Chicken Spaghetti Burrata Lemon Butter

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is my favorite way to turn a regular weeknight into a special event at the dinner table. The burst of flavor from roasted cherry tomatoes and silky burrata makes this cozy pasta truly unforgettable. You get homemade comfort without feeling weighed down and every bite feels celebration worthy.

I made this once for an impromptu family gathering and now everyone asks for it whenever they visit. The bright sauce and melty cheese always bring smiles around the table.

Ingredients

• Cherry tomatoes: bright pop of acidity and color look for ones that are firm and glossy
• Olive oil: coats the tomatoes and chicken for roasting use extra virgin for the best flavor
• Fresh garlic: gives depth to both the tomatoes and sauce choose plump cloves
• Chicken breast: lean and protein rich slice for even cooking pick breasts that are moist and pink
• Salt and smoked paprika: simple seasonings that pack loads of flavor smoked paprika adds a gentle warmth make sure it smells fragrant
• Italian seasoning: gives the chicken and sauce herbal notes a blend with oregano and basil works best
• Lemon: Meyer if possible delivers delicate citrus sweetness avoid lemons with soft spots
• Butter: brings richness to the sauce use unsalted for more control over seasoning
• Spaghetti: classic shape for ribbons of sauce cooks quickly and reliably
• Burrata cheese: ultra creamy and fresh should feel soft and heavy for its size
• Fresh basil: adds a final herbal lift pick bunches that are vibrant green
• Pine nuts: toast for crunchy garnish choose evenly pale golden nuts

Step-by-Step Instructions

Prep and Roast the Tomatoes:

Preheat your oven to 400 F. Cut cherry tomatoes in half and toss with olive oil and minced garlic until completely coated. Spread them out on a parchment lined baking sheet in a single layer so they caramelize instead of steam. Roast for about twenty minutes and set aside while you make the rest.

Prep and Cook the Chicken:

Take two large chicken breasts and slice each horizontally so you have four thinner pieces. Sprinkle with salt smoked paprika and Italian seasoning making sure both sides are evenly seasoned. Heat a skillet with olive oil until quite hot and place the chicken pieces in. Let each side cook for about five minutes without moving them. Take off the heat when fully cooked and slice into thin strips.

Make the Lemon Butter Garlic Sauce:

Use the same skillet as the chicken for extra flavor. Add lemon slices fresh garlic and all the butter. Lower the heat and stir until the lemon is softened and the garlic smells sweet not sharp. Let the butter brown just a hint for more flavor then take off the heat.

Cook the Pasta:

Bring a big pot of water to a rolling boil and add salt. Cook the spaghetti according to the package directions until al dente then drain well.

Combine Everything:

Add your cooked spaghetti to the skillet with sauce and lemons. Toss it thoroughly so every strand gets glossy. Remove the lemon slices which have already given their flavor. Pile the fresh tomato halves and chicken strips on top and give it all one more gentle mix.

Finish and Serve:

Divide the pasta among bowls or plates. Tear the burrata cheese over each serving so the creamy middle oozes out. Sprinkle fresh basil and toasted pine nuts on top for the final flourish.

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Burrata is the absolute star here. The moment you tear it open onto hot pasta and watch the rich center meld with tangy lemon and sweet tomatoes is pure magic. I always use a little extra on my own plate and everyone tries to sneak a second scoop.

Storage Tips

Let leftovers cool fully then place them in an airtight container. The pasta and chicken hold up well in the fridge for two or even three days but keep the burrata separate and add right before reheating or serving. Microwave gently or warm in a skillet with a splash of water or more butter to revive the sauces silkiness. Pine nuts should always be stored separately to stay crisp.

Ingredient Substitutions

If you cannot find burrata you can use fresh mozzarella torn into chunks. Sundried tomatoes packed in oil work in winter when fresh tomatoes are not as flavorful. Any long pasta such as linguine or fettuccine will fit nicely if spaghetti is not available. No pine nuts on hand Try chopped walnuts or slivered almonds lightly toasted. For added heat sprinkle crushed red pepper before serving.

Serving Suggestions

Pair this chicken spaghetti with a crisp green salad tossed in lemon vinaigrette to echo the flavors of the sauce. Garlic bread or warm focaccia makes a perfect side for soaking up any extra sauce on your plate. For a complete meal finish with citrusy olive oil cake or a bowl of berry sorbet.

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Cultural Notes

Traditional Mediterranean pasta dishes often rely on a few high quality ingredients just like this one. Roasted tomatoes succulent chicken and creamy cheese are classic in both Italian and American kitchens yet the burrata and lemon butter twist gives old world charm with modern appeal. This is the kind of meal that feels both comforting and a little bit fancy much like gathering at a sunlit Italian table.

Recipe FAQs

→ Can I use a different cheese instead of burrata?

Yes, you can substitute mozzarella or fresh ricotta for burrata, though burrata’s creamy center adds extra richness.

→ How can I prevent the chicken from drying out?

Slice the chicken breasts thinly and cook just until done. Resting before slicing helps keep them juicy.

→ Can dried pasta be replaced with another type?

Spaghetti works best, but feel free to use fettuccine, linguine, or penne if preferred.

→ Is there a way to make the dish spicier?

Add a pinch of red pepper flakes when making the sauce or sprinkle them on before serving for heat.

→ What are some good garnishes?

Chopped fresh basil and toasted pine nuts add flavor and texture. Try arugula or grated parmesan as alternatives.