Go Back
+ servings
Top shot of Chicken Tomato Pesto Burrata Pasta in a white bowl with a fork.

Chicken Tomato Pesto Burrata Pasta

Savory, creamy, and delicious! There's nothing like this Chicken Tomato Pesto Burrata Pasta recipe for a flavorful dinner that everyone will love. Make this easy and wholesome pasta burrata recipe in just 30 minutes!
Course Dinner
Cuisine Italian
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 542kcal


  • 8 oz. whole wheat linguine
  • 1 Tbsp olive oil
  • 2 tsp minced garlic
  • 1 1/2 cups grape or cherry tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup pesto
  • 2 cups cooked chicken shredded or cubed
  • 1 cup fresh basil or 1 Tbsp dried
  • 1 ball burrata about 4 oz.


  • Cook and drain the pasta, according to directions.
  • In a separate pan, heat up the oil and garlic over medium heat.
  • Add the tomatoes, salt, and pepper, cooking until they begin to soften (about 7-10 minutes).
  • Set the tomatoes aside.
  • Add in the pesto and pasta, mixing evenly.
  • Add in the cooked chicken, mixing until everything is evenly warm.
  • Add the tomatoes back in along with the fresh basil.
  • Toss the pasta and remove from heat.
  • Top with burrata, serve, and enjoy!


Make Ahead or Leftovers
Store the chicken tomato pesto pasta in an airtight container and keep the burrata separate. When you're ready to serve, heat up the pasta and serve with fresh burrata!
To refrigerate: store in an airtight container in the refrigerator for 3-5 days.
To freeze: refrigerate the pasta in an airtight container for 1 hour, then freeze for up to 3 months!
To reheat: Add about 1 Tbsp of water or milk, then heat up in the microwave, tossing halfway through. Continue to heat until evenly warm!


Calories: 542kcal | Carbohydrates: 50g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 1077mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1753IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 4mg