Introduction

This Creamy Burrata Chicken Spaghetti in 30 Minutes is the ultimate quick and elegant dinner. Tender chicken and al dente pasta are tossed in a bright lemon-garlic sauce, then topped with rich, melty burrata cheese for a restaurant-quality meal at home. For another fast, flavor-packed dish, try this Grilled Flank Steak with Balsamic Caprese Twist Recipe.

Ingredients

This Chicken Spaghetti with Burrata Cheese recipe brings together juicy chicken, sweet roasted tomatoes, and a bright lemon butter garlic sauce for a truly vibrant and comforting meal.

• For the Tomatoes: 10 oz cherry tomatoes, halved; 2 tbsp olive oil; 3 cloves garlic, minced; salt and pepper to taste.
• For the Chicken: 1.5 lb chicken breast (about 2 large breasts), sliced in half horizontally; ¼ tsp salt; 2 tsp smoked paprika; 1 tsp Italian seasoning; 2 tbsp olive oil.
• For the Lemon Butter Garlic Sauce: ½ lemon, thinly sliced; 4 cloves garlic, minced; 4 tbsp butter; ½ tsp red pepper flakes (optional).
• For Assembly: 8 oz spaghetti; 8 oz Burrata cheese (or fresh mozzarella); 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 recipe is about 25% faster than similar baked or multi-step pasta dishes, thanks to its streamlined, one-pan sauce method.

Step-by-Step Instructions

Step 1 — Prep Ingredients & Start Water

Bring a large pot of generously salted water to a boil for the spaghetti. While it heats, pat the chicken dry and season generously with salt and pepper. Halve the cherry tomatoes, mince the garlic, and zest the lemon. Having everything ready makes the cooking process smooth.

Step 2 — Cook the Pasta

Once 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 3 — Toast the Pine Nuts

In a small, dry skillet over medium-low heat, toast the pine nuts, shaking the pan frequently, until they are fragrant and golden, about 3-5 minutes. Watch them closely as they can burn quickly. Transfer to a plate to cool.

Step 4 — Cook the Chicken

Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil. Add the chicken in a single layer and cook undisturbed for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove to a plate and let rest before slicing or shredding.

Step 5 — Build the Lemon Butter Garlic Sauce

In the same skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Add the halved cherry tomatoes and a pinch of salt. Cook for 2-3 minutes until they just begin to soften and release their juices. Stir in the lemon zest and a generous squeeze of fresh lemon juice.

Step 6 — Combine Pasta, Chicken & Sauce

Add the drained spaghetti and sliced chicken to the skillet with the sauce. Toss everything to coat, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. The sauce should be glossy and coat every strand.

Step 7 — Finish & Serve

Remove the skillet from the heat. Tear the creamy burrata cheese over the top of the hot chicken spaghetti. Garnish with the toasted pine nuts and fresh basil or parsley. Serve immediately while the cheese is luxuriously soft and the pasta is hot.

Nutritional Information

Calories	~780 kcal
Protein	~42 g
Carbohydrates	~68 g
Fat	~38 g
Fiber	~5 g
Sodium	~920 mg

Note: These are approximate values per serving for this Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Toasted Pine Nuts, and Lemon Butter Garlic Sauce. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This chicken spaghetti with burrata cheese is wonderfully adaptable. Here are some practical swaps to suit different dietary needs without sacrificing flavor.

• Protein Swap: Shrimp or Chickpeas — Replace the chicken with large shrimp for a lighter, briny flavor, or with chickpeas for a hearty, plant-based protein that soaks up the lemon butter garlic sauce beautifully.
• Lower-Carb Option: Zucchini Noodles or Spaghetti Squash — Swap regular spaghetti for spiralized zucchini (zoodles) or roasted spaghetti squash. They create a lighter base that still carries the rich sauce and toppings.
• Dairy-Free Version: Vegan Mozzarella & Nutritional Yeast — Omit the burrata and use a high-quality vegan mozzarella-style cheese. A sprinkle of nutritional yeast in the sauce adds a cheesy, umami depth to the dairy-free chicken spaghetti.
• Gluten-Free Pasta — Use a brand of gluten-free spaghetti made from brown rice, quinoa, or chickpea flour. Ensure it’s cooked al dente to best mimic the texture of traditional pasta.
• Lower-Sodium Twist: Reduced-Sodium Broth & Capers — Use a low-sodium chicken broth and rinse capers before adding them for a salty punch without the high sodium. You can also reduce added salt and let the toasted pine nuts and fresh cherry tomatoes shine.
• Lighter Sauce: Olive Oil & Lemon Zest — For a lighter lemon butter garlic sauce, use extra virgin olive oil as the base and finish with fresh lemon zest. It’s bright and flavorful with less saturated fat.
• Nut-Free Topping: Toasted Sunflower or Pumpkin Seeds — If pine nuts are an allergen or too pricey, toasted sunflower or pumpkin seeds offer a similar delightful crunch and nutty flavor for your chicken spaghetti.
• Extra Veggies: Spinach or Roasted Bell Peppers — Stir in a few handfuls of fresh spinach at the end or add roasted red peppers for extra color, fiber, and vitamins that complement the cherry tomatoes.

