Introduction

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.

Ingredients

This Chicken Spaghetti with Burrata Cheese recipe comes alive with the bright pop of cherry tomatoes, the rich creaminess of burrata, and the nutty crunch of toasted pine nuts, all tied together with a vibrant lemon butter garlic sauce.

• 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

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce comes together about 25% faster than many similar baked or multi-step pasta recipes.

Step-by-Step Instructions

Step 1 — Prepare Ingredients & Start Pasta Water

Bring a large pot of heavily salted water to a rolling boil for the spaghetti. While it heats, prep your ingredients: halve the cherry tomatoes, mince the garlic, zest and juice the lemon, and toast the pine nuts in a dry pan until golden and fragrant, about 3-4 minutes. Set everything aside.

Step 2 — Cook the Chicken

Season chicken pieces (breast or thigh) generously with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and let it rest before slicing or shredding.

Step 3 — Cook the Spaghetti

Once the water is boiling, add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. This water is key for creating a silky, emulsified sauce later.

Step 4 — Sauté Garlic & Tomatoes

In the same skillet used for the chicken, add butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Add the halved cherry tomatoes and cook for 2-3 minutes until they just begin to soften and release their juices.

Step 5 — Build the Lemon Butter Garlic Sauce

To the skillet with the tomatoes and garlic, add the remaining butter, lemon zest, and lemon juice. Let it simmer for a minute. Begin adding the reserved pasta water a splash at a time, stirring constantly to create a glossy, emulsified sauce. Season well with salt and black pepper.

Step 6 — Combine Pasta, Chicken & Sauce

Add the drained al dente spaghetti and the cooked chicken to the skillet with the sauce. Toss everything together over low heat for 1-2 minutes until the pasta is well-coated and heated through. If the sauce seems too thick, add a little more pasta water to loosen it.

Step 7 — Finish with Burrata & Pine Nuts

Remove the skillet from the heat. Tear the creamy burrata cheese into pieces and gently fold it into the warm chicken spaghetti, allowing it to just begin to melt. Sprinkle the toasted pine nuts over the top for a delightful crunch.

Step 8 — Serve Immediately

This Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce is best served right away while the cheese is luxuriously creamy and the pasta is hot. Garnish with fresh basil or parsley if desired.

Nutritional Information

Calories	~720 kcal
Protein	~38 g
Carbohydrates	~65 g
Fat	~34 g
Fiber	~4 g
Sodium	~850 mg

Note: Estimates based on typical ingredients and serving size. This Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce is a good source of protein and provides vitamin C from the tomatoes and lemon.

Healthier Alternatives

This Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce is wonderfully adaptable. Here are some practical ingredient swaps to suit different dietary needs without sacrificing the vibrant, creamy essence of the dish.

• Protein Swap: Shrimp or Chickpeas — Replace the chicken with large shrimp for a lighter, briny flavor, or use chickpeas for a hearty, plant-based protein that soaks up the lemon butter garlic sauce beautifully.
• Lower-Carb Pasta — Swap traditional spaghetti for spiralized zucchini noodles (zoodles) or shirataki noodles to significantly reduce the carb count while keeping the meal light and fresh.
• Dairy-Free Creaminess — Instead of burrata, use a high-quality dairy-free mozzarella-style cheese or a dollop of creamy, chilled cashew cheese for a similar rich, tangy finish.
• Gluten-Free Pasta — Use a certified gluten-free spaghetti made from brown rice, quinoa, or chickpea flour to make this chicken spaghetti completely gluten-free without compromising texture.
• Nut-Free Option — Omit the pine nuts and substitute with toasted sunflower seeds or pumpkin seeds for a similar crunchy texture and nutty flavor that’s safe for allergies.
• Lower-Sodium Version — Use low-sodium chicken broth to prepare the sauce and opt for unsalted butter. Rinse capers if using, and rely on fresh herbs, garlic, and lemon for robust flavor.
• Lighter Sauce — For a lighter lemon butter garlic sauce, replace half the butter with a splash of extra virgin olive oil and a tablespoon of Greek yogurt for creaminess.
• Veggie Boost — Add a handful of baby spinach or chopped asparagus to the pan with the cherry tomatoes for an extra serving of greens that wilts perfectly into the warm sauce.

Serving Suggestions

• Pair this Chicken Spaghetti with Burrata Cheese with a crisp, chilled white wine like Pinot Grigio or a light-bodied Chardonnay to complement the rich lemon butter garlic sauce.
• Serve it as a stunning centerpiece for a casual dinner party or a romantic date night at home, where the creamy burrata makes a beautiful impression.
• For a complete meal, start with a simple arugula salad dressed with lemon and olive oil to echo the citrus notes in the pasta.
• Garnish with extra fresh basil, a final crack of black pepper, and a drizzle of high-quality olive oil just before serving to enhance the visual appeal and flavor.
• Consider serving the Chicken Spaghetti with Burrata Cheese family-style in a large, shallow bowl, allowing guests to pull at the creamy cheese themselves.
• This dish is perfect for a cozy weekend dinner where comfort and a touch of gourmet elegance are desired.
• For a lighter option, you can serve smaller portions alongside grilled asparagus or roasted broccolini.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken breast, making it dry and tough. Fix: Cook just until it reaches 165°F internally, then let it rest before slicing.
• Mistake: Adding burrata cheese to the hot pan, which causes it to melt into a greasy puddle. Fix: Tear the burrata and add it at the very end, off the heat, letting residual warmth soften it.
• Mistake: Using raw pine nuts, resulting in a bland, soft texture. Fix: Lightly toast them in a dry pan until golden to unlock their nutty flavor and crunch.
• Mistake: Burning the garlic in the lemon butter sauce, creating a bitter taste. Fix: Cook the garlic over low heat for just 30-60 seconds until fragrant before adding lemon juice.
• Mistake: Underseasoning the pasta water, leading to a bland final dish. Fix: Salt the water until it tastes like the sea so the spaghetti is seasoned from within.
• Mistake: Overcooking the cherry tomatoes until they turn to mush and lose their bright acidity. Fix: Cook them briefly, just until they start to blister and release some juices.
• Mistake: Adding lemon juice too early in the sauce, causing it to turn bitter with heat. Fix: Stir in fresh lemon juice and zest at the very end to preserve its bright, clean flavor.
• Mistake: Not reserving pasta water, which is key for creating a silky, emulsified sauce. Fix: Save at least 1 cup of the starchy water before draining to help the sauce cling to the spaghetti.
• Mistake: Crowding the pan when searing the chicken, which steams it instead of creating a golden crust. Fix: Cook in batches if necessary to ensure each piece has proper contact with the hot surface.

Storing Tips

• Fridge: Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. For best quality, store the burrata separately and add it fresh when serving.
• Freezer: Freeze portions without the burrata or fresh tomatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to refresh the lemon butter garlic sauce. Alternatively, microwave in 30-second intervals, stirring in between. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.

For the freshest experience, assemble the dish with the creamy burrata, toasted pine nuts, and fresh cherry tomatoes just before serving, even when using refrigerated or thawed components.

Conclusion

This Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Pine Nuts, and Lemon Butter Garlic Sauce is a vibrant, restaurant-quality meal you can make at home. We hope you love this creamy, tangy pasta dish as much as we do. Give it a try and let us know what you think in the comments! For another delicious pasta night, check out our Mediterranean Pasta with Feta Cheese and Spinach Recipe.

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FAQs

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.