If you’re looking for a dish that brilliantly balances freshness and comfort, the Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe is an absolute winner. Imagine tender, smoky chicken nestled among perfectly al dente spaghetti, all coated in a luscious lemon butter garlic sauce that sings with bright, buttery notes. Then, there’s the crowned jewel: creamy burrata melting into every bite alongside roasted cherry tomatoes bursting with sweetness, fresh basil leaves, and a crunch from toasted pine nuts. This recipe is a delicious symphony of flavors and textures that feels both indulgent and effortlessly elegant.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building layers of flavor and texture in the dish. Simple pantry staples meet fresh produce and artisanal cheese for a meal that’s as vibrant in color as it is in taste.
- Cherry tomatoes (10 oz): Roasting them caramelizes their natural sweetness, giving depth and juiciness to the pasta.
- Olive oil (2 tbsp + 2 tbsp): Used both for roasting and cooking, it adds richness and helps meld flavors beautifully.
- Garlic (3 cloves + 4 cloves): Minced garlic in the roasted tomatoes and sauce brings aromatic warmth and character to every bite.
- Salt & pepper: Essential for seasoning to enhance the natural flavors without overpowering.
- Boneless, skinless chicken breasts (1.5 lbs): Thinly sliced and seasoned to ensure juicy, flavorful protein.
- Smoked paprika (¼ tsp): Adds a subtle smoky twist to the chicken, elevating the dish’s complexity.
- Italian seasoning (2 tsp): A classic herbal blend that brings an earthy Mediterranean flair.
- Lemon (½ lemon, thinly sliced): Infuses the sauce with refreshing citrus brightness and slight acidity.
- Unsalted butter (4 tbsp): Creates that velvety lemon butter garlic sauce—the heart of this recipe.
- Spaghetti (8 oz): The perfect canvas to carry all those vibrant flavors.
- Burrata cheese (8 oz): Adds luxuriously creamy richness that melts into the pasta for an impressive finish.
- Fresh basil (½ cup, chopped): Imparts a fragrant herbaceous note and pops of bright green color.
- Pine nuts (â…“ cup, lightly toasted): Provide a satisfying crunch and buttery undertone to the final dish.
How to Make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400°F (200°C), then toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them out evenly on a parchment-lined baking sheet. Roast these beauties for about 20 minutes until they become wonderfully caramelized and bursting with intense, concentrated flavor. This step transforms simple tomatoes into a sweet and savory highlight of the dish.
Step 2: Prepare the Chicken
Slice each chicken breast horizontally into thin cutlets so they cook quickly and evenly. Season both sides generously with salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a skillet over medium heat, then cook the chicken for 5 minutes on each side until they achieve a gorgeous golden-brown crust and are fully cooked through. Remove from heat and let the chicken rest for a few minutes before slicing it thinly.
Step 3: Make the Lemon Butter Garlic Sauce
In the same skillet used for the chicken, add thin lemon slices, minced garlic, and unsalted butter over a low to medium heat. Let the butter melt slowly and the lemon release its juices. This process transforms the simple ingredients into a bright, silky sauce that’s bursting with freshness and flavor. Remove the lemon slices before the next step.
Step 4: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the pasta, then toss it immediately with the lemon butter garlic sauce. This ensures every strand of spaghetti is luxuriously coated — the perfect base for our star ingredients.
Step 5: Assemble the Dish
Gently combine the sliced chicken and the roasted cherry tomatoes with the sauced spaghetti, folding everything together so that the flavors mingle beautifully. Plate the pasta, then tear the burrata cheese generously over the top, letting it melt into the warm strands. Finish by sprinkling fresh chopped basil and toasted pine nuts for aromatic freshness and a delightful crunch that will keep every bite exciting.
How to Serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
Garnishes
Adding fresh basil and toasted pine nuts is more than just decorative; they elevate the dish through fresh herbal brightness and a crunchy texture that contrasts perfectly with creamy burrata and tender chicken. Feel free to add an extra drizzle of good-quality olive oil or a hint of cracked black pepper for an enticing aroma right before serving.
Side Dishes
This dish pairs beautifully with a light green salad—think arugula with lemon vinaigrette—to complement the richness without weighing you down. Crunchy garlic bread or a crusty baguette also make wonderful companions, perfect for mopping up every last bit of that heavenly lemon butter garlic sauce.
