Introduction to Chicken Spaghetti with Burrata

If you love bright, creamy pasta dishes, this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a winner. Tender spaghetti is tossed in a fragrant lemon-butter and garlic sauce, paired with seasoned roasted chicken and sweet roasted cherry tomatoes, then finished with soft, creamy Burrata. The combination yields a dish that’s comforting yet elegant—perfect for weeknights, date nights, or dinner parties. The flavors are Mediterranean-inspired but simple to prepare with pantry staples and fresh produce.

Ingredients

Quantities below serve about 4 people.

• Roasted Tomatoes
  • 10 oz cherry tomatoes, halved
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
• Chicken & Pasta
  • 1.5 lbs chicken breast, trimmed and 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 unsalted butter
  • 8 oz spaghetti
  • 8 oz Burrata cheese, divided
• Garnish
  • ½ cup fresh basil, chopped
  • ⅓ cup pine nuts, toasted

Optional substitutions:

• Replace Burrata with fresh mozzarella for a lighter finish.
• Use gluten-free spaghetti if needed.
• Swap pine nuts for toasted sunflower seeds for a nut-free option.

How to Make Chicken Spaghetti with Burrata: Step by Step

Step 1: Roast the Tomatoes

Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons olive oil, the minced garlic, salt and pepper. Spread on a parchment-lined baking sheet and roast for about 20 minutes, until the tomatoes are soft and beginning to caramelize. Roasted tomatoes add concentrated sweetness and a silky texture to the pasta.

Step 2: Prepare the Chicken

While the tomatoes roast, slice the chicken breasts horizontally so pieces are even and cook quickly. Season with salt, smoked paprika and Italian seasoning. Heat 2 tablespoons olive oil in a skillet over medium heat and cook the chicken 4–6 minutes per side, until golden and cooked through. Transfer to a cutting board, let rest for a few minutes, then slice thinly against the grain.

Step 3: Make the Lemon Butter Garlic Sauce

In the same skillet, melt 4 tablespoons butter over low–medium heat. Add lemon slices and the remaining minced garlic and cook 2–3 minutes until fragrant and the lemon begins to release juices. Keep the heat gentle so the butter doesn’t brown; adjust seasoning with a pinch of salt and pepper. For a slightly creamier sauce, stir in 1 tablespoon heavy cream at this stage.

Step 4: Cook the Spaghetti

Bring a large pot of salted water to a rolling boil and cook spaghetti according to package instructions until al dente. Reserve a splash of pasta cooking water, then drain. Return the pasta to the skillet with the lemon-butter sauce and toss thoroughly, adding a little reserved pasta water if needed to loosen and evenly coat the strands.

Step 5: Assemble and Serve

Remove lemon slices from the skillet. Add the roasted tomatoes and sliced chicken to the pasta and toss gently. Divide the pasta between plates and top each serving with portions of Burrata; the warm pasta will slightly melt the Burrata and create a luscious, creamy center. Finish with chopped basil and toasted pine nuts for texture and fresh aroma.

Helpful Tips

• Fresh ingredients matter: Ripe tomatoes, fresh garlic and basil dramatically improve flavor.
• Don’t overcook the chicken: Slicing thin and cooking at moderate heat keeps meat tender and juicy.
• Al dente pasta: Cook pasta slightly firm; it will relax when tossed with the hot sauce.
• Make it spicy: Add a pinch of red pepper flakes to the sauce for heat.
• Thicker sauce: Stir in a tablespoon of cream to enrich and thicken the lemon-butter sauce.

Serving Suggestions

Serve this pasta alongside a crisp cucumber and tomato salad for contrast. A bright white wine such as Sauvignon Blanc or Pinot Grigio pairs well with the lemon-butter flavors. Finish the meal with a light lemon or berry dessert to echo the citrus notes.

Nutritional Information (per serving)

• Calories: 875 kcal
• Fat: 48 g
• Carbohydrates: 68 g
• Protein: 38 g
• Fiber: 4 g
• Sodium: 900 mg

This dish is protein-rich from the chicken and provides a balanced mix of carbohydrates and fats. To reduce calories or fat, use less butter or a lighter cheese alternative and swap in whole-grain or smaller portion sizes of pasta.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to restore moisture. Burrata is best added fresh when serving; if leftovers include Burrata, expect a softer texture after chilling.

Frequently Asked Questions

Q: Can I prepare this ahead?
A: Yes. Roast the tomatoes and cook the chicken ahead of time. Keep components separate and combine just before serving so pasta and Burrata stay fresh.

Q: What can I use instead of Burrata?
A: Fresh mozzarella or a spoonful of ricotta can substitute, though Burrata delivers a creamier, indulgent finish.

Q: Can other pasta shapes be used?
A: Absolutely. Linguine, fettuccine or penne work well—choose what you prefer or have on hand.

Q: Is this recipe gluten-free?
A: Yes, simply use gluten-free spaghetti; the rest of the ingredients are naturally gluten-free.

Related Recipe Ideas

• Cheesy Chicken Spaghetti — a creamy, cheesy variation
• Crockpot Chicken Spaghetti with Rotel — a slow-cooker version for busy days