Description

A refreshing yet comforting pasta dish featuring tender chicken, spaghetti, and a silky lemon butter garlic sauce, topped with creamy burrata and fresh herbs. Perfect for weeknights or elegant dinners.

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz spaghetti
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced
Zest and juice of 1 large lemon
1 ball burrata cheese (or more to taste)
2 tbsp fresh parsley, chopped
1/4 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Salt and cracked black pepper to taste

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Instructions

Prep all ingredients: slice chicken, mince garlic, zest and juice the lemon.
Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water and drain.
Heat olive oil in a skillet over medium-high heat. Cook chicken with salt and pepper for 5–7 minutes until golden and cooked through. Set aside covered.
Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute until fragrant.
Stir in lemon zest and juice. Simmer gently for 1–2 minutes to meld flavors.
Return chicken to the skillet, add spaghetti, and toss to coat. Add reserved pasta water as needed to loosen the sauce.
Tear burrata over the hot pasta, allowing it to melt. Garnish with parsley, Parmesan, and optional red pepper flakes. Serve immediately.

Notes

Top with extra lemon zest, cracked pepper, and a drizzle of olive oil for presentation.
Pairs well with salads, sautéed greens, or crusty bread.
To store, keep burrata separate and add fresh upon reheating.
Can be made vegetarian or gluten-free with simple swaps.