Name: Chicken Spaghetti with Burrata, Pine Nuts, & Lemon Butter Garlic Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz spaghetti; 1 lb boneless, skinless chicken breasts; 2 tablespoons olive oil; 3 tablespoons butter; 4 garlic cloves, minced; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1/3 cup pine nuts, toasted; 8 oz burrata cheese, torn; 2 tablespoons fresh parsley or basil, chopped

I love making this Chicken Spaghetti with Burrata, Pine Nuts, and Lemon Butter Garlic Sauce when I want something fresh, creamy, and comforting all at once. The silky burrata melts into the warm pasta, while the lemon butter garlic sauce keeps everything bright and flavorful.

Why You’ll Love This Recipe

I enjoy this recipe because it feels elegant but is still easy to make. The combination of tender chicken, toasted pine nuts, and creamy burrata creates great texture, and the lemon butter garlic sauce keeps the dish light instead of heavy. It’s one of my favorite pasta meals when I want something a little special. Chicken Spaghetti with Burrata, Pine Nuts, & Lemon Butter Garlic Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

spaghetti
boneless, skinless chicken breasts
olive oil
butter
garlic cloves, minced
lemon juice
lemon zest
chicken broth
heavy cream
salt
black pepper
red pepper flakes
pine nuts
burrata cheese
fresh parsley or basil

Directions

I start by cooking the spaghetti in well-salted water until al dente, then drain it and set it aside, reserving some pasta water.

While the pasta cooks, I season the chicken with salt and pepper. I heat olive oil in a skillet over medium heat and cook the chicken until golden and fully cooked, then remove it from the pan and slice it.

In the same skillet, I melt the butter and add the garlic, cooking briefly until fragrant. I stir in the lemon juice, lemon zest, and chicken broth, letting it simmer for a few minutes. I add the cream and let the sauce thicken slightly.

I return the chicken to the pan, then add the cooked spaghetti, tossing everything together until well coated. If needed, I add a splash of pasta water to loosen the sauce.

I finish by topping the pasta with toasted pine nuts and torn burrata, letting the cheese gently melt into the warm pasta. I garnish with fresh herbs before serving.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add spinach or arugula for extra freshness. When I want more richness, I add extra butter to the sauce. I also enjoy swapping spaghetti for linguine or fettuccine depending on what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently and add a splash of broth or cream to bring the sauce back together. I add fresh burrata just before serving. Chicken Spaghetti with Burrata, Pine Nuts, & Lemon Butter Garlic Sauce

FAQs

Can I use a different type of cheese?

I can use fresh mozzarella, but I find burrata gives the creamiest texture.

Should I toast the pine nuts?

I always toast them lightly because it brings out their flavor and adds crunch.

Can I make this dish ahead of time?

I can prepare the pasta and chicken ahead, but I prefer adding the burrata right before serving.

Is the lemon flavor strong?

I find it bright but balanced, and I can always adjust the lemon to taste.

Can I make this without cream?

I can skip the cream and rely on butter, broth, and pasta water for a lighter sauce.

Conclusion

I enjoy this Chicken Spaghetti with Burrata, Pine Nuts, and Lemon Butter Garlic Sauce because it’s creamy, fresh, and full of layered flavor. It’s a pasta dish I love making when I want something comforting that still feels light and elegant.