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margherita chicken pasta in a enameled cast iron dutch oven pot with burrata cheese torn on top with chopped basil

The Best One Pot Margherita Chicken Pasta

5 from 2 votes
This one pot margherita chicken pasta is simple and comforting, and bursting with robust Italian flavor. This recipe features juicy bites of chicken in a silky tomato cream-sauce made with fresh off the vine cherry tomatoes, a little white wine, aromatic italian seasonings and creamy burrata cheese. This recipe tops any restaurant margherita pasta dish that I have tried!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 2 boneless chicken breasts sliced into 1 inch strips
  • 1 small onion diced
  • 8 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • ½-1 tsp red pepper flakes to taste
  • ½ cup dry white wine chardonnay
  • 16 oz cherry tomatoes halved or quartered
  • 3½ cup chicken broth
  • ½ cup heavy cream
  • 1 lb penne pasta dry
  • ⅔ cup parmesan cheese finely grated
  • ¼ cup fresh basil chopped
  • 8 oz burrata mozzarella cheese
  • salt & pepper to taste

Method
 

  1. Generously season the chicken with salt and pepper.
  2. Add the olive oil to a heavy bottomed pot (dutch oven) and heat over medium-high heat. Once the oil is hot, add the chicken strips and cook until lightly browned all over, 2-3 minutes. Remove chicken to separate plate to rest, set aside.
  3. Add the butter to the pot and sauté the onion and garlic for 1-2 minutes until translucent. Add in the oregano and chili flakes, sauté 1 more minute.
  4. Add in the tomato paste and stir while cooking for 1-2 minutes until it evenly coats the onion and garlic. Add the white wine and cook while stirring for 1-2 minutes. Add the cherry tomatoes and cook for 1 more minute.
  5. Stir in the chicken broth, heavy cream, and dry pasta. Return the chicken to the pot and bring the mixture to a simmer.
  6. Once simmering, turn the mixture down low and let simmer for 14-15 minutes, until the pasta is cooked through, stirring every 2 minutes. This keeps the pasta from sticking together and getting gummy-like.
  7. Once the pasta is cooked, turn off the heat and stir in the parmesan cheese. Remove the the burrata balls from the water and set on a small plate. One at a time, using your hands, tear the buratta into pieces over the top of the pasta. Cover the pot with a tight fitting lid and let sit for 5 minutes until it gets melty.
  8. Remove the lid and sprinkle the fresh basil on top. You can either stir the burrata to mix it in, or serve as is with it melted on just the top.

Notes

  • Be sure to continuously stir the pasta as it cooks. These keeps the pasta from getting gummy and ensures that it cooks evenly as there isn't a lot of liquid. This also helps the tomatoes break down into the sauce.
  • If you want the tomatoes to be a little more "whole" and to not break down into the sauce completely, halve them instead of quartering them, and add them into the pot at the same time that you add the pasta.