How long does it take to make Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata?

About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.

Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata

Name: Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g Wrapioli pasta shells (hand‑rolled pasta); 400 g Chicken thighs, boneless, skinless; 1 Zucchini; 150 g Burrata cheese; 2 tbsp Olive oil; to taste Salt; to taste Freshly ground black pepper; 2 tbsp Fresh herbs (e.g., basil or parsley)

These hand‑rolled Wrapioli shells are packed with shredded Italian‑style chicken thighs, lightly sautéed zucchini, and creamy burrata. The result is a comforting, pasta‑burrito hybrid that’s perfect for a family dinner.

Maker: Oli Paterson

From: Instagram(view original)

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Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata

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Prep Time

20 min

Cook Time

30 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 4 servings.

Explore related saves

Dinner Italian Pasta Comfort Food

Ingredients

8 4/5 oz Wrapioli pasta shells (hand‑rolled pasta)
14 oz Chicken thighs, boneless, skinless
1 Zucchini
5 3/10 oz Burrata cheese
2 tbsp Olive oil
to taste Salt
to taste Freshly ground black pepper
2 tbsp Fresh herbs (e.g., basil or parsley)

Instructions

1
Bring a large pot of salted water to a boil; add the Wrapioli pasta shells and cook according to the package directions until just al dente (about 4–5 minutes). Drain and set aside.
2
While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium‑high heat.
3
Add the cooked chicken thighs to the skillet, breaking them apart with a wooden spoon; sauté for 3–4 minutes until the edges turn golden and any excess moisture evaporates.
4
Season the chicken with a pinch of salt and pepper, then remove from the pan and set aside.
5
In the same skillet, add the remaining 1 tbsp of olive oil and the diced zucchini; sauté over medium heat for 4–5 minutes, stirring occasionally, until the zucchini is just tender but still retains a slight bite.
6
Season the zucchini with salt and pepper, then return the shredded chicken to the skillet and mix to combine; remove from heat.
7
Place the cooked pasta shells in a single layer in a greased 9‑inch baking dish.
8
Prepare the filling: gently fold the torn burrata into the chicken‑zucchini mixture, allowing the cheese to become creamy without fully melting.
9
Using a small spoon, carefully stuff each pasta shell with a generous amount of the filling, ensuring the opening is sealed as best as possible.
10
Once all shells are filled, drizzle a thin layer of olive oil over the top of the dish to promote browning.
11
Preheat the oven to 356°F (350°F). Bake the stuffed shells for 12–15 minutes, or until the pasta is firm to the bite and the burrata has softened and begun to melt.
12
Remove the dish from the oven and let it rest for 2 minutes.
13
Garnish with chopped fresh herbs and an optional drizzle of extra‑virgin olive oil before serving.
14
Serve hot, accompanied by a simple green salad if desired.

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Frequently asked questions

How long does it take to make Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata?: About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
How many servings does this Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata recipe make?: This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Wrapioli – Pasta Filled with Chicken Thighs, Zucchini, and Burrata recipe come from?: It was shared by Oli Paterson on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.