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.