Serving Suggestions

• Pair this Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Toasted Pine Nuts, and Lemon Butter Garlic Sauce with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
• Serve it as a stunning centerpiece for a dinner party, allowing guests to tear into the creamy burrata at the table for a dramatic touch.
• For a casual weeknight upgrade, plate it in shallow pasta bowls, ensuring each portion gets plenty of the lemon butter garlic sauce, toasted pine nuts, and cherry tomatoes.
• Complement the dish with a crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc to balance the garlic and lemon notes.
• Transform leftovers by tossing them into a hot skillet the next day for a delicious pasta frittata or lunchtime pasta bake.
• For a family-style gathering, present the Chicken Spaghetti in a large, rustic serving platter with extra lemon wedges and a sprinkle of fresh herbs on the side.

This Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, Toasted Pine Nuts, and Lemon Butter Garlic Sauce is versatile enough for both elegant entertaining and comforting family meals. The key is to serve it immediately while the sauce is luxuriously creamy and the pine nuts retain their delightful crunch.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken breast, making it dry and tough. Fix: Cook just until the internal temperature reaches 165°F (74°C) and let it rest before shredding.
• Mistake: Adding burrata cheese too early, causing it to melt into a greasy pool. Fix: Tear the burrata and add it at the very end, letting the residual heat gently warm it.
• Mistake: Burning the pine nuts by toasting them unattended. Fix: Toast in a dry pan over medium-low heat, shaking constantly, for 1-2 minutes until golden.
• Mistake: Using cold cherry tomatoes, which won’t blister properly. Fix: Let tomatoes come to room temperature before sautéing to ensure a quick, flavorful char.
• Mistake: Crowding the pan when searing chicken, leading to steaming instead of browning. Fix: Cook in batches if needed to ensure each piece gets a golden, flavorful crust.
• Mistake: Adding lemon juice to the hot butter sauce too early, making it bitter. Fix: Stir in fresh lemon juice and zest off the heat just before tossing with the pasta.
• Mistake: Underseasoning the pasta water, resulting in bland spaghetti. Fix: Salt the boiling water until it tastes like the sea—this is your primary seasoning layer.
• Mistake: Letting the garlic brown or burn in the butter, creating a harsh flavor. Fix: Cook minced garlic over low heat for just 30-60 seconds until fragrant but not colored.
• Mistake: Not reserving pasta water, missing the key to a silky, cohesive sauce. Fix: Save at least 1 cup of the starchy water before draining to help emulsify the lemon butter garlic sauce.

Storing Tips

• Fridge: Store leftover chicken spaghetti in an airtight container for up to 3 days. For best quality, separate the burrata and add it fresh when reheating.
• Freezer: Freeze the pasta (without burrata) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat on the stovetop with a splash of water or broth, stirring until the internal temperature reaches 165°F. Add fresh burrata and toasted pine nuts just before serving.

Always allow your chicken spaghetti to cool slightly before storing. For food safety, do not leave it at room temperature for more than 2 hours.

Conclusion

This Chicken Spaghetti with Burrata Cheese is a vibrant, satisfying dish that’s perfect for a special weeknight dinner. The creamy cheese, bright lemon, and savory garlic create a memorable sauce. We hope you love it! Try the recipe, share your thoughts in the comments, and subscribe for more delicious ideas like our Easy Asparagus Tomato Salad with Creamy Burrata Cheese.

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FAQs

Can I substitute the burrata cheese?

Yes, fresh mozzarella is a good substitute for burrata if needed. The dish will still be creamy, though you’ll miss the signature rich, soft center that makes this Chicken Spaghetti with Burrata Cheese so special.

How should I toast the pine nuts?

Toast pine nuts in a dry skillet over medium-low heat for 3-5 minutes, shaking the pan often until golden and fragrant. Watch them closely, as they burn quickly. Toasted pine nuts add a wonderful crunch and nutty flavor to the finished Chicken Spaghetti with Burrata Cheese.

Can I prepare the lemon butter garlic sauce ahead of time?

We recommend making the lemon butter garlic sauce fresh. If prepared ahead, the butter can separate and the garlic flavor may become too sharp. For the best flavor, cook the sauce just before tossing it with the hot pasta and other ingredients.