Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
A delightful chicken spaghetti recipe featuring a creamy lemon butter garlic sauce, roasted cherry tomatoes, and luxurious Burrata cheese. Perfect for weeknight dinners or impressing guests.
Servings: 4 servings
Calories: 620kcal
Ingredients
Main Ingredients
- 8 oz spaghetti Perfectly al dente, serves as a delightful base for this creamy dish.
- 1.5 lb chicken breasts Two large, skinless, and boneless for easy cooking and tender bites.
- 2 tablespoons olive oil Adds a rich flavor to both the chicken and the sauce.
- 2 teaspoons smoked paprika Provides a warm, smoky undertone to the chicken.
- 1/4 teaspoon salt Enhances the overall flavor of the dish.
- 1 teaspoon Italian seasoning A delightful herb mix that complements the chicken.
- 10 oz cherry tomatoes Sweet and juicy, these will caramelize as they roast.
- 3 cloves garlic, minced Infuses the tomatoes with robust flavor.
- 4 cloves garlic (for sauce) Enriches the lemon butter sauce for a punch of aroma.
- 4 tablespoons butter Creates a creamy texture for the sauce.
- 1/2 lemon thinly sliced Preferably a Meyer lemon for a sweeter zing.
- 8 oz Burrata cheese Luxurious and creamy, it elevates the dish to gourmet status.
- 1/2 cup fresh basil, chopped Adds freshness and a pop of color.
- 1/3 cup pine nuts, lightly toasted Introduces a delightful crunch and nutty flavor.
- Salt and pepper, to taste Essential for bringing all the flavors together.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them on a lined baking sheet and roast for about 20 minutes until soft and slightly caramelized.
- Slice the chicken breasts in half horizontally to create thinner pieces. Season with salt, smoked paprika, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 minutes per side until golden and fully cooked. Remove and slice thinly.
- In the same skillet, add lemon slices, minced garlic, and butter. Cook gently for a couple of minutes to meld the flavors, then remove from heat.
- Boil the spaghetti according to package directions. Drain and add the cooked pasta to the skillet with the lemon and garlic butter. Toss well and remove the lemon slices.
Assembly and Serving
- Top the pasta with the sliced chicken and roasted tomatoes. Tear Burrata cheese over the top, sprinkle with fresh basil and toasted pine nuts, and give it a final seasoning of salt and pepper.
- Serve immediately and enjoy warm.
Notes
Chef’s Secret: Marinate the chicken in olive oil, lemon juice, and spices for about an hour before cooking for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days. Consider using whole grain spaghetti or skipping the cheese for a lighter meal.