Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce
A deliciously creamy dish that combines perfectly cooked pasta with succulent chicken enveloped in a tangy lemon butter garlic sauce, enhanced by roasted tomatoes and rich burrata cheese.
Servings: 4 servings
Calories: 650kcal
Ingredients
For the Roasted Tomatoes
- 10 oz cherry or grape tomatoes, halved Burst with flavor and sweetness.
- 2 tbsp olive oil Enhances flavor.
- 3 cloves garlic, minced Brings a lovely depth.
- Salt and pepper, to taste Elevates overall flavor.
For the Chicken
- 1.5 lbs chicken breasts, thinly sliced Tender and juicy.
- 1/4 tsp salt To season the chicken.
- 2 tsp smoked paprika Adds smokiness.
- 1 tsp Italian seasoning For warm, comforting flavors.
- 2 tbsp olive oil (for chicken) Essential for pan-searing.
For the Lemon Butter Sauce
- 1/2 lemon thinly sliced Infuses the sauce.
- 4 cloves garlic, minced (for sauce) More garlic means more flavor.
- 4 tbsp butter Forms the base of the sauce.
For the Pasta
- 8 oz spaghetti Perfect for soaking up the sauce.
For Garnishing
- 8 oz burrata cheese Elevates the dish.
- 1/2 cup chopped fresh basil Adds freshness.
- 1/3 cup toasted pine nuts Provides textural contrast.
Instructions
Roast the Tomatoes
- Preheat your oven to 400°F (200°C).
- Toss the halved tomatoes with olive oil, minced garlic, salt, and pepper.
- Spread evenly on a baking sheet and roast for about 20 minutes.
Cook the Chicken
- Season chicken with salt, smoked paprika, and Italian seasoning.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Sear chicken for about 5 minutes on each side.
- Remove from heat, let rest for 5 minutes, and slice thinly.
Make the Lemon Butter Sauce
- In the same skillet, add thinly sliced lemon and minced garlic.
- Sauté for about 2 minutes until fragrant.
- Remove lemon slices before proceeding.
Boil the Pasta
- In a large pot, bring salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain and add spaghetti to the skillet with sauce.
- Toss to combine, adding reserved pasta water if needed.
Assemble and Serve
- Plate the spaghetti first.
- Top with sliced chicken and spoonfuls of roasted tomatoes.
- Tear burrata cheese over the top.
- Sprinkle with fresh basil and toasted pine nuts before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water. For variations, add sautéed vegetables or experiment with different herbs.