Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
A sumptuous dish combining tender chicken, creamy burrata, and aromatic lemon garlic butter, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 575kcal
Ingredients
Pasta and Chicken
- 8 oz spaghetti Choose high-quality noodles for a perfect al dente bite.
- 1.5 lb chicken breasts (2 large, skinless, boneless) Juicy and tender, they provide the protein needed for a satisfying meal.
Sauce and Seasoning
- 2 tablespoons olive oil A staple for cooking that adds richness.
- 2 teaspoons smoked paprika Provides an alluring smoky undertone to your chicken.
- 1/4 teaspoon salt Enhances the natural flavors.
- 1 teaspoon Italian seasoning A blend of dried herbs that brings a fragrant aroma.
- 3 cloves garlic (for tomatoes) Adds depth and flavor that complements the roasted tomatoes.
- 4 cloves garlic (for sauce) Infuses the lemon butter with aromatic goodness.
- 4 tablespoons butter The richness that forms the base of your creamy sauce.
- 1/2 lemon thinly sliced (preferably Meyer lemon) Offers bright acidity and zest, elevating the dish.
Garnish and Vegetables
- 10 oz cherry tomatoes, halved Sweet and juicy, they add color and freshness to the dish.
- 8 oz Burrata cheese Creamy and indulgent, it adds a luxurious finish to your pasta.
- 1/2 cup fresh basil, chopped Provides a fragrant and fresh herbal note.
- 1/3 cup pine nuts, lightly toasted Adds crunch and a hint of nuttiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for roasting tomatoes.
- Toss halved tomatoes with olive oil, minced garlic, salt, and pepper.
- Spread seasoned tomatoes on a lined baking sheet and roast for about 20 minutes.
- Slice chicken breasts in half horizontally for even cooking.
- Season chicken with salt, smoked paprika, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat and cook chicken for about 5 minutes per side until golden brown. Remove and slice thinly.
- In the same skillet, add lemon slices, minced garlic, and butter, cooking gently for a couple of minutes.
- Boil spaghetti according to package directions until al dente, then drain and add to the skillet. Toss to coat.
- Top the pasta with sliced chicken and roasted tomatoes.
- Tear Burrata over the pasta and sprinkle with fresh basil and pine nuts.
Serving
- Serve immediately for best flavor.
Notes
For an extra burst of flavor, marinate the chicken in olive oil, garlic, and smoked paprika for at least 30 minutes before cooking. Optional: Add a pinch of red pepper flakes for heat.