toss the arugula with the remaining lemon juice and 1 tablespoon of olive oil.
  8. 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.
  9. Fold in the grated Parmesan, sliced grilled chicken, and the reserved pasta water until the cheese has melted into a sauce.
  10. 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.
  11. 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.

Nutrition

Find it online: https://cookupjoy.com/grilled-tomato-pasta/