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

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 & Toppings

8 oz spaghetti
8 oz burrata cheese
½ cup fresh basil, chopped
⅓ cup pine nuts, lightly toasted

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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