Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a zesty, comforting dish that brings restaurant-level flavor to your own home kitchen. Imagine twirls of tender spaghetti wrapped in a glossy lemon-butter garlic sauce, dotted with juicy bites of seasoned chicken, and crowned with rich, creamy burrata that melts beautifully into every forkful. Finished with a fresh lemony brightness and a shower of parsley, this pasta is the perfect weeknight treat that feels special enough for guests, but easy and quick enough for your busiest evenings.
Ingredients You’ll Need
This recipe comes together with simple but absolutely essential ingredients—each one pulling its weight when it comes to flavor, texture, and visual appeal. The freshness of lemon, smoothness of burrata, and gentle warmth of garlic all work in harmony, while basic pantry staples pull everything together.
- Spaghetti (12 oz): The ideal canvas—choose a classic pasta that holds the sauce well and offers toothsome al dente texture.
- Olive Oil (2 tablespoons): This adds a fruity base flavor and helps the chicken get delightfully golden.
- Boneless, Skinless Chicken Breasts (1 pound, thinly sliced): Tender protein to bulk up the dish; slicing thinly ensures quick, even cooking.
- Salt (1 teaspoon): Essential for seasoning both the chicken and the pasta water—it really makes all the flavors pop.
- Black Pepper (1/2 teaspoon): For a little subtle heat and earthy depth.
- Italian Seasoning (1 teaspoon): Adds herby complexity—if you have a favorite blend, use it!
- Unsalted Butter (4 tablespoons): Creates the lush base for the lemon garlic sauce, adding richness without overpowering.
- Garlic Cloves (4, minced): Nothing beats the aroma and sweet pungency of fresh garlic in pasta.
- Zest and Juice of 1 Lemon: You’ll get brightness and tang throughout the dish—zest for fragrance, juice for acidity.
- Chicken Broth (1/2 cup): This deglazes the pan and makes the sauce glossy and extra savory.
- Grated Parmesan Cheese (1/2 cup): Adds a nutty, salty umami quality and gives body to the sauce.
- Chopped Fresh Parsley (1/4 cup): A burst of color and herbal freshness.
- Burrata Cheese (8 oz, 2–3 small balls): The creamy centerpiece—torn over the hot pasta, it melts into pools of luxury.
- Lemon Wedges (for serving): Guests can squeeze on extra lemon for that final fresh touch.
How to Make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
Step 1: Cook the Spaghetti
Bring a big pot of salted water to a rolling boil, then toss in your spaghetti. Cook it according to package instructions until it’s just al dente—the pasta will finish mingling later in the sauce. Reserve about half a cup of the pasta cooking water before you drain, as it can help loosen your sauce at the very end.
Step 2: Sauté the Chicken to Perfection
While the spaghetti bubbles away, set a large skillet over medium heat and add the olive oil. Season the thinly sliced chicken with salt, pepper, and Italian seasoning, then sear it in the hot pan. Cook for 5–6 minutes, stirring occasionally, until the chicken turns golden and is cooked through. Transfer it to a plate and keep it handy.
Step 3: Build the Lemon Butter Garlic Sauce
In the same skillet, drop in the unsalted butter and let it melt, then sprinkle in the minced garlic. Stir and cook for about a minute, just until the garlic becomes fragrant (not brown). Pour in the lemon zest, lemon juice, and chicken broth, stirring up any golden bits from the bottom of the pan. Let the mixture simmer gently for 2–3 minutes until everything is beautifully combined and aromatic.
Step 4: Combine and Toss
Lower the heat and tip your drained spaghetti right into the skillet with the sauce. Add the golden chicken back in, then shower the whole thing with grated Parmesan. Toss thoroughly so every strand is slicked with sauce. If things look a bit dry, drizzle in that reserved pasta water until your desired consistency is reached.
Step 5: Serve with Burrata and Fresh Garnishes
Now comes the best part! Swirl the saucy chicken spaghetti onto plates or a serving platter, then tear the burrata and scatter it over the top. The heat will melt it into gooey puddles of cream. Sprinkle with chopped parsley and nestle in a few lemon wedges for squeezing. The result: a Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce that’s as dreamy as it looks.
