Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
If you’re craving a dish that’s bursting with vibrant flavors and comforting textures, you’re going to fall head over heels for this Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe. It’s everything you want from a weeknight dinner—bright, creamy burrata meets juicy roasted cherry tomatoes, tender chicken cutlets, and spaghetti tossed in a luscious lemon butter garlic sauce. The combination of fresh herbs, smoky paprika, and that beautiful velvety sauce makes each bite feel like a celebration right in your own kitchen.
Ingredients You’ll Need
These ingredients come together in a simple but impressive way, each bringing its own unique touch to the dish’s vibrant taste, texture, and color. Getting them right ensures every mouthful is a perfect harmony of freshness and indulgence.
- Cherry tomatoes, 10 oz: Roasting them caramelizes their sweetness and adds juicy bursts of flavor.
- Olive oil, 4 tbsp total: Essential for roasting, cooking the chicken, and enhancing the sauce with its rich, fruity notes.
- Garlic, 7 cloves minced total: Provides a fragrant base and depth throughout the dish.
- Boneless, skinless chicken breasts, 1.5 lbs: Sliced thin for quick cooking and tender bites.
- Salt & pepper: Basic but crucial for balancing and enhancing flavors.
- Smoked paprika, 2 tsp: Adds a subtle smoky warmth that complements the bright lemon.
- Italian seasoning, 1 tsp: A fragrant mix that brings aromatic layers of herbs.
- Lemon, ½ sliced thin: For brightness and a gentle citrus zing in the butter sauce.
- Unsalted butter, 4 tbsp: Creates that rich, silky sauce that coats every strand of spaghetti.
- Spaghetti, 8 oz: The perfect pasta to soak up the luscious lemon butter garlic sauce.
- Burrata cheese, 8 oz: Creamy and decadent, it transforms the whole dish with its luscious center.
- Fresh basil, ½ cup chopped: Adds a fresh, herbaceous punch.
- Pine nuts, ⅓ cup lightly toasted: Offers a toasty crunch and nutty flavor contrast.
How to Make Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
Step 1: Roast the Tomatoes
Start by heating your oven to 400°F (200°C). Toss the halved cherry tomatoes in olive oil, minced garlic, salt, and pepper; then spread them on a parchment-lined baking sheet. Roast until they’re beautifully caramelized and bursting with flavor, which takes about 20 minutes. This step adds a sweet and intense pop to the final dish that pairs perfectly with the creamy burrata.
Step 2: Prepare the Chicken
While the tomatoes roast, slice your chicken breasts horizontally into thin cutlets. Season both sides generously with salt, smoked paprika, and Italian seasoning for a smoky, herby profile. Heat olive oil in a skillet over medium heat, then cook the chicken cutlets about 5 minutes per side until golden and cooked through. Let them rest before slicing thin to keep the juices locked in—this will ensure tender, flavorful bites that shine in the pasta.
Step 3: Make the Lemon Butter Garlic Sauce
In the same skillet, keep all those beautiful browned bits by adding the lemon slices, minced garlic, and butter. Cook gently over low-medium heat so the lemon infuses the butter, creating a silky, tangy sauce. After a few minutes, remove the lemon slices, leaving behind that bright, buttery goodness that will coat your spaghetti perfectly.
Step 4: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the pasta, then toss it immediately with the lemon butter garlic sauce so every strand is luxuriously coated with flavor in every bite.
Step 5: Assemble the Dish
Gently fold in the sliced chicken and roasted cherry tomatoes into the pasta. Transfer everything to serving plates, then tear creamy burrata generously over the top. Finish with a sprinkle of fresh chopped basil and lightly toasted pine nuts for a burst of freshness and satisfying crunch. This final assembly step creates a stunning dish that’s as beautiful as it is delicious.
