Okay, hear me out. Chicken spaghetti? Yeah, it’s a thing. But Chicken Spaghetti with Burrata and Garlic Lemon Butter Sauce? That’s a mood. That’s the kinda dish that makes your friends ask for the recipe and your taste buds throw a little party. And no, I’m not exaggerating.
I first made this on a lazy Sunday when all I had was some leftover grilled chicken, a ball of burrata (bless the cheese aisle), and a lemon begging not to rot in my fridge. One experiment later, I was hooked—and you will be too.
What Makes This Chicken Spaghetti So Special?
Let’s break it down. This isn’t your average red-sauce pasta or a dump-everything-in-the-pot casserole. Nope. This one’s got layers of flavor that hit all the right notes—creamy, tangy, savory, buttery… basically comfort food with a personality.
Here’s the Magic Trio:
- Shredded or sliced chicken – Rotisserie? Leftovers? Grilled fresh? All good.
- Burrata cheese – That luscious, creamy interior turns every bite into a full-on romance.
- Garlic lemon butter sauce – Because nothing screams “I cook better than I actually do” like this zesty, silky number.
FYI, you don’t need to be a professional chef to pull this off. If you can boil water and squeeze a lemon, you’re halfway there 🙂
Ingredients: Keepin’ It Simple, Keepin’ It Bold
For the Main Dish:
- 12 oz spaghetti (or linguine, if you’re feeling fancy)
- 2 cups cooked chicken, shredded or sliced
- 1 ball of burrata cheese
- 2 tablespoons olive oil
- 4 tablespoons butter
- 5 cloves garlic, minced (yes, FIVE—don’t be shy)
- Juice and zest of 1 large lemon
- 1/2 teaspoon red pepper flakes (optional but encouraged)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan, because we’re not animals
Pro tip: Add spinach or arugula at the end for a sneaky veggie boost.
How to Make It (Step-by-Step Without the Overwhelm)
Step 1: Cook Your Pasta Like a Boss
Bring a pot of salted water to a boil and cook your spaghetti until it’s just al dente. You know, that sweet spot where it’s firm but not raw. Drain it and set aside—but don’t forget to save about a cup of that pasta water. You’ll thank me later.
Step 2: The Garlic Butter Party Begins
In a big ol’ skillet, melt the butter with olive oil over medium heat. Toss in your minced garlic and red pepper flakes. Stir and let it sizzle for a minute or two. It’ll smell like you know what you’re doing—because you do.
Step 3: Add the Chicken & Lemon
Toss in the shredded chicken. Stir it around so it soaks up that garlicky gold. Then, hit it with lemon juice and zest. The lemon cuts the richness and makes everything pop. Like, seriously—it’s the glow-up moment.
Step 4: Marry Everything Together
Add the cooked pasta to the skillet. Splash in some of that pasta water (start with 1/4 cup and add more if needed) to create a silky sauce. Stir everything around until the spaghetti is coated like a boss.
Step 5: Burrata Time (a.k.a. The Moment We All Wait For)
Turn off the heat. Gently tear the burrata and lay it on top of the hot pasta. Let it melt slightly, mix it in a little, and watch your life improve in real-time. Sprinkle with Parmesan and parsley.
Take a deep breath. This is what happiness smells like.
Why This Dish Works So Darn Well
1. Balanced Flavors = Big Wins
You’ve got creaminess from the burrata, acidity from the lemon, and richness from the butter. Everything balances beautifully. Ever had a pasta that felt “flat”? Not this one.
2. Flexible AF
Got leftover grilled chicken? Use it. Vegetarian? Swap the chicken for roasted mushrooms or sautéed spinach. Want to make it spicy? Go nuts with the red pepper flakes. This dish doesn’t judge.
3. One Pan, Minimal Drama
Aside from boiling pasta, everything happens in one pan. That means less cleanup and more eating. Honestly, who has time for a kitchen full of dishes?
The Burrata Factor: Is It Really Necessary?
Short answer: YES.
Longer answer: Look, I’m not trying to be dramatic, but burrata is the Beyoncé of cheeses. It brings elegance and creaminess that mozzarella wishes it had. If you can’t find burrata, fine—use fresh mozzarella. But don’t blame me when you miss that oozy center.
Pairing Ideas (Because You’re Classy Like That)
Need some sides or sips to go with this pasta beauty? Here’s what I recommend:
Drink:
- Crisp white wine like Sauvignon Blanc or Pinot Grigio
- Sparkling water with a splash of lemon, if you’re going alcohol-free
Sides:
- Garlic bread, because carbs on carbs is a lifestyle
- A simple green salad with balsamic vinaigrette to cut the richness
- Roasted asparagus or broccolini for color and crunch
Can You Make It Ahead? Kinda.
