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Creamy Rigatoni with Chicken and Burrata 🍝
I wanted dinner to feel like a treat without it actually being more work, so here’s the cheat: sear the chicken, build a quick tomato-cream sauce, and tear the burrata over the hot pasta right before it hits the table. That’s the whole trick — it goes creamy and molten and everyone gets quiet for a second. Fancy on the plate, about thirty minutes in real life.
Servings: 4 servings
Calories: 1017kcal
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Equipment
Ingredients
- 2 2 oz burrata balls
- 1 lb chicken tenderloins seasoned with salt and pepper
- 3 tbsp olive oil divided
- 2 tbsp butter divided
- 1/2 white/yellow onion chopped
- 5 garlic cloves minced
- 1 tsp red pepper flakes
- 4 tbsp tomato paste
- 8 oz cherry tomatoes sliced in half
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1 lb rigatoni pasta reserve 1 cup pasta water
- 1 cup parmigiano cheese
- Fresh basil chopped
- Salt and pepper to taste
Instructions
- Boil the pasta water and salt it. Season the chicken with salt and pepper. In a large pan, heat 2 tbsp olive oil and 1 tbsp butter on medium-high heat. Add the chicken and cook 3-4 minutes per side, or until cooked through (165°F). Remove and set aside.
- In the same pan, lower heat to medium. Add the onion, garlic and red pepper flakes. Cook 2-3 minutes.
- Add the tomato paste and cook 1-2 minutes. Add the cherry tomatoes and cook 5-7 minutes, until they start to soften.
- In the meantime, add the pasta to the boiling salted water and cook until al dente.
- Add the heavy cream, chicken broth and parmigiano cheese. Keep on medium and allow to slow bubble, cooking down until the pasta is done, stirring occasionally.
- Add a ladle of pasta water, the cooked pasta, basil, 1 tbsp butter, salt and pepper.
- Top with the cooked chicken and torn burrata, drizzle with olive oil and enjoy!
Nutrition
Calories: 1017kcal | Carbohydrates: 95g | Protein: 57g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1130mg | Potassium: 1088mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1704IU | Vitamin C: 20mg | Calcium: 516mg | Iron: 3mg
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Tips for Making This Recipe
- Pat the chicken dry and season it well before searing. A good golden crust is where so much of the flavor lives. Cook to 165°F, then set it aside to rest.
- Let the tomato paste cook for a minute or two before adding any liquid. It deepens the sauce and cooks off that raw, tinny taste.
- Reserve a full cup of starchy pasta water. A splash or two loosens the sauce and helps it cling to every piece of rigatoni.
- Cook the rigatoni just to al dente since it keeps softening in the warm sauce.
- Save the burrata for the very end. Tear it over the finished pasta off the heat so it stays creamy instead of melting away.
Frequently Asked Questions
Why tear the burrata instead of stirring it in?
Stirring it through just makes a cloudy sauce. Torn over the hot pasta, it stays in creamy pockets you hit as you eat, which is the whole point of using it.
What is burrata, and what can I use instead?
It’s mozzarella with a soft cream center. If you can’t find it, fresh mozzarella or a few spoonfuls of ricotta get you close.
Can I use chicken breast instead of tenderloins?
Sure. Slice it thin so it sears fast and doesn’t dry out while the sauce comes together.
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Shop What I Used
A few of the kitchen tools and ingredients I reached for. As an Amazon Associate I earn from qualifying purchases.
