Roasted Tomato Burrata Pasta with Chicken

Preheat your oven to 400°F (200°C).

In an oven-safe skillet or baking dish, combine the cherry tomatoes, olive oil, chopped parsley, minced garlic, red pepper flakes, and dried oregano. Stir to coat.

Roast for 25-30 minutes, until the tomatoes have burst and are sizzling.

While the tomatoes are roasting, heat a separate skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. They do not need to be cooked through. Set aside.

In the same skillet used for the chicken, sauté the diced white onion and red bell pepper until softened, about 5 minutes.

Once the tomatoes are done roasting, remove them from the oven. Add the sautéed onion and pepper mixture to the dish and stir.

Place the seared chicken breasts on top of the tomato mixture.

Return the dish to the oven and bake for another 10-15 minutes, or until the chicken is cooked through.

While the chicken finishes baking, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.

Remove the dish from the oven. Transfer the cooked chicken to a cutting board to rest.

To the roasted tomato mixture, add the freshly grated Parmesan cheese and chopped fresh basil.

Add the stracciatella cheese to the dish and stir everything together until a creamy sauce forms.

Slice the rested chicken breast.

To serve, place a bed of cooked pasta on a plate, top with the roasted tomato burrata sauce, and arrange the sliced chicken on top.

Garnish with additional fresh basil and Parmesan cheese before serving.