Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
This Creamy Burrata Chicken Spaghetti in 30 Minutes is a restaurant-quality weeknight dinner that feels incredibly special. Tender chicken and al dente pasta are coated in a bright lemon butter garlic sauce, then topped with a luxurious dollop of burrata cheese. For another quick pasta favorite, try this Creamy Cajun Chicken and Shrimp Pasta Recipe.
PrintChicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, and Lemon Butter Garlic Sauce is a comfort food dinner that a whole family will love! This colorful and vibrant pasta looks sophisticated enough for a weekend dinner and is simple enough to make on a regular weeknight.[1]
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 4 1x
- Method: Main Course
- Cuisine: Italian
Ingredients
- 10 ounces cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 7 cloves garlic, minced (3 for tomatoes, 4 for sauce)
- Salt and pepper, to taste
- 1.5 lb chicken breast (2 skinless, boneless chicken breasts), sliced horizontally
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ½ lemon, thinly sliced
- 4 tablespoons butter
- ½ teaspoon red pepper flakes, optional
- 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, 3 cloves minced garlic, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes.[1][2]
- Season chicken breasts with ¼ teaspoon salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for 5 minutes per side until cooked through. Remove to a plate and slice thinly.[1][2]
- In the same skillet, add lemon slices, 4 cloves minced garlic, butter, and red pepper flakes (optional). Cook on medium-low heat for a few minutes to soften garlic and release lemon juices. Remove from heat.[1][2]
- Cook spaghetti according to package instructions. Drain and add to the skillet with the lemon butter garlic sauce. Mix well and remove lemon slices.[1][2]
- Top pasta with sliced chicken, roasted tomatoes, and tear Burrata cheese over the top. Garnish with chopped fresh basil and toasted pine nuts (toast at 350°F for 5 minutes).[1][2]
Notes
If burrata is unavailable, fresh mozzarella can be used as a substitute. Watch pine nuts closely while toasting to prevent burning. Meyer lemons are preferred for the sauce for their sweeter flavor.[1]
Nutrition
- Calories: 971
- Sugar: 5g
- Sodium: 650mg
- Fat: 52g
- Saturated Fat: 22g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 62g
- Cholesterol: 185mg
Frequently Asked Questions
Can I substitute the burrata cheese?
Yes, fresh mozzarella is a good substitute if you cannot find burrata. The dish will still be delicious, but you will miss the signature creamy center that makes this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce so rich.
How do I prevent the chicken from drying out?
Cook the chicken just until it is no longer pink inside, then remove it from the pan. Add it back to the sauce at the end to warm through. This keeps the chicken tender and juicy in your Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce.
Can I make this recipe ahead of time?
You can prepare the lemon butter garlic sauce and cook the chicken in advance. For the best texture, cook the spaghetti fresh and assemble the dish just before serving, adding the burrata at the last moment.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.