Chicken Spaghetti with Burrata and Lemon Butter Sauce Recipe
This recipe for The Ultimate Lemon Butter Chicken Spaghetti with Burrata is a celebration of bright, creamy flavors. Tender chicken and al dente pasta are coated in a luscious lemon butter sauce, then topped with a decadent ball of burrata for a restaurant-quality meal at home. For more indulgent pasta ideas, try this Garlic Butter Steak Tips with Cheesy Rigatoni Recipe or this Creamy Cajun Chicken and Shrimp Pasta Recipe.
PrintChicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce
Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce is a comfort food dinner that a whole family will love, featuring roasted tomatoes, seasoned chicken, lemon garlic butter sauce, toasted pine nuts, and creamy burrata.[1]
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: Italian
Ingredients
- 1.5 lb chicken breast (2 skinless, boneless chicken breasts), sliced horizontally
- 2 pints cherry or grape tomatoes
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 6 tablespoons olive oil, divided
- 4 cloves garlic, minced
- ½ lemon (preferably Meyer lemon), thinly sliced
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil, chopped
- ⅓ cup pine nuts, lightly toasted
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes with 2 tablespoons olive oil, half the minced garlic, salt, and pepper; roast on a baking sheet for 15-20 minutes until softened. Separately, toast pine nuts at 350°F for 5 minutes, watching carefully to avoid burning.[1]
- Season chicken breasts with salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium heat; cook chicken 5 minutes per side until cooked through. Remove, slice thinly, and set aside.[1]
- In the same skillet, make lemon butter garlic sauce: add butter, remaining garlic, and lemon slices; cook until fragrant. Add cooked spaghetti, toss to coat, and remove lemon slices. Combine with roasted tomatoes, sliced chicken, chopped basil, and toasted pine nuts.[1]
- Top with torn burrata cheese and serve immediately.[1]
Notes
Use Meyer lemons for the best flavor in the sauce; slice chicken thinly for even cooking. Toast pine nuts briefly to prevent burning. For extra creaminess, let burrata melt slightly under a covered lid for 1 minute before serving.[1]
Nutrition
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
Frequently Asked Questions
Can I use a different cheese instead of burrata?
Yes, fresh mozzarella is a good substitute, but the creamy center of burrata is ideal for this Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce. For a sharper flavor, try ricotta salata or a dollop of mascarpone. The recipe’s richness comes from the lemon butter garlic sauce, so any soft, fresh cheese will complement it well.
How do I prevent the pine nuts from burning?
Toast pine nuts in a dry pan over medium-low heat, shaking the pan constantly until they are fragrant and lightly golden. They burn quickly, so remove them from the pan immediately after toasting. Adding them at the end as a garnish for your Chicken Spaghetti ensures they stay crisp and nutty.
Can I make this dish ahead of time?
You can prep components like the sauce, toasted pine nuts, and cooked chicken ahead. For best results, combine the hot spaghetti with the sauce and tomatoes just before serving, then top with fresh burrata. This keeps the burrata creamy and the pasta from becoming soggy in the lemon butter garlic sauce.
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