Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce
A delightful dish featuring tender chicken, juicy roasted tomatoes, and creamy burrata, enhanced by a zesty lemon butter garlic sauce.
Servings: 4 servings
Calories: 650kcal
Ingredients
For the roasted tomatoes
- 10 oz cherry or grape tomatoes, halved These sweet, burst-in-your-mouth tomatoes lay the groundwork for a vibrant dish.
- 2 tbsp olive oil A healthy fat that brings together the fresh flavors while adding a touch of richness.
- 3 cloves garlic, minced Aromatic and pungent, fresh garlic elevates the dish with its signature flavor.
- Salt and pepper, to taste Essential seasonings that enhance the natural flavors.
For the chicken
- 1.5 lbs chicken breasts, thinly sliced Juicy and protein-rich, the chicken serves as the heart of this recipe.
- 1/4 tsp salt A small measure to ensure the chicken is seasoned perfectly.
- 2 tsp smoked paprika Infuses a subtle smoky flavor, adding depth to the chicken.
- 1 tsp Italian seasoning A fragrant mix of herbs that provides an authentic Italian essence.
- 2 tbsp olive oil Used to sear the chicken, ensuring it turns golden brown.
- 1/2 lemon thinly sliced Lemons brighten the dish with their refreshing acidity.
- 4 cloves garlic, minced Extra garlic enhances the dish’s overarching flavor.
For the sauce and garnish
- 4 tbsp butter Creamy and luxurious, forms the base of our lemon-garlic sauce.
- 8 oz spaghetti The quintessential pasta that carries all the other delicious ingredients.
- 8 oz burrata cheese This creamy cheese melts over the hot pasta, elevating it to gourmet status.
- 1/2 cup chopped fresh basil Adds freshness and color.
- 1/3 cup toasted pine nuts Adds texture and a rich flavor note.
Instructions
Roast the Tomatoes
- Preheat your oven to 400°F (200°C). Toss the halved cherry or grape tomatoes with olive oil, minced garlic, salt, and pepper in a bowl. Spread them onto a baking sheet in an even layer, then roast in the oven for approximately 20 minutes until soft and slightly caramelized. Set aside.
Cook the Chicken
- Season the thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium heat and sear the chicken for about 5 minutes on each side until golden and cooked through. Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing thinly.
Make Lemon Butter Sauce
- In the same skillet, add the thin lemon slices, minced garlic, and butter. Sauté for approximately 2 minutes until the butter melts and the flavors meld. Remove and discard the lemon slices, keeping the sauce in the skillet.
Boil the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve about 1/2 cup of the pasta water before draining. Add the spaghetti to the skillet with the lemon butter sauce and toss to coat.
Assemble and Serve
- Plate the spaghetti, top with sliced chicken and roasted tomatoes. Tear burrata cheese over the top and sprinkle with fresh basil and toasted pine nuts. Serve immediately and enjoy!
Notes
To store leftovers, place in an airtight container in the refrigerator for up to 3 days. For freezing, allow cooling before transferring to a freezer-safe container; can be frozen for up to 3 months. Reheat with a splash of water.