Description
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant, flavorful dish combining tender roasted chicken, sweet burst cherry tomatoes, creamy burrata, and aromatic lemon butter garlic sauce. This recipe offers a perfect balance of fresh herbs, spices, and textures, delivering an elegant yet easy-to-make meal ideal for weeknight dinners or special occasions.
Ingredients
Roasted Tomatoes
- 10 oz cherry tomatoes (or grape tomatoes, sliced in half)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- Salt and pepper, to taste
Chicken
- 1.5 lb chicken breast (2 skinless, boneless breasts, thinly sliced)
- 1/4 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Lemon Butter Garlic Sauce
- 1/2 lemon (preferably Meyer lemon, thinly sliced)
- 4 cloves garlic (minced)
- 4 tablespoons butter
Pasta and Toppings
- 8 oz spaghetti
- 8 oz Burrata cheese
- 1/2 cup fresh basil (chopped)
- 1/3 cup pine nuts (lightly toasted)
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F. Toss the cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper. Spread them evenly on a parchment-lined baking sheet without overcrowding. Roast for about 20 minutes until soft and slightly caramelized while you prepare the rest of the dish.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create thin cutlets. Season the chicken evenly with salt, smoked paprika, and Italian seasoning.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Add the chicken and cook for approximately 5 minutes on each side or until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside on a plate. Once slightly cooled, slice the chicken into thin strips.
- Make the Lemon Butter Garlic Sauce: In the same skillet, add the lemon slices, minced garlic, and butter. Cook over low to medium heat for a few minutes, allowing the lemon to release its juices and the garlic to soften without burning. Remove the skillet from heat after the sauce has fragrant aroma.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the drained spaghetti to the skillet with the lemon butter garlic sauce. Toss well to coat the pasta evenly, then remove and discard the lemon slices.
- Assemble the Dish: Place the sliced cooked chicken and roasted tomatoes on top of the pasta in the skillet. Mix gently to combine the flavors.
- Serve: Divide the chicken spaghetti onto serving plates. Add portions of burrata cheese on top of each plate. Garnish with chopped fresh basil and sprinkle lightly toasted pine nuts for added texture and flavor. Serve immediately.
Notes
- Using Meyer lemon adds a sweeter and less tart flavor to the sauce, but regular lemons can be used as a substitute.
- Ensure chicken breasts are sliced thin for quicker, even cooking.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
- Burrata can be substituted with fresh mozzarella for a milder flavor.
- Adjust seasoning with additional salt and pepper based on taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but best enjoyed fresh.