How to Serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
Garnishes
The finishing touches are just as important as the sauce itself. A generous sprinkle of freshly chopped parsley brightens the flavors and adds a pop of color, while extra Parmesan, cracked black pepper, and those lemon wedges let each person adjust the flavors at the table. Always add the burrata last, tearing it gently and letting the cream ooze right into the pasta—it’s the star, and it deserves center stage.
Side Dishes
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is hearty enough to stand on its own, but it pairs beautifully with a crisp arugula salad tossed in a lemon vinaigrette, or some simply roasted asparagus or broccolini. Warm, crusty bread is also a must for sopping up every last drop of that magical sauce.
Creative Ways to Present
For an impressive presentation, twirl the pasta high using tongs and settle it into a shallow bowl before topping with burrata and fresh herbs. Or, make it a family-style feast by serving everything in a big platter at the center of the table. For a date night touch, split the pasta into individual nests, top each with a whole small ball of burrata, and finish with a flourish of lemon zest and parsley.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce, let everything cool to room temperature first. Store the pasta and chicken in an airtight container in the fridge for up to 3 days. Keep extra burrata separate, if possible, to maintain its best texture for reheating.
Freezing
While the sauce and chicken freeze fairly well, burrata is best enjoyed fresh. If you want to freeze the spaghetti, portion it into freezer-safe containers without the cheese topping. Thaw overnight in the refrigerator before reheating, and always add fresh burrata just before serving to keep things luxuriously creamy.
Reheating
To reheat, tip the pasta and chicken into a skillet with a splash or two of chicken broth or reserved pasta water. Gently rewarm over medium heat, stirring often until hot. Add the burrata cheese at the very end, letting the warmth of the pasta do the heavy lifting so the cheese turns irresistibly gooey again.
FAQs
Can I substitute rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Simply shred the cooked chicken and add it after the sauce is made, just long enough to warm through. It’s perfect for making Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce even quicker on a busy evening.
Is there a vegetarian version of this recipe?
Yes! Simply skip the chicken and use extra veggies (like sautéed zucchini, asparagus, or spinach) for a delicious vegetarian option. The flavors of burrata, lemon, garlic, and parmesan will still shine beautifully through the pasta.
Can I make this dish gluten-free?
You sure can. Use your favorite gluten-free spaghetti and double-check your chicken broth to ensure it’s GF as well. Every other ingredient in Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is naturally gluten-free.
Does burrata have to be served cold, or can I warm it?
Burrata is best added straight from the fridge, but placed right on top of the hot pasta. The heat will slightly melt the creamy center, giving you that wonderful oozy effect without losing the cheese’s signature delicate texture.
What wine pairs best with this recipe?
Bright, crisp whites like a Sauvignon Blanc or Pinot Grigio are amazing with Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce, as they complement the lemony freshness and cut through the richness of the cheese and butter. For red lovers, a lightly chilled Pinot Noir is also a beautiful match.
Final Thoughts
If you’re craving a pasta night that’s guaranteed to wow, give Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce a try. It’s richly flavorful, incredibly easy to prepare, and makes every dinner feel like a special occasion. I can’t wait for you to dig in and discover just how irresistible this is!
Print
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious yet simple dish with Chicken Spaghetti topped with creamy Burrata and a zesty Lemon Butter Garlic Sauce. This Italian-American fusion recipe is perfect for a cozy dinner at home.
Ingredients
Spaghetti:
- 12 oz spaghetti
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Lemon Butter Garlic Sauce:
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- zest and juice of 1 lemon
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Additional:
- 8 oz burrata cheese (2–3 small balls)
- lemon wedges, for serving
Instructions
- Cook the Spaghetti: Boil spaghetti until al dente. Reserve 1/2 cup pasta water.
- Cook the Chicken: Season chicken and cook until golden and cooked through.
- Prepare the Lemon Butter Garlic Sauce: Melt butter, sauté garlic, add lemon zest, juice, and broth. Simmer.
- Combine: Add drained spaghetti, chicken, Parmesan to the sauce. Toss and adjust consistency with pasta water.
- Serve: Top with torn burrata, parsley, and lemon wedges.
Notes
- Substitute rotisserie chicken for quicker prep.
- Customize with red pepper flakes or spinach.
- Add burrata just before serving for creaminess.
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