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If your garden is overflowing with fresh tomatoes and basil, this is such an easy way to put them to use! This Roasted Garden Tomato, Chicken & Burrata Pasta is fresh, creamy and full of flavor—and adding rotisserie chicken makes it an easy complete meal for busy weeknights.
Instead of cherry tomatoes, I’m using fresh medium-sized garden tomatoes. Roasting them with garlic and olive oil brings out their sweetness and creates the base for a simple, flavorful sauce. Finish everything with creamy burrata, fresh basil and Parmesan, and dinner is done!
Roasted Garden Tomato, Chicken & Burrata Pasta
An easy summer pasta made with roasted fresh garden tomatoes, rotisserie chicken, creamy burrata and fresh basil. A simple way to turn summer garden tomatoes into a quick and flavorful dinner.
Ingredients
- 12 oz pasta, such as rigatoni, penne or bowtie
- 5–6 medium garden tomatoes, cut into 1-inch chunks
- 2 cups cooked rotisserie chicken, shredded or chopped
- 8 oz burrata
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ½ cup freshly grated Parmesan, plus more for serving
- ½–1 cup reserved pasta water, as needed
- ½ cup fresh basil, roughly torn
- Balsamic glaze, optional
Instructions
- Roast the tomatoes.
Preheat oven to 425°F. Add chopped tomatoes to a large baking dish or rimmed sheet pan. Drizzle with olive oil and add garlic, Italian seasoning, salt, pepper and red pepper flakes. Toss gently and spread into an even layer. Roast for 25–35 minutes, until softened and beginning to caramelize. - Cook the pasta.
While the tomatoes roast, cook pasta in salted water until al dente. Before draining, reserve 1 cup of pasta water. - Add the chicken and pasta.
Add drained pasta and rotisserie chicken to the roasted tomatoes. Toss together, adding about ¼ cup reserved pasta water. Return to the oven for 3–5 minutes, until the chicken is warmed through. - Finish the sauce.
Remove from the oven and add Parmesan. Toss, adding additional pasta water a little at a time as needed. The tomato juices, olive oil, Parmesan and pasta water will create a light sauce. - Add the burrata.
Tear burrata over the hot pasta. Gently stir some of the creamy center into the pasta while leaving larger pieces on top. Finish with fresh basil, additional Parmesan, cracked black pepper and balsamic glaze, if desired.
Notes
Garden tomatoes can release considerably more liquid than cherry tomatoes. If yours are especially juicy, remove a little of the watery center before roasting—but don’t remove all of it. The roasted tomato juices help create the pasta sauce.
A Few Tips
Fresh garden tomatoes tend to release more liquid than cherry tomatoes—and that’s a good thing here! That delicious tomato juice becomes part of the sauce.
For an even quicker dinner, chop or shred your rotisserie chicken ahead of time and keep it refrigerated until you’re ready to add it.
Serve with a simple salad or warm garlic bread for an easy summer dinner. Enjoy!
I hope you’ll come back soon for more family friendly recipes, decor ideas and easy DIY’s.
