Introduction

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.

Ingredients

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce combines bright, creamy, and savory flavors. Gather these fresh ingredients for a truly decadent meal.

• 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 (or fresh mozzarella)
• ½ cup fresh basil, chopped
• ⅓ cup pine nuts, lightly toasted (or slivered almonds)

Timing

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

Context: This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce comes together in about 35 minutes, making it roughly 25% faster than many similar baked or multi-step pasta recipes.

Step-by-Step Instructions

Step 1 — Prep Ingredients & Start Pasta Water

Bring a large pot of heavily salted water to a rolling boil for the spaghetti. While it heats, pat the chicken breasts dry and season generously with salt and pepper. Mince the garlic and zest the lemon, keeping the zest and juice separate.

Step 2 — Cook the Chicken

Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Transfer to a plate to rest, then slice into bite-sized pieces.

Step 3 — Cook the Spaghetti

Once the water is boiling, add the spaghetti and cook according to package directions for al dente, usually 8-10 minutes. Reserve at least one cup of the starchy pasta water before draining.

Step 4 — Make the Lemon Butter Garlic Sauce

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant but not browned. Pour in the lemon juice and let it simmer for one minute to reduce slightly.

Step 5 — Combine Pasta, Sauce & Chicken

Add the drained spaghetti directly to the skillet with the sauce. Toss to coat thoroughly, adding splashes of the reserved pasta water as needed to create a glossy, emulsified sauce that clings to the noodles. Fold in the sliced chicken and half of the lemon zest.

Step 6 — Finish with Burrata & Serve

Divide the chicken spaghetti among serving bowls. Tear the burrata ball into pieces and place them on top of the hot pasta. The residual heat will gently warm the cheese. Garnish with the remaining lemon zest, fresh basil or parsley, and a crack of black pepper.

Nutritional Information

Calories	Approx. 720 kcal
Protein	38 g
Carbohydrates	65 g
Fat	34 g
Fiber	4 g
Sodium	980 mg

Note: Estimates are per serving for this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce, based on typical ingredients and portion sizes. Actual values may vary.

Healthier Alternatives

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is wonderfully adaptable. Here are several practical ingredient swaps to suit different dietary needs without sacrificing the rich, comforting essence of the dish.

• Protein Swap (Shrimp or Tofu) — Replace the chicken with large shrimp for a sweet, briny flavor or with extra-firm, pan-seared tofu for a plant-based, high-protein alternative that soaks up the lemony garlic sauce beautifully.
• Lower-Carb Option (Zucchini Noodles or Spaghetti Squash) — Swap traditional spaghetti for spiralized zucchini noodles (zoodles) or roasted spaghetti squash. This creates a lighter, vegetable-forward base that pairs perfectly with the creamy burrata and rich sauce.
• Dairy-Free Adaptation (Vegan Mozzarella & Plant-Based Butter) — Omit the burrata and butter. Use a high-quality vegan mozzarella-style cheese for melting and a plant-based butter alternative to create a similarly luxurious, dairy-free lemon garlic sauce.
• Gluten-Free Version (GF Pasta or Chickpea Pasta) — Use your favorite gluten-free spaghetti, made from rice, corn, or a lentil/chickpea blend. Chickpea pasta adds extra protein and fiber, making the dish even more satisfying.
• Low-Sodium Twist (Reduced-Sodium Broth & Fresh Herbs) — Use a low-sodium chicken broth and limit added salt. Amplify flavor with a generous handful of fresh basil, parsley, or chives added at the end, along with extra lemon zest.
• Lighter Sauce (Greek Yogurt or White Wine Reduction) — For a lighter sauce, replace some of the butter with a splash of white wine reduced in the pan, or stir in a few tablespoons of plain Greek yogurt at the end for tangy creaminess with less fat.
• Vegetable Boost (Spinach or Sun-Dried Tomatoes) — Stir in a few handfuls of fresh spinach during the last minute of cooking, or add chopped sun-dried tomatoes for a sweet, concentrated flavor burst and extra nutrients.

Serving Suggestions

• Pair this rich Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce with a simple, crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess.
• Serve it as the star of a cozy date night dinner, accompanied by crusty garlic bread for soaking up every drop of the luxurious sauce.
• For a family-style gathering, present the pasta in a large, shallow bowl with the burrata placed whole in the center for a dramatic, interactive presentation.
• Elevate a casual weeknight meal by plating individual portions, tearing the burrata over each bowl just before serving to ensure a perfect, creamy finish.
• Complement the lemony notes with a side of roasted asparagus or broccolini for a complete and colorful meal.
• This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is perfect for a spring or summer al fresco dinner, where the bright, fresh flavors truly shine.

To maximize visual appeal, use a pair of tongs to twirl the spaghetti into a nest on the plate, creating height, then nestle pieces of the chicken and a generous dollop of burrata on top.

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 shredding or dicing.
• Mistake: Using pre-shredded burrata that lacks fresh, creamy texture. Fix: Always buy whole, fresh burrata balls and tear them over the hot pasta just before serving.
• Mistake: Burning the garlic in the butter sauce, which creates a bitter flavor. Fix: Cook garlic over low heat just until fragrant, about 30-60 seconds, before adding lemon.
• Mistake: Adding lemon juice too early, causing it to lose its bright, fresh acidity. Fix: Stir in the fresh lemon juice and zest off the heat at the very end of sauce preparation.
• Mistake: Not reserving pasta water, resulting in a sauce that won’t properly cling to the spaghetti. Fix: Save at least 1 cup of the starchy cooking water to emulsify and loosen your sauce.
• Mistake: Underseasoning the pasta water, so the spaghetti itself tastes bland. Fix: Salt the boiling water until it tastes like the sea—about 1-2 tablespoons per large pot.
• Mistake: Letting the finished dish sit too long before serving, causing the sauce to thicken and the burrata to over-melt. Fix: Plate and serve this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce immediately for the best texture.
• Mistake: Using cold butter straight from the fridge, which can cause the sauce to break. Fix: Cut butter into small, uniform pieces so it melts evenly and emulsifies smoothly into the sauce.

Storing Tips

• Fridge: Store leftover Chicken Spaghetti with Lemon Butter Garlic Sauce (without the burrata) in an airtight container for up to 3 days. Always add the fresh burrata just before serving.
• Freezer: Freeze the pasta and sauce (without burrata or any fresh herbs) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat portions in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between. Ensure the Chicken Spaghetti reaches an internal temperature of 165°F (74°C) for food safety. Top with fresh burrata after reheating.

For the best texture and flavor, this dish is ideal served fresh. If preparing components ahead, keep the cooked pasta, sauce, and chicken separate, combining and topping with burrata just before serving.

Conclusion

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a perfect blend of creamy, tangy, and savory flavors. It’s a simple yet impressive dish that’s sure to become a favorite. If you enjoyed this recipe, try our Garlic Parmesan Chicken Spaghetti Recipe next. Don’t forget to leave a comment and subscribe for more delicious recipes!

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FAQs

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.