How to Serve Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
Garnishes
A little extra fresh basil and toasted pine nuts are all you need to elevate this dish visually and texturally. You can also drizzle a bit of good-quality extra virgin olive oil or sprinkle some freshly grated Parmesan if you like for an extra savory kick.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or some roasted vegetables like asparagus or zucchini. The fresh components balance the richness, making your meal perfectly rounded.
Creative Ways to Present
For an impressive presentation, serve this Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe in warm bowls and place the burrata right in the center so guests can scoop the creamy cheese with each forkful. Another idea is to plate the chicken cutlets slightly fanned out on top of the tossed spaghetti for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. It’s best to keep the burrata separate and only add it fresh before serving again to maintain its creamy texture.
Freezing
While the pasta, sauce, and chicken freeze well, burrata does not freeze gracefully, so avoid freezing the whole dish with cheese included. Freeze the main components for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers in a skillet over low heat or in the microwave at medium power, stirring occasionally to maintain even warmth without drying out the chicken or pasta. Add fresh burrata on top after reheating to keep the creaminess intact.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti is perfect for this recipe, feel free to swap it for linguine, fettuccine, or even penne. Just make sure to adjust cooking times as needed and toss it well in the lemon butter garlic sauce.
Is burrata cheese necessary?
Burrata adds a luscious creaminess that makes this dish stand out, but if you can’t find it, fresh mozzarella or a soft ricotta could work as alternatives. Just know the texture and flavor will be slightly different.
Can I prepare parts of this recipe in advance?
Yes! You can roast the tomatoes and cook the chicken ahead of time, storing them in the fridge. When ready, make the lemon butter garlic sauce fresh and toss everything with warm pasta for a quick assembly.
What if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika or even a pinch of chili powder can be good substitutes to add mild warmth and color. Adjust quantities to taste.
How do I get the pine nuts perfectly toasted?
Toast pine nuts in a dry skillet over medium heat, shaking or stirring frequently for 3-5 minutes until they turn golden and fragrant. Watch closely to avoid burning—they go from toasted to burnt very quickly!
Final Thoughts
This Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe is truly a little slice of heaven on a plate. It’s approachable, full of fresh flavors, and so satisfying to make and eat. I can’t wait for you to try it and see how such beautiful simple ingredients come together to create a dish you’ll want to make again and again.
Print
Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant and flavorful dish that combines tender, seasoned chicken and roasted cherry tomatoes with al dente spaghetti tossed in a zesty lemon butter garlic sauce. Finished with creamy burrata cheese, fresh basil, and toasted pine nuts, this elegant yet easy-to-make meal is perfect for a delightful weeknight dinner or entertaining guests.
Ingredients
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 & Toppings
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil, chopped
- ⅓ 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 for 20 minutes until they are caramelized and bursting with flavor.
- Prepare the Chicken: Slice each chicken breast horizontally into thin cutlets. Season both sides with salt, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook the chicken cutlets for about 5 minutes on each side until they turn golden brown and are fully cooked through. Remove the chicken from the skillet and let it rest before slicing to retain juiciness.
- Make the Lemon Butter Garlic Sauce: Using the same skillet, add the lemon slices, minced garlic, and unsalted butter. Cook over low to medium heat for a few minutes until the lemon releases its juices and the mixture becomes aromatic. Remove the lemon slices from the sauce and set the sauce aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions until al dente. Drain the pasta, then toss it with the prepared lemon butter garlic sauce to coat evenly.
- Assemble the Dish: Add the sliced chicken and roasted tomatoes to the sauced spaghetti, gently tossing to combine all ingredients. Transfer the mixture to serving plates. Tear the burrata cheese over the top for a creamy finish, then garnish with freshly chopped basil and lightly toasted pine nuts to add a delightful crunch and fresh herbal flavor.
Notes
- For best results, let the chicken rest after cooking to maintain its juiciness before slicing.
- Use fresh lemon for the best citrus flavor in the butter sauce.
- You can toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant.
- If burrata is unavailable, fresh mozzarella can be a substitute but the creaminess will be less pronounced.
- This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