Creative Ways to Present
Try serving the spaghetti in individual shallow bowls to showcase the burst of colors from cherry tomatoes, basil, and the creamy burrata topping. For a rustic touch, use a wooden board for plating and scatter pine nuts and basil leaves artistically around the edges. Presentation can truly bring out the inviting nature of this dish and make your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the burrata separate until just before serving, as reheating it can cause the cheese to lose its creamy charm.
Freezing
This dish can be frozen, but the texture of the burrata will change upon thawing, so avoid freezing the cheese with the pasta. Instead, freeze the chicken, roasted tomatoes, and pasta combined with the lemon butter garlic sauce. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the pasta and chicken in a skillet over low heat, adding a splash of water or olive oil if it feels dry. Warm it slowly to prevent the chicken from drying out. After warming, top with fresh burrata and basil to refresh the creaminess and herbal brightness.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While spaghetti is traditional and carries the sauce beautifully, feel free to swap in linguine, fettuccine, or even penne. Just adjust cooking times accordingly to achieve that perfect al dente texture.
Is burrata essential, or can I substitute it?
Burrata is a signature ingredient here, bringing rich creaminess that elevates the dish. If unavailable, fresh mozzarella is a decent substitute, though it lacks the same luscious interior texture burrata provides. For a non-dairy option, you might try a creamy cashew-based cheese.
How can I make this recipe dairy-free?
To make it dairy-free, simply swap the butter for a plant-based alternative and replace burrata with a dairy-free cheese or avocado for creaminess. The roasted tomatoes and lemon butter garlic sauce can both be adapted easily without losing flavor.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat, shaking the pan frequently until they turn golden brown and smell nutty—this only takes a few minutes. Keep a close eye on them, as they can burn quickly and develop bitterness.
Can I prepare parts of this recipe in advance?
Yes! Roasted tomatoes and cooked, sliced chicken can be prepared a day ahead and refrigerated. The lemon butter garlic sauce is best made fresh but can be reheated gently. Assemble and add burrata just before serving for the best texture and flavor.
Final Thoughts
If you crave a dish that feels like a warm hug with a fresh twist, do yourself a favor and try this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe. It captures that beautiful balance of comfort and brightness, creamy richness and lightness, with each ingredient playing its part perfectly. It’s a recipe that shines on a casual weeknight just as well as a special dinner party. Trust me, once you make it, it’ll quickly become one of your favorite go-to meals.
Print
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Chicken Spaghetti recipe featuring roasted cherry tomatoes, tender seasoned chicken cutlets, and a luscious lemon butter garlic sauce. Finished with creamy burrata cheese, fresh basil, and toasted pine nuts, this dish offers a delightful blend of textures and bright Mediterranean-inspired flavors perfect for a satisfying dinner.
Ingredients
Roasted Tomatoes
- 10 oz cherry tomatoes, halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt & pepper, to taste
Chicken
- 1.5 lbs boneless, skinless chicken breasts
- ¼ tsp salt
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Lemon Butter Garlic Sauce
- ½ lemon, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
Pasta and Garnishes
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil, chopped
- â…“ cup pine nuts, lightly toasted
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread the tomatoes evenly on a parchment-lined baking sheet and roast in the oven for about 20 minutes until they become caramelized and tender.
- Prepare the Chicken: Slice each chicken breast horizontally to create thin cutlets. Season both sides with salt, smoked paprika, and Italian seasoning evenly. Heat olive oil in a skillet over medium heat, then cook the chicken cutlets for approximately 5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing.
- Make the Lemon Butter Garlic Sauce: Using the same skillet, add the thin lemon slices, minced garlic, and butter. Cook over low to medium heat for a few minutes until the lemon releases its juices and melds with the butter and garlic, creating a fragrant sauce. Remove the lemon slices and set the sauce aside.
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and immediately toss it with the prepared lemon butter garlic sauce to coat thoroughly.
- Assemble the Dish: Add the sliced chicken and the roasted cherry tomatoes to the pasta, tossing gently to combine all flavors. Transfer the mixture to serving plates and tear fresh burrata cheese over the top for a creamy finish. Garnish with chopped fresh basil and lightly toasted pine nuts to add a fresh and crunchy touch.
Notes
- Make sure to not overcook the spaghetti; al dente texture works best to hold the sauce.
- Resting the chicken after cooking ensures juicier slices.
- To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
- Feel free to substitute burrata with fresh mozzarella if unavailable.
- The lemon butter garlic sauce can be made a bit ahead and reheated gently before tossing with pasta.
