Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce a delightful fusion of tender chicken, creamy burrata cheese, and spaghetti tossed in a zesty lemon butter garlic sauce. This dish is finished with roasted cherry tomatoes, fresh basil, and toasted pine nuts for an elegant yet comforting meal.
Why I Love This Recipe
This chicken spaghetti with burrata is the perfect balance of creamy, zesty, and savory flavors. The roasted cherry tomatoes add a natural sweetness, while the lemon butter garlic sauce brings a bright and refreshing touch. The burrata melts into the warm pasta, creating an irresistible creamy texture. I also love the crunch from toasted pine nuts and the freshness of basil. It’s a restaurant-quality meal made right at home!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Roasted Tomatoes:
10 oz cherry tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper, to taste
For the Chicken Pasta:
1.5 lbs boneless, skinless chicken breasts
¼ teaspoon salt
2 teaspoons smoked paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
½ lemon, thinly sliced
4 cloves garlic, minced
4 tablespoons unsalted butter
8 oz spaghetti
8 oz burrata cheese
For Garnish:
½ cup fresh basil, chopped
⅓ cup pine nuts, lightly toasted
Directions
Roast the Tomatoes:
Preheat the oven to 400°F (200°C).
Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper.
Spread them on a parchment-lined baking sheet without overcrowding.
Roast for about 20 minutes until they are tender and slightly caramelized.
Prepare the Chicken:
Slice each chicken breast in half horizontally to create thin cutlets.
Season both sides with salt, smoked paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium heat.
Cook the chicken for about 5 minutes per side, or until fully cooked and golden brown.
Remove from the skillet and let rest before slicing into thin strips.
Prepare the Lemon Butter Garlic Sauce:
In the same skillet, add lemon slices, minced garlic, and butter.
Cook over low-medium heat for a couple of minutes to release the lemon juices and soften the garlic.
Remove from heat and set aside.
Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente.
Drain and add to the skillet with the lemon butter garlic sauce.
Toss to coat the pasta evenly, then remove and discard the lemon slices.
Assemble the Dish:
Add the sliced chicken and roasted tomatoes to the pasta.
Toss gently to combine all ingredients.
Transfer the pasta to serving plates.
Tear the burrata cheese into pieces and place on top of the pasta.
Sprinkle with chopped fresh basil and toasted pine nuts.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 875 kcal per serving
Variations
Spicy Kick: Add red pepper flakes while cooking the sauce for some heat.
Protein Swap: Try using shrimp or salmon instead of chicken for a seafood twist.
Vegetarian Option: Skip the chicken and add sautéed mushrooms or zucchini for a plant-based version.
Extra Creaminess: Stir in a splash of heavy cream or extra burrata for a richer sauce.
Gluten-Free: Use gluten-free spaghetti or zucchini noodles for a lighter option.
Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet over low heat with a splash of water or broth to keep the pasta from drying out.
Freezing: While the chicken and sauce freeze well, burrata and spaghetti don’t hold up as well. If freezing, store the pasta separately and add fresh burrata when serving.
Related Recipes:
FAQs
How can I prevent the pasta from sticking together?
Tossing the spaghetti in the lemon butter garlic sauce immediately after draining helps coat the noodles and prevents sticking.
Can I use mozzarella instead of burrata?
Yes, fresh mozzarella works as a substitute, but burrata provides a creamier texture.
What’s the best way to toast pine nuts?
Toast them in a dry pan over medium heat, stirring frequently, until golden brown and fragrant, about 2-3 minutes.
Can I make this dish ahead of time?
The roasted tomatoes and cooked chicken can be prepped in advance and stored in the fridge. Cook the pasta fresh and assemble everything just before serving.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony, garlicky flavors beautifully.
Conclusion
This chicken spaghetti with burrata and lemon butter garlic sauce is a luxurious yet simple meal packed with fresh and vibrant flavors. The creamy burrata, zesty lemon, and savory roasted tomatoes make it a dish I love making for both casual dinners and special occasions. With easy variations and make-ahead options, it’s a versatile recipe that never disappoints.
📖 Recipe:
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Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful fusion of tender chicken, creamy burrata cheese, and spaghetti tossed in a zesty lemon butter garlic sauce. This dish is finished with roasted cherry tomatoes, fresh basil, and toasted pine nuts for an elegant yet comforting meal.
Ingredients
For the Roasted Tomatoes:
10 oz cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, minced
Salt & pepper, to taste
For the Chicken Pasta:
1.5 lbs boneless, skinless chicken breasts
¼ tsp salt
2 tsp smoked paprika
1 tsp Italian seasoning
2 tbsp olive oil
½ lemon, thinly sliced
4 cloves garlic, minced
4 tbsp unsalted butter
8 oz spaghetti
8 oz burrata cheese
For Garnish:
½ cup fresh basil, chopped
⅓ cup pine nuts, lightly toasted
Instructions
Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Toss halved cherry tomatoes with olive oil, garlic, salt, and pepper.
- Spread on a parchment-lined baking sheet and roast for 20 minutes until caramelized.
Prepare the Chicken:
- Slice each chicken breast in half horizontally into thin cutlets.
- Season both sides with salt, smoked paprika, and Italian seasoning.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for about 5 minutes per side until golden brown and fully cooked. Remove and rest before slicing.
Make the Lemon Butter Garlic Sauce:
- In the same skillet, add lemon slices, garlic, and butter.
- Cook on low-medium heat for a few minutes until the lemon releases juices. Remove lemon slices and set sauce aside.
Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente. Drain and toss with the lemon butter garlic sauce.
Assemble the Dish:
- Add sliced chicken and roasted tomatoes to the pasta, tossing gently.
- Transfer to serving plates and tear burrata over the top.
- Garnish with fresh basil and toasted pine nuts.
Notes
Spicy Kick: Add red pepper flakes to the sauce for extra heat.
Protein Swap: Use shrimp or salmon instead of chicken.
Vegetarian Option: Skip the chicken and add sautéed mushrooms or zucchini.
Extra Creaminess: Stir in heavy cream or extra burrata.
Gluten-Free: Use gluten-free spaghetti or zucchini noodles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 875 kcal per serving
