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Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 13 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Salt

Description

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant and flavorful dish featuring tender chicken breast, roasted cherry tomatoes, and creamy burrata cheese. Tossed together with spaghetti and fresh basil, and finished with a deliciously fragrant lemon butter garlic sauce and toasted pine nuts, this recipe balances richness and freshness in every bite.

Ingredients

Roasted Tomatoes

  • 10 oz cherry tomatoes, sliced in half
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

Chicken

  • 1.5 lb chicken breast (2 skinless, boneless breasts, sliced thinly)
  • 1/4 teaspoon salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil

Lemon Butter Garlic Sauce

  • 1/2 lemon (preferably Meyer), thinly sliced
  • 4 cloves garlic, minced
  • 4 tablespoons butter

Pasta and Garnishes

  • 8 oz spaghetti
  • 8 oz Burrata cheese
  • 1/2 cup fresh basil, chopped
  • 1/3 cup pine nuts, lightly toasted

Instructions

  1. Roast Tomatoes: Preheat your oven to 400°F. Toss the halved cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper. Spread them evenly on a parchment-lined baking sheet without overcrowding. Roast for about 20 minutes until juicy and slightly caramelized, then set aside.
  2. Prepare Chicken: Slice each chicken breast horizontally into thin cutlets. Season with salt, smoked paprika, and Italian seasoning evenly on both sides.
  3. Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets and cook about 5 minutes per side until cooked through and golden brown. Remove the chicken from the skillet and slice thinly.
  4. Make Lemon Butter Garlic Sauce: In the same skillet, add the thin lemon slices, minced garlic, and butter over low to medium heat. Cook gently for a few minutes until the lemon releases its juice and the garlic softens, infusing the butter. Remove from heat.
  5. Cook Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain well.
  6. Toss Pasta with Sauce: Return the drained pasta to the skillet with the lemon butter garlic sauce and lemon slices. Toss thoroughly to coat the pasta well. Remove lemon slices before serving.
  7. Assemble the Dish: Plate the lemon butter coated spaghetti, top with the sliced cooked chicken, roasted cherry tomatoes, torn burrata cheese, chopped fresh basil, and toasted pine nuts.

Notes

  • For best flavor, use fresh Meyer lemon if available for the lemon butter sauce.
  • To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
  • Thinly slicing the chicken breast horizontally ensures quick and even cooking.
  • Burrata adds a creamy texture that balances the acidity from the lemon and tomatoes; you can substitute with fresh mozzarella if needed.
  • Do not overcrowd tomatoes when roasting to achieve even caramelization.

Find it online: https://yummadeeasy.com/chicken-spaghetti-with-burrata-and-lemon-butter-garlic-sauce-recipe-2/