When I made this dish for the first time, I couldn’t believe how easy it was to create something so vibrant and flavorful. The combination of creamy burrata cheese, juicy roasted cherry tomatoes, and buttery lemon garlic sauce was simply irresistible.
Every bite felt like a culinary celebration, and the toasted pine nuts added just the right crunch. It’s quickly become a favorite in my household, and I’m excited to share this recipe with you.
Credit: juliasalbum
Ingredients
Fresh, high-quality ingredients make all the difference in this recipe. Here’s what you’ll need:
- 10 oz cherry or grape tomatoes (halved): Roasting these intensifies their sweetness and adds depth to the dish.
- 2 tablespoons olive oil: Use good quality olive oil for a richer flavor.
- 3 garlic cloves (minced): Fresh garlic gives the sauce a bold, aromatic quality.
- Salt and black pepper to taste.
- 1.5 lbs chicken breasts (2 pieces): Thinly slice or pound the chicken for even cooking.
- 1/4 teaspoon salt.
- 2 teaspoons smoked paprika: This gives the chicken a smoky, savory taste.
- 1 teaspoon Italian seasoning mix.
- 1/2 lemon (preferably Meyer lemon), thinly sliced.
- 4 tablespoons butter (unsalted): Butter is the base of the luxurious sauce.
- 8 oz spaghetti: Any long pasta like fettuccine or bucatini will work too.
- 8 oz burrata cheese (at room temperature): The creamy center melts beautifully into the spaghetti.
- 1/2 cup fresh basil (chopped): Adds a refreshing, peppery fragrance.
- 1/3 cup pine nuts (toasted): Adds nuttiness and crunch.
Note: This recipe serves 4 people generously.
Variations
There’s plenty of room to make this recipe your own. Here are some ideas:
- Dairy-free version: Skip the burrata and add avocado slices for creaminess.
- Add vegetables: Sautéed mushrooms, zucchini, or sun-dried tomatoes fit right in.
- Spicy kick: Add red pepper flakes or a dash of cayenne pepper while tossing the pasta.
- Cheese lovers’ twist: Double the burrata or sprinkle some grated Parmesan on top.
- Gluten-free: Swap the spaghetti for gluten-free pasta without compromising flavor.
For a different flavor profile, you might also enjoy the bold and smoky taste of pollo asado.
Cooking Time
This recipe comes together surprisingly quickly.
- Prep Time: 20 minutes.
- Cook Time: 30 minutes.
- Total Time: 50 minutes.
Equipment You Need
Here’s what you’ll need to whip up this delectable dish:
- Baking sheet: For roasting the cherry tomatoes.
- Large skillet: To cook the chicken and prepare the sauce.
- Large pot: To cook the pasta to al dente perfection.
- Knife and cutting board: For prepping chicken, tomatoes, and herbs.
- Tongs or wooden spoon: To mix the ingredients effortlessly.
How to Make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce?
Step 1: Roasting the Cherry Tomatoes
Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for about 20 minutes, or until they’re caramelized and juicy.
Step 2: Preparing the Chicken
Season the chicken breasts with salt, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat and cook the chicken for 4-5 minutes per side. Once done, transfer the chicken to a plate and slice it thinly.
Step 3: Making the Lemon Garlic Butter Sauce
Using the same skillet, sauté lemon slices and garlic in melted butter on low-medium heat. Stir gently to release the lemon’s juices and soften the garlic. Remove from the heat when the mixture is fragrant.
Step 4: Cooking the Pasta
While the sauce simmers, boil water in a large pot and cook the spaghetti according to package instructions. Drain and reserve a bit of cooking water to add later if the sauce needs loosening.
Step 5: Combining Everything
Add the pasta to the skillet with the lemon garlic butter sauce, tossing to coat it evenly. Carefully fold in the roasted tomatoes and sliced chicken. Remove lemon slices before plating.
Step 6: Adding the Final Touches
Plate the pasta and top each serving with portions of burrata cheese, sprinkled basil, and crispy toasted pine nuts.
Credit: juliasalbum
Additional Tips for Making this Recipe Better
From my experience, a few simple steps can elevate this dish even further:
- Toast the pine nuts carefully. They burn easily, so keep a close eye.
- Use a high-quality pasta brand to achieve the best texture.
- Always bring the burrata to room temperature before serving; it will melt into the pasta effortlessly.
- Don’t rush the sauce. Allow the garlic and lemon to infuse the butter for maximum flavor.
- Save some pasta water. It’s great for adjusting the sauce’s consistency if it feels too thick.
