Description
A fresh yet comforting pasta dish made with tender chicken, spaghetti, toasted pine nuts, and creamy burrata, all tossed in a bright lemon butter garlic sauce.
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
Instructions
- Cook spaghetti in well-salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium heat and cook chicken until golden and fully cooked. Remove and slice.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Add lemon juice, lemon zest, and chicken broth. Simmer for 2–3 minutes.
- Stir in heavy cream and red pepper flakes and simmer until slightly thickened.
- Return chicken to the skillet, then add spaghetti and toss to coat. Add pasta water as needed to loosen the sauce.
- Remove from heat and top with toasted pine nuts and torn burrata.
- Garnish with fresh herbs and serve immediately.
Notes
- Toast pine nuts for deeper flavor and crunch.
- Add spinach or arugula for extra freshness.
- Burrata should be added just before serving.
- Pasta water helps emulsify the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
