Lemon Garlic Chicken Spaghetti with Creamy Burrata

Description

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a bright, comforting dish that blends Mediterranean freshness with familiar pasta comfort.
Tender chicken and caramelized roasted cherry tomatoes are tossed with spaghetti in a silky lemon–butter garlic sauce, then finished with creamy Burrata,
fresh basil and toasted pine nuts for texture. It’s an elegant weeknight dinner or an easy showstopping plate for guests.

Ingredients

For Roasted Tomatoes

• 10 oz cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and black pepper, to taste

For Chicken Pasta

• 1.5 lb boneless, skinless chicken breast, thinly sliced
• ¼ tsp salt
• 2 tsp smoked paprika
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• ½ lemon, thinly sliced
• 4 cloves garlic, minced
• 4 tbsp butter
• 8 oz spaghetti
• 8 oz Burrata cheese

For Garnish

• ½ cup fresh basil, chopped
• ⅓ cup pine nuts, lightly toasted

Optional substitutions: For a dairy-free version, use a vegan soft cheese in place of Burrata. Substitute gluten-free pasta if needed.

Instructions

Step 1 — Roast the tomatoes

1. Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tbsp olive oil, 3 cloves minced garlic, salt and pepper.
2. Spread the tomatoes in a single layer on a parchment-lined baking sheet and roast about 20 minutes, until soft and beginning to caramelize.

Step 2 — Cook the chicken

1. Season the thinly sliced chicken with ¼ tsp salt, smoked paprika and Italian seasoning.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the chicken 4–6 minutes per side, until cooked through (165°F internal).
3. Remove the chicken and slice it thinly.

Step 3 — Make the lemon butter garlic sauce

1. In the same skillet, reduce heat to medium-low and add the lemon slices, 4 cloves minced garlic and 4 tbsp butter. Cook 2–3 minutes to soften the garlic and release lemon juices, then remove from heat.

Step 4 — Cook the spaghetti

1. Bring a large pot of salted water to a boil and cook 8 oz spaghetti according to package directions until al dente. Drain, reserving a splash of pasta water if you like.
2. Add the drained spaghetti to the skillet with the lemon garlic butter and toss to coat, adding a little reserved pasta water if needed to loosen the sauce.

Step 5 — Combine

1. Add the sliced chicken and the roasted tomatoes to the pasta and gently toss to combine. Remove lemon slices before serving.

Step 6 — Serve

1. Divide pasta among plates, top each portion with torn or whole balls of Burrata. Garnish with chopped fresh basil and toasted pine nuts.

Helpful Tips

• Use the ripest cherry tomatoes you can find for the best sweetness and texture when roasted.
• If Burrata is unavailable, fresh mozzarella balls or a dollop of ricotta offer a pleasant creaminess.
• Toast pine nuts briefly in a dry pan over medium heat until golden and fragrant—watch them closely, they burn fast.
• To prevent soggy tomatoes, avoid crowding them on the baking sheet; give them space to roast evenly.
• Use a heavy skillet (cast iron or stainless) to get even cooking and to capture the flavorful pan juices.

Serving Suggestions

Serve this chicken spaghetti with a simple green salad or roasted seasonal vegetables. Crusty garlic bread is perfect for mopping up the lemon butter sauce.
The dish pairs well with a crisp white wine or sparkling water with lemon for a lighter option.

Nutritional Information

Approximate per serving:

• Calories: 875 kcal
• Fat: 48 g
• Carbohydrates: 64 g
• Protein: 43 g
• Vitamins: Good source of vitamin C from lemon and vitamin A from tomatoes; calcium from Burrata.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet with a splash of water or chicken broth to prevent the pasta from drying out.
Add fresh basil after reheating and place Burrata on top just before serving for the best texture.

Frequently Asked Questions

Can I use a different cheese instead of Burrata?
Yes. Fresh mozzarella or a creamy ricotta are good alternatives if Burrata isn’t available.

Can I prepare parts of this dish in advance?
Absolutely. Roast the tomatoes and cook the chicken ahead of time. Reheat gently and finish the sauce and assembly when ready to serve.

What pasta works best?
Spaghetti is classic here, but linguine or fettuccine also work well with the lemon butter sauce.

Can I make this vegetarian?
Yes—omit the chicken and add extra roasted vegetables or a plant-based protein like marinated tofu or tempeh.

Related Recipes

• Crockpot Chicken Spaghetti with Rotel
• Tzatziki Chicken Salad

Conclusion

This Chicken Spaghetti with Burrata and Lemon Garlic Butter Sauce is a versatile, flavorful recipe that balances creamy cheese, bright lemon, and roasted tomato sweetness.
It’s straightforward to prepare and impressive to serve—perfect for a cozy family meal or a casual dinner party. Enjoy, and feel free to adapt it to your tastes.