Description
This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a flavorful and elegant pasta dish that combines tender, seasoned chicken breasts with roasted cherry tomatoes, a zesty lemon butter garlic sauce, creamy burrata cheese, fresh basil, and toasted pine nuts. Perfect for a comforting yet sophisticated dinner in just 50 minutes.
Ingredients
Scale
Roasted Tomatoes
- 10 oz cherry tomatoes, halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt & pepper, to taste
Chicken
- 1.5 lbs boneless, skinless chicken breasts
- ¼ tsp salt
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Lemon Butter Garlic Sauce
- ½ lemon, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
Pasta and Garnishes
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil, chopped
- â…“ cup pine nuts, lightly toasted
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast in the oven for 20 minutes until they become caramelized and bursting with flavor.
- Prepare the Chicken: Slice each chicken breast horizontally to create thin cutlets. Season both sides evenly with salt, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook the chicken cutlets for about 5 minutes per side until golden brown and fully cooked through. Remove from heat and let them rest before slicing into strips.
- Make the Lemon Butter Garlic Sauce: Using the same skillet, add the thin lemon slices, minced garlic, and unsalted butter. Cook on low to medium heat for a few minutes, allowing the lemon to release its juices and the butter to melt into a fragrant sauce. Remove and discard the lemon slices, then set the sauce aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta well, then toss it immediately with the prepared lemon butter garlic sauce to coat.
- Assemble the Dish: Add the sliced cooked chicken and the roasted cherry tomatoes to the sauced spaghetti. Gently toss everything together to combine the flavors well. Transfer the pasta mixture to serving plates. Tear the burrata cheese over the top so it melts slightly into the warm pasta. Garnish with fresh chopped basil and lightly toasted pine nuts for added texture and aroma.
Notes
- For best results, use fresh burrata cheese for a creamy and rich finish.
- You can toast pine nuts in a dry skillet over medium heat until golden to enhance their flavor.
- If burrata is unavailable, fresh mozzarella can be substituted but will alter the texture slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve creaminess.
- Feel free to add a pinch of chili flakes to the sauce if you like a little heat.
