Chicken Spaghetti Burrata Lemon (Printable Version)

Tender chicken and roasted tomatoes combine with burrata and lemon butter sauce over spaghetti for a vibrant dish.

# Ingredients:

→ Vegetables and Herbs

01 - 250 g cherry tomatoes, halved
02 - 4 cloves fresh garlic, minced
03 - 15 g fresh basil leaves
04 - 1 lemon (Meyer or regular), sliced

→ Protein

05 - 400 g skinless, boneless chicken breast

→ Pasta

06 - 250 g spaghetti

→ Dairy

07 - 125 g burrata cheese
08 - 30 g unsalted butter

→ Oils and Nuts

09 - 30 ml extra virgin olive oil
10 - 20 g pine nuts, toasted

→ Spices and Seasonings

11 - 5 g smoked paprika
12 - 5 g Italian seasoning blend (including oregano and thyme)
13 - 5 g sea salt
14 - 3 g freshly ground black pepper

# Steps:

01 - Preheat oven to 200°C. Toss halved cherry tomatoes with 10 ml olive oil, half the minced garlic, salt, and pepper. Arrange on a parchment-lined baking sheet spaced out. Roast for 20 minutes until skins blister and tomatoes concentrate in flavor.
02 - Slice chicken breasts horizontally into thinner cutlets. Season both sides with salt, smoked paprika, and Italian seasoning, pressing spices to adhere. Heat 10 ml olive oil in a large skillet over medium heat until shimmering. Sear chicken for 5 minutes per side or until cooked through. Remove and rest before slicing thinly against the grain.
03 - Reduce heat to low in the skillet. Add lemon slices, remaining minced garlic, and butter. Gently melt until the lemon releases juice and garlic softens without browning. Sauce should become fragrant and pale golden. Remove from heat to prevent burning.
04 - Bring a large pot of water to a rolling boil and season generously with salt. Add spaghetti and cook until al dente according to package instructions. Reserve 60 ml pasta water before draining thoroughly.
05 - Return skillet with sauce to low heat. Add drained spaghetti, tossing with tongs to coat. If dry, stir in reserved pasta water by tablespoon until sauce clings evenly. Remove lemon slices before plating.
06 - Divide pasta among plates, layering sliced chicken and roasted tomatoes on top. Tear open burrata to release creamy interior over pasta. Scatter fresh basil leaves and toasted pine nuts for texture and aroma before serving.

# Notes:

01 - Toast pine nuts in a dry skillet over medium heat until golden and fragrant, watching closely to prevent burning.
02 - Use a microplane to zest lemon over finished plates for an extra pop of citrus brightness.
03 - Avoid overcooking chicken by slicing thinly and searing until just cooked through to maintain tenderness.

Go Back