Description
A flavorful and creamy chicken spaghetti dish featuring tender pan-seared chicken breasts, roasted cherry tomatoes, and a luscious lemon butter garlic sauce. Finished with fresh burrata cheese, fragrant basil, and toasted pine nuts for a vibrant Mediterranean-inspired meal perfect for a comforting yet elegant dinner.
Ingredients
Roasted Tomatoes
- 10 oz cherry tomatoes (or grape 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 chicken breasts, sliced thinly horizontally)
- 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 lemon), thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons butter
Pasta and Garnish
- 8 oz spaghetti
- 8 oz Burrata cheese
- 1/2 cup fresh basil, chopped
- 1/3 cup pine nuts, lightly toasted
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F. Toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them evenly on a parchment paper-lined baking sheet, making sure they’re not overcrowded. Roast in the oven for about 20 minutes until they are soft and caramelized.
- Prepare the Chicken: Slice the chicken breasts horizontally to create thin cutlets. Season both sides with salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Cook the chicken for about 5 minutes per side or until cooked through and no longer pink inside. Remove from the skillet and slice thinly.
- Make the Lemon Butter Garlic Sauce: In the same skillet, add the lemon slices, minced garlic, and butter. Cook on low-medium heat for a couple of minutes, stirring occasionally until the butter melts, the lemon releases its juices, and the garlic softens but does not brown. Remove from heat.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well.
- Toss Pasta with Sauce: Add the drained spaghetti back into the skillet with the lemon butter garlic sauce and lemon slices. Toss well to coat the pasta evenly. Remove and discard the lemon slices.
- Assemble the Dish: Plate the pasta, then top with the sliced chicken and roasted tomatoes. Scatter torn or sliced burrata cheese, chopped basil, and toasted pine nuts over the top before serving.
- How to Serve: Serve immediately while warm, letting the burrata melt slightly into the pasta for a creamy texture. Garnish with extra fresh basil or a squeeze of lemon if desired.
Notes
- Use Meyer lemons if possible for a sweeter, less acidic lemon flavor.
- Toast pine nuts carefully on medium-low heat to avoid burning and enhance their nutty flavor.
- Thinly slicing the chicken breast helps it cook quickly and evenly.
- Drain pasta thoroughly to prevent the sauce from becoming watery.
- Substitute burrata with fresh mozzarella if burrata is unavailable.
- This dish pairs well with a crisp green salad or steamed vegetables.
