Chicken Spaghetti Burrata Lemon

Chicken spaghetti with burrata and lemon butter garlic sauce brings creamy cheese, tangy citrus, roasted tomatoes, and savory chicken together for a meal that feels both fresh and comforting. Whether served as a showstopper for guests or simply enjoyed on a weeknight, this recipe delivers satisfying flavors balanced by lively textures. Every time I make it, I am reminded how the simplest combos—like roasted tomatoes and bright lemon—can transform a regular dinner into something memorable.

I first made this after a lucky find at the market—giant cherry tomatoes and the freshest burrata. My family instantly called it the best pasta of the year, and it has become our go-to whenever we need a dish that impresses with little effort.

Ingredients

• Cherry or grape tomatoes: Sliced in half. These give sweet bursts and get jammy in the oven. Use ripe tomatoes for the best color and softness
• Olive oil: Choose extra virgin with smooth flavor both for taste and depth
• Fresh garlic: Good cloves add mellow aroma and flavor. Roast and use also for the sauce
• Chicken breast (skinless, boneless): Use moist, plump fillets. Slice thin to avoid dryness and cook evenly
• Salt and smoked paprika: The smoky flavor rounds out the dish and gives gentle heat. Spanish paprika has the best complexity
• Italian seasoning: Look for a blend with oregano and thyme for herby aroma
• Meyer lemon or regular lemon: Freshness is key. Unwaxed lemons have deeper flavor and aromatic zest
• Butter: Brings body and sauce richness. Only pure unsalted does justice
• Spaghetti: Bronze cut or a dependable Italian brand will hold sauce better
• Burrata cheese: Choose balls that are firm on the outside and soft inside. The center should gently wiggle when cut
• Fresh basil: Bright green leaves add garden freshness. Snip right before serving
• Pine nuts: Toast for fragrance and a candy like crunch. Use the freshest you can find

Step-by-Step Instructions

Prepare the Tomatoes:

Roast cherry tomatoes by tossing with olive oil and minced garlic then season and spread out on a parchment lined pan. Roast at four hundred degrees Fahrenheit for about twenty minutes until the skins blister and flavors intensify

Season and Cook the Chicken:

Slice chicken breasts in half for thinner pieces. Sprinkle with salt, smoked paprika, and Italian seasoning then press the spices in. Heat olive oil in a skillet over medium. Slide in the chicken and sear five minutes per side until golden and cooked through. Let rest then slice against the grain

Build the Lemon Butter Garlic Sauce:

Lower skillet heat. Place in thin lemon slices, minced garlic, and butter. Stir gently until the lemon gives its juice and the garlic softens all without browning. The butter should turn golden and fragrant

Cook the Pasta:

Boil a large pot of water with plenty of salt. Add spaghetti and cook to al dente according to the package. Reserve some pasta water then drain very well

Combine and Finish:

Return lemon butter garlic to low heat. Toss in cooked spaghetti and swirl to coat each strand. If dry, add a little pasta water. Remove lemon slices

Layer and Serve:

Twirl spaghetti onto plates. Layer with sliced chicken and roasted tomatoes. Tear open burrata letting the inside spill onto the pasta. Sprinkle with fresh basil and top with toasted pine nuts

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Burrata is the star here I never tire of the moment it breaks open and soaks into the warm pasta making each bite taste like a celebration One holiday dinner this dish became an instant legend at our table and now the sight of melting cheese always brings back memories of laughter and second helpings

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days To keep the cheese smooth add burrata only when reheating your portion Revive the sauce with a drop of water or olive oil and always warm gently over low heat to prevent drying

Ingredient Substitutions

Rotisserie chicken can save cooking time and boneless chicken thighs add a juicier texture If burrata is unavailable swap for torn mozzarella or spoonfuls of ricotta although the creaminess will be different Use gluten free pasta as needed For herbs try flat leaf parsley if basil is not available

Serving Suggestions

Serve with a simple tossed green salad and lemon vinaigrette Crisp white wine or sparkling water with lemon makes a perfect drink pairing Roasted asparagus or sautéed broccolini work well as colorful and nutritious side dishes

Cultural and Historical Context

This pasta brings together Italian and American comfort food traditions Instead of a heavy pasta bake it lets bright tomatoes and fresh cheese shine Roasting the tomatoes evokes the Mediterranean summer and burrata’s creamy center pays homage to southern Italy Anyone seeking a lighter yet rich pasta will love this combination

Every time I make this recipe, I find myself looking forward to the moment the burrata hits the plate. The flavors blend so beautifully, and it always draws compliments as if it required much more effort than it really does

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Recipe FAQs

→ How do I ensure tender chicken?

Slice chicken breasts thinly and cook over medium heat until just cooked through. Avoid overcooking for the best texture and juiciness.

→ Can I use another pasta type?

Spaghetti works well, but linguine, fettuccine, or other long pasta varieties can be substituted with similar results.

→ What is the best way to roast tomatoes?

Toss halved cherry tomatoes in olive oil, garlic, salt, and pepper, then roast at 400°F until soft and caramelized to enhance their natural sweetness.

→ How to serve the dish with burrata?

Add burrata to each serving after plating the pasta and chicken, allowing its creamy center to gently melt over the warm strands.

→ Can I make this dish vegetarian?

Omit the chicken and increase the amount of roasted tomatoes or add other vegetables for a flavorful vegetarian version.

→ How can I add more flavor?

Boost the taste by adding extra garlic, a squeeze of fresh lemon juice, or a sprinkle of chili flakes for subtle heat.