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Skillet Cheesy Chicken Rotini with Homemade Tomato Basil Sauce + Burrata

Ultra comforting, cheesy one-skillet chicken rotini with a mind-blowingly delicious homemade tomato basil sauce and topped with creamy burrata.

Course chicken, Dinner, Pasta
Cuisine Italian
Keyword chicken rotini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Monique of AmbitiousKitchen.com

Ingredients

  • FOR THE CHICKEN:
  • 1 pound Just BARE Chicken Breasts
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon olive oil
  • FOR THE SAUCE:
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 pounds fresh, ripe tomatoes, chopped
  • 1 tablespoon chopped parsley
  • 1/2 cup chopped basil
  • 1/2 teaspoon garlic salt
  • black pepper
  • 1 tablespoon freshly chopped oregano
  • 1 1/2 cups water
  • FOR THE PASTA:
  • 8 oz whole wheat Rotini
  • 2/3 cup reduced fat (or skim) mozzarella
  • 4 oz buratta, chopped
  • 1/4 cup freshly grated parmesan
  • 6 basil leaves, for garnish

Instructions

  1. Bake chicken: Preheat oven to 400 degrees and spray baking sheet with nonstick cooking spray. Place chicken breasts in medium bowl and add olive oil, salt, garlic, basil, and parsley; massage chicken with herbs. Place on baking sheet and bake for 15-20 minutes or until juices run clear and chicken is no longer pink. Allow chicken to cook for a few minutes then transfer to cutting board and chop chicken into small cubes; set aside.
  2. To make the sauce: Heat olive oil in a large oven-proof skillet over medium-high heat. Add the garlic; cook until fragrant and golden. Add in tomatoes, parsley, basil, oregano, garlic salt, and some fresh black pepper. Cook over medium heat until tomatoes break down and become a little like sauce; about 5-8 minutes. Transfer to a food processor or blender and puree until smooth. Taste sauce and add more herbs or salt if necessary. 

  3. Return the sauce to the pan, add 1 1/4 cups of water, and stir in uncooked pasta. Bring back to a boil, cover, then reduce heat to medium-low. Cook pasta for 8-10 minutes or until al dente.

  4. Once pasta is al dente, reduce heat to low and stir in mozzarella and parmesan cheeses and chopped chicken. Place burrata on top of pasta and place under broiler until burrata melts and is slightly golden. Garnish with basil leaves and extra parmesan, if desired. Serves 4-6.

Recipe Notes

Inspired by The Food Network