This dish is best fresh, especially because burrata doesn’t reheat well. But if you want to prep ahead:
- Cook the chicken and pasta in advance
- Make the sauce base (butter, garlic, lemon) and store it in the fridge
- When ready to serve, heat the sauce, toss everything together, and top with fresh burrata
Not ideal for meal prep, but 100% worth it for date night, dinner with friends, or treating yo’self.
Common Mistakes (So You Don’t Have to Learn the Hard Way)
Let’s avoid some rookie errors, shall we?
- Overcooking the pasta – Nobody wants mushy noodles.
- Skipping the pasta water – That starchy magic is key for emulsifying the sauce.
- Using bottled lemon juice – Just… don’t. Fresh is everything here.
- Melting the burrata too much – You want creamy puddles, not totally disintegrated cheese soup.
Quick Recap (Because TL;DR is Real)
- What is it? Spaghetti tossed in garlic lemon butter, topped with chicken and creamy burrata.
- Why is it amazing? It’s zesty, rich, and fancy-feeling with zero fuss.
- What do you need? Spaghetti, chicken, burrata, garlic, lemon, butter.
- Best part? It’s ready in under 30 minutes and makes you look like a pro.
Now You Try It
Craving comfort food with a twist? Give this recipe a go and tell me you didn’t immediately fall in love. And if you didn’t fall in love… well, you probably used bottled lemon juice. Just sayin’. 😏
Let me know how it goes. Better yet, send pics. I need to see that melty burrata in all its glory.
FAQs
Q: Can I use another cheese instead of burrata?
A: You can sub in fresh mozzarella or even ricotta, but burrata really makes the dish shine.
Q: Is this dish kid-friendly?
A: Totally! Just skip the red pepper flakes if your kiddo’s tastebuds aren’t into spice.
Q: Can I make this vegetarian?
A: Yes—swap the chicken for mushrooms, chickpeas, or sautéed spinach.
Q: How long does it keep in the fridge?
A: About 2–3 days. But the texture of the burrata will change, so it’s best eaten fresh.
Q: Do I really need pasta water?
A: Yes. It helps the sauce stick to the noodles. No excuses. Save the water!
Related Recipes:
- Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:
- Title: Crockpot Cheeseburgers
- BBQ Chicken Tostadas: Easy, Flavorful, Crunchy Recipe
Final Thoughts:
If you’ve made it this far, congrats—you’re one step away from discovering your new favorite pasta. Chicken Spaghetti with Burrata and Garlic Lemon Butter Sauce is creamy, lemony, comforting, and a little bit bougie (in the best way possible).
It’s that perfect combo of low effort and high reward, and honestly? It’ll make you look like you know what you’re doing—even if you were Googling “easy chicken pasta ideas” 10 minutes ago. IMO, that’s a win.
So go on—grab a lemon, some burrata, and make a dish that slaps. And hey, if your friends start asking for the recipe? Tell them you “just threw something together.” ;
Chicken Spaghetti with Burrata and Garlic Lemon Butter Sauce
Ingredients
- 10 oz cherry tomatoes halved
- 2 tablespoons olive oil divided
- 3 cloves garlic minced (for tomatoes) + 4 cloves garlic, minced (for sauce)
- Salt & pepper to taste
- 1.5 lbs boneless skinless chicken breasts
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ½ lemon thinly sliced
- 4 tablespoons unsalted butter
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil chopped
- ⅓ cup pine nuts lightly toasted
Instructions
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with 2 tbsp olive oil, 3 cloves garlic, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes until caramelized.
- Slice chicken breasts in half horizontally to make thin cutlets. Season with salt, smoked paprika, and Italian seasoning.
- Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken 5 minutes per side until golden and fully cooked. Let rest and then slice into strips.
- In the same skillet, add lemon slices, 4 cloves garlic, and butter. Cook gently over low-medium heat until lemons release their juice and garlic softens. Remove lemon slices.
- Cook spaghetti according to package instructions; drain and toss with the lemon garlic butter sauce.
- Assemble: Gently toss spaghetti with sliced chicken and roasted tomatoes.
- Divide among plates, tear burrata over the top, and garnish with fresh basil and toasted pine nuts. Serve immediately and enjoy!
Notes
- Bring burrata to room temperature before topping the pasta for superior creaminess.
- Swap pine nuts for sliced almonds if needed.
- Use any long pasta—fettuccine, linguine, or bucatini work well.
- Leftovers keep well covered in the fridge for up to 2 days.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made
