Creamy Burrata + Pesto Chicken Linguine Recipe

Name: Mama Stortini's Restaurant & Bars Creamy Burrata + Pesto Chicken Linguine Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz linguine; 1.5 cups chicken broth (low sodium); 1 cups heavy cream; 0.5 cups pesto (store-bought or homemade); 0.75 cups parmesan cheese, finely grated; 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 cups fire-roasted or fire-braised chicken, shredded or sliced (rotisserie or pre-cooked); 4 cloves garlic cloves, minced; 0.25 cups sun-dried tomatoes, chopped (oil-packed, drained); 12 oz cherry or grape tomatoes; 0.25 tsp red pepper flakes; 2 pieces burrata cheese (whole balls); 0.25 cups fresh basil leaves, torn (for garnish); 1 piece lemon, zest and juice; 2 tsp balsamic glaze (optional, for drizzling); 1 tbs olive oil (for roasting); 0.25 tsp salt (for tomatoes); 0.25 tsp black pepper (for tomatoes)

Inspired by Mama Stortini's Restaurant & Bar

Time40m

Serves4

fresh burrata and fire-braised chicken over linguine tossed in creamy pesto sauce with roasted tomatoes and garlic

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Ingredients

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Pasta & Sauce Base

12 oz Linguine

1 1/2 cups chicken broth (low sodium)

1 cups Heavy cream

1/2 cups pesto (store-bought or homemade)

3/4 cups parmesan cheese, finely grated

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Chicken & Add-ins

2 cups fire-roasted or fire-braised chicken, shredded or sliced (rotisserie or pre-cooked)

4 cloves Garlic cloves, minced

1/4 cups sun-dried tomatoes, chopped (oil-packed, drained)

12 oz cherry or grape tomatoes

1/4 tsp Red pepper flakes

Roasting & Finishing

2 pieces burrata cheese (whole balls)

1/4 cups fresh basil leaves, torn (for garnish)

1 piece lemon, zest and juice

2 tsp balsamic glaze (optional, for drizzling)

1 tbs olive oil (for roasting)

1/4 tsp salt (for tomatoes)

1/4 tsp black pepper (for tomatoes)

Method

Pasta & Sauce Base

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make creamy pesto sauce

In a wide sauté pan or skillet over medium heat, warm 2 tbsp olive oil. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Pour in 1.5 cups chicken broth and 1 cup heavy cream; stir and bring to a gentle simmer. Whisk in 1/2 cup pesto until fully incorporated. Reduce heat to low and stir in 3/4 cup grated Parmesan until melted. Season with 1 tsp salt and 1/2 tsp black pepper. If sauce seems too thick, add reserved pasta water in 1/4 cup increments until it reaches a glossy, clingy consistency that will coat the linguine (you will likely use 1/4–1/2 cup). Keep sauce warm on the lowest heat.

Chicken & Add-ins

Prepare roasted tomatoes

Preheat oven to 425°F (220°C). In a small baking dish or rimmed sheet, toss 12 oz cherry tomatoes with 1 tbsp olive oil (from Roasting section), 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 12–15 minutes until tomatoes blister and begin to burst. Remove from oven and set aside.

Heat chicken and combine add-ins

While tomatoes roast, shred or thinly slice 2 cups fire-roasted/braised chicken. In the skillet with the warm pesto-cream sauce (medium-low heat), add the chicken and chopped 1/4 cup sun-dried tomatoes and stir to combine. Cook gently 2–3 minutes to heat the chicken through. Stir in roasted blistered tomatoes and 1/4 tsp red pepper flakes. Taste and adjust salt and pepper.

Assembly & Finishing

Toss pasta with sauce

Add the drained linguine to the skillet with the creamy pesto-chicken mixture. Using tongs, toss the pasta thoroughly to coat, adding reserved pasta water a tablespoon at a time if needed to loosen and emulsify the sauce so it clings to the noodles (use up to the reserved 1 cup as needed). Cook together 1–2 minutes so flavors marry.

Plate and add burrata

Divide the pasta between 4 bowls (serves 4). Top each portion with half a burrata ball (2 burrata total for 4 servings), placing it gently on top so the center can be cut open at the table and creamy interior spills onto the pasta.

Garnish

Finish each bowl with torn fresh basil leaves, a light grate of lemon zest and a squeeze of lemon juice to brighten, and an optional drizzle of balsamic glaze (about 1/2 tsp per bowl) and extra cracked black pepper. Serve immediately so burrata is creamy and warm pasta slightly melts it.