Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant and flavorful dish combining tender grilled chicken, roasted cherry tomatoes, and creamy burrata cheese. The lemon butter garlic sauce adds a fresh, zesty touch, complemented by toasted pine nuts and fresh basil for a balanced and elegant meal perfect for a family dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: Italian
Ingredients
Roasted Tomatoes
- 10 oz cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
Chicken
- 1.5 lb chicken breast (2 skinless, boneless breasts), sliced horizontally into thin cutlets
- 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 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 olive oil, minced garlic, salt, and pepper. Spread them evenly on a parchment paper-lined baking sheet without overcrowding. Roast for about 20 minutes while preparing other components.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create thin cutlets. Season them evenly with salt, smoked paprika, and Italian seasoning.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for about 5 minutes on each side until fully cooked and golden. Remove the chicken from the pan and set aside to rest, then thinly slice.
- Create Lemon Butter Garlic Sauce: In the same skillet, add the lemon slices, minced garlic, and butter. Cook on low-medium heat for a few minutes, gently releasing the lemon juice and softening the garlic. 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 thoroughly.
- Combine Pasta and Sauce: Add the drained spaghetti to the skillet with lemon slices, garlic, and butter. Toss well to coat the pasta evenly in the sauce. Remove and discard the lemon slices.
- Assemble the Dish: Add the sliced cooked chicken and roasted tomatoes on top of the coated spaghetti in the skillet or on serving plates.
- Serve with Burrata and Garnishes: Divide the chicken spaghetti among plates. Add portions of burrata cheese on top, then sprinkle with chopped fresh basil and toasted pine nuts for a fragrant and creamy finish.
Notes
- Use Meyer lemon for a sweeter, less acidic lemon flavor in the sauce.
- Slice chicken breasts thinly for quick, even cooking.
- Lightly toast pine nuts in a dry skillet over low heat until golden for enhanced flavor.
- Serve immediately to enjoy burrata at its creamiest.
- Leftover burrata can be refrigerated but is best fresh.
