Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutesServings: 4 | Calories: 875 kcal per serving
This Chicken Spaghetti with Burrata, cherry tomatoes, and lemon butter garlic sauce is pure comfort in a bowl. It brings together juicy seared chicken, creamy burrata cheese, sweet roasted tomatoes, and a bright, garlicky lemon butter sauce for a dish that’s both elegant and easy to make. It’s a fantastic weeknight option that feels special enough for a weekend dinner. Whether you’re cooking for family or guests, this pasta is always a hit.
Ingredients
For the Roasted Tomatoes:
10 oz cherry or grape tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
For the Chicken Pasta:
1.5 lb chicken breasts (2 large boneless, skinless), halved horizontally
¼ teaspoon salt
2 teaspoons smoked paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
½ lemon, thinly sliced (preferably Meyer lemon)
4 cloves garlic, minced
4 tablespoons butter
8 oz spaghetti
8 oz burrata cheese
To Garnish:
½ cup fresh basil, chopped
⅓ cup pine nuts, lightly toasted
Instructions
Roast the Tomatoes
Preheat your oven to 400°F. Toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet lined with parchment paper in a single layer. Roast for 20 minutes while you prep the rest of the dish.
Cook the Chicken
Season thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes per side, or until fully cooked. Transfer to a plate and slice into thin strips.
Make the Sauce
In the same skillet, reduce heat to low-medium. Add lemon slices, minced garlic, and butter. Sauté for a couple of minutes until the lemon softens and the garlic becomes fragrant. Remove from heat.
Cook the Pasta
While the sauce is simmering, boil spaghetti in a large pot of salted water according to package instructions. Drain and add the cooked pasta directly into the skillet with the lemon butter sauce. Toss to coat evenly, then remove and discard lemon slices.
Assemble the Dish
Top the spaghetti with sliced chicken and the roasted tomatoes. Plate individual servings and add torn burrata cheese on top of each. Sprinkle with chopped basil and toasted pine nuts just before serving.
Notes
Toasting pine nuts is quick—just place them in a preheated oven at 350°F for about 5 minutes. Keep a close eye on them as they can burn easily.
For even more flavor, marinate the chicken in the spices for 15–30 minutes ahead of cooking.
Burrata should be added just before serving to keep its texture creamy and fresh.
If you can’t find burrata, you can substitute with fresh mozzarella, though the creaminess won’t be quite the same.
FAQs
Can I use a different pasta?
Absolutely. Linguine, fettuccine, or even penne would all work well in this recipe.
What can I use instead of pine nuts?
Chopped walnuts, almonds, or even sunflower seeds make great alternatives with a similar crunch.
Can I make this vegetarian?
Yes! Skip the chicken and add sautéed mushrooms or zucchini for a vegetarian twist.
Is this good for meal prep?
It’s best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Store the burrata separately and add it just before reheating.
Can I use dried basil instead of fresh?
Fresh basil is recommended for the best flavor, but if needed, use 1 to 2 teaspoons of dried basil in the sauce or as a garnish
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
This Chicken Spaghetti with Burrata, cherry tomatoes, and lemon butter garlic sauce is pure comfort in a bowl. It brings together juicy seared chicken, creamy burrata cheese, sweet roasted tomatoes, and a bright, garlicky lemon butter sauce for a dish that’s both elegant and easy to make. It’s a fantastic weeknight option that feels special enough for a weekend dinner. Whether you’re cooking for family or guests, this pasta is always a hit.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Roasted Tomatoes:
10 oz cherry or grape tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
For the Chicken Pasta:
1.5 lb chicken breasts (2 large boneless, skinless), halved horizontally
¼ teaspoon salt
2 teaspoons smoked paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
½ lemon, thinly sliced (preferably Meyer lemon)
4 cloves garlic, minced
4 tablespoons butter
8 oz spaghetti
8 oz burrata cheese
To Garnish:
½ cup fresh basil, chopped
⅓ cup pine nuts, lightly toasted
Instructions
Roast the Tomatoes
Preheat your oven to 400°F. Toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet lined with parchment paper in a single layer. Roast for 20 minutes while you prep the rest of the dish.
Cook the Chicken
Season thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes per side, or until fully cooked. Transfer to a plate and slice into thin strips.
Make the Sauce
In the same skillet, reduce heat to low-medium. Add lemon slices, minced garlic, and butter. Sauté for a couple of minutes until the lemon softens and the garlic becomes fragrant. Remove from heat.
Cook the Pasta
While the sauce is simmering, boil spaghetti in a large pot of salted water according to package instructions. Drain and add the cooked pasta directly into the skillet with the lemon butter sauce. Toss to coat evenly, then remove and discard lemon slices.
Assemble the Dish
Top the spaghetti with sliced chicken and the roasted tomatoes. Plate individual servings and add torn burrata cheese on top of each. Sprinkle with chopped basil and toasted pine nuts just before serving.
Notes
Toasting pine nuts is quick—just place them in a preheated oven at 350°F for about 5 minutes. Keep a close eye on them as they can burn easily.
For even more flavor, marinate the chicken in the spices for 15–30 minutes ahead of cooking.
Burrata should be added just before serving to keep its texture creamy and fresh.
If you can’t find burrata, you can substitute with fresh mozzarella, though the creaminess won’t be quite the same