If you’re a fan of pairing chicken with veggies, you might love the combination of chicken and broccoli for another wholesome meal idea.
How to Serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce?
For a restaurant-quality experience, transfer the spaghetti onto a large serving platter. Place the burrata cheese strategically so that every portion has a bit of its creamy goodness. Scatter fresh basil leaves and pine nuts over the top. For an added pop of color, serve with lemon wedges on the side.
Pair this pasta with a crisp white wine, like Sauvignon Blanc, or a tall glass of sparkling water with a lemon twist. A side of garlic bread or a light arugula salad also complements the dish wonderfully.
Nutritional Information
This dish is both hearty and satisfying. Here’s a basic glimpse at its nutritional value:
- Calories: 875 per serving.
- Protein: 56g.
- Carbohydrates: 51g.
- Fat: 53g.
Make Ahead and Storage
This recipe is ideal for meal preps or leftovers.
- Storing: Keep the pasta in an airtight container for up to 3 days in the refrigerator.
- Freezing: Not recommended due to the creamy components, but the pasta without burrata can be frozen for 1 month.
- Reheating: Warm on the stovetop over low heat. Add a splash of water or olive oil to bring the sauce back to life.
Why You’ll Love This Recipe?
This chicken spaghetti dish has so much to offer:
- Unbeatable flavors: Lemon, garlic, and burrata make every bite luscious and indulgent.
- Versatility: It’s easily adjustable to fit different diets or taste preferences.
- Simple preparation: Despite its sophistication, this meal is surprisingly easy to make.
- Impressive presentation: Perfect for dinner parties or romantic evenings in.
- Balanced meal: Packed with protein, carbs, and healthy fats to keep you satisfied.
With this crowd-pleasing recipe, you’ll be whisked away to a Mediterranean-inspired dining experience, right from the comfort of your home. Enjoy! You can also enjoy similar chicken recipes for more inspiration. Let’s get started!
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
When I made this dish for the first time, I couldn't believe how easy it was to create something so vibrant and flavorful. The combination of creamy burrata cheese, juicy roasted cherry tomatoes, and buttery lemon garlic sauce was simply irresistible.
Ingredients
- 10 oz cherry or grape tomatoes (halved): Roasting these intensifies their sweetness and adds depth to the dish.
- 2 tablespoons olive oil: Use good quality olive oil for a richer flavor.
- 3 garlic cloves (minced): Fresh garlic gives the sauce a bold, aromatic quality.
- Salt and black pepper to taste.
- 1.5 lbs chicken breasts (2 pieces): Thinly slice or pound the chicken for even cooking.
- 1/4 teaspoon salt.
- 2 teaspoons smoked paprika: This gives the chicken a smoky, savory taste.
- 1 teaspoon Italian seasoning mix.
- 1/2 lemon (preferably Meyer lemon), thinly sliced.
- 4 tablespoons butter (unsalted): Butter is the base of the luxurious sauce.
- 8 oz spaghetti: Any long pasta like fettuccine or bucatini will work too.
- 8 oz burrata cheese (at room temperature): The creamy center melts beautifully into the spaghetti.
- 1/2 cup fresh basil (chopped): Adds a refreshing, peppery fragrance.
- 1/3 cup pine nuts (toasted): Adds nuttiness and crunch.
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for about 20 minutes, or until they’re caramelized and juicy.
- Season the chicken breasts with salt, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat and cook the chicken for 4-5 minutes per side. Once done, transfer the chicken to a plate and slice it thinly.
- Using the same skillet, sauté lemon slices and garlic in melted butter on low-medium heat. Stir gently to release the lemon's juices and soften the garlic. Remove from the heat when the mixture is fragrant.
- While the sauce simmers, boil water in a large pot and cook the spaghetti according to package instructions. Drain and reserve a bit of cooking water to add later if the sauce needs loosening.
- Add the pasta to the skillet with the lemon garlic butter sauce, tossing to coat it evenly. Carefully fold in the roasted tomatoes and sliced chicken. Remove lemon slices before plating.
- Plate the pasta and top each serving with portions of burrata cheese, sprinkled basil, and crispy toasted pine nuts.
Notes
- Toast the pine nuts carefully. They burn easily, so keep a close eye.
- Use a high-quality pasta brand to achieve the best texture.
- Always bring the burrata to room temperature before serving; it will melt into the pasta effortlessly.
- Don’t rush the sauce. Allow the garlic and lemon to infuse the butter for maximum flavor.
- Save some pasta water. It’s great for adjusting the sauce's consistency if it feels too thick.
