Chicken Spaghetti Burrata Lemon Butter (Printable Version)
Chicken and spaghetti come together with burrata, lemon butter, and roasted tomatoes for a flavorful family meal.
# Ingredients:
→ Roasted Tomatoes
01 -
285 g cherry tomatoes or grape tomatoes, halved
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Chicken Pasta
06 -
680 g chicken breast, skinless and boneless (2 large breasts, thinly sliced horizontally)
07 -
¼ teaspoon salt
08 -
2 teaspoons smoked paprika
09 -
1 teaspoon Italian seasoning
10 -
2 tablespoons olive oil
11 -
½ Meyer lemon, thinly sliced
12 -
4 cloves garlic, minced
13 -
4 tablespoons unsalted butter
14 -
225 g dried spaghetti
15 -
225 g Burrata cheese
→ Garnish
16 -
12 g fresh basil leaves, chopped (½ cup)
17 -
36 g pine nuts, lightly toasted (⅓ cup)
# Steps:
01 -
Preheat oven to 200°C. Toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread evenly on a parchment-lined baking sheet without overcrowding. Roast for 20 minutes.
02 -
Slice each chicken breast horizontally for thin, even pieces. Season with salt, smoked paprika, and Italian seasoning.
03 -
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5 minutes per side until fully cooked. Transfer chicken to a plate and slice thinly.
04 -
To the same skillet, add lemon slices, minced garlic, and butter. Cook over low-medium heat for 2 minutes to release lemon juices and soften the garlic. Remove from heat.
05 -
Bring a pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain well.
06 -
Add cooked and drained spaghetti to the skillet of lemon butter garlic sauce. Toss to coat the pasta evenly. Remove lemon slices and discard.
07 -
Arrange sliced chicken and roasted tomatoes over the pasta in the skillet.
08 -
Divide pasta among plates. Top each portion with chunks of Burrata cheese. Garnish with chopped basil and toasted pine nuts before serving.
# Notes:
01 -
For optimal flavor, use ripe, firm cherry tomatoes and a good quality olive oil.
02 -
Watch pine nuts closely while toasting; they brown rapidly in the oven.