Creamy Pesto Cavatappi with Burrata and Crispy Panko

This creamy pesto cavatappi is the ultimate comfort food, ready in under 30 minutes. Tender pasta is tossed in a silky sauce of pesto and crème fraîche, studded with sweet Roma tomatoes, then topped with luscious burrata and a golden, crunchy panko crust. A quick broil brings everything together for a dish that feels special enough for date night but easy enough for any weeknight.

The combination of creamy, tangy and nutty flavors with the crispy topping is absolutely irresistible. Plus, it all comes together in one pan (or a baking dish) for minimal cleanup. Get ready to impress your family or guests with this simple yet elegant meal!

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. While pasta cooks, in a small bowl, combine panko, 1 TBSP olive oil, ½ tsp salt and pepper (2 TBSP olive oil and 1 tsp salt for 4). Adjust oven rack to top position; heat broiler to high.
3. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until starting to soften, 2-4 minutes. Stir in pesto, crème fraîche, drained cavatappi, ¼ cup reserved pasta cooking water and 1 TBSP butter (½ cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until coated, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Taste and season with salt and pepper if desired. TIP: If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.
4. Evenly top pasta with panko mixture. Tear burrata into bite-size pieces and arrange on top of pasta. Broil on top rack until panko is golden brown and cheese melts, 2-4 minutes. (TIP: Watch carefully to avoid burning!) Divide pasta between shallow bowls and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can assemble the pasta mixture and panko topping separately, then broil just before serving.

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt can be used, though the flavor will be slightly tangier.