Chicken Spaghetti with Burrata and Garlic Lemon Butter Sauce
This vibrant dish fuses juicy pan-seared chicken, silky spaghetti, and roasted cherry tomatoes, all tossed in a zesty garlic lemon butter sauce. Creamy burrata melts richly into the warm pasta, providing cheesy decadence in every twirl. Finished with fresh basil and toasted pine nuts, it’s an elegant yet approachable meal that bursts with flavor and freshness—perfect for a weeknight treat or an impressive dinner!
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.
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