This pasta dish is an irresistible fusion of flavors. Tender chicken mingles with al dente spaghetti, vibrant roasted tomatoes, toasted pine nuts, and fresh basil. Silky burrata slowly melts into a luscious lemon butter garlic sauce creating a harmonious medley of textures and taste that promises a memorable culinary delight.

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I recently made Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce and it turned out to be a balanced and nutritious meal. I started off by boiling 1 lb spaghetti while I cooked two boneless, skinless chicken breasts seasoned with salt and pepper in a bit of olive oil.

As the chicken browned, I added a pint of halved cherry tomatoes and four minced garlic cloves with a pinch of red pepper flakes for a gentle heat. I then stirred in 3 tbsp unsalted butter with the juice and zest of one medium lemon to create a zesty sauce.

Once everything was cooked, I tossed in a ball of burrata cheese and sprinkled 1/4 cup toasted pine nuts over the top. The dish offers a nice mix of lean protein, healthy fats and vitamins from the tomatoes and lemon.

Its creamy and tangy elements really make it a perfect choice for a wholesome dinner.

Why I Like this Recipe

1. I love how the lemon butter garlic sauce just brings everything together in a way thats both tangy and rich; its like each bite makes me feel warm and cozy inside.
2. I really appreciate the burst of flavors from the roasted tomatoes, which add a sweet and slightly charred taste that always makes the dish interesting.
3. I dig how the burrata cheese melts into the spaghetti, giving it this creamy texture that makes every forkful feel extra special.
4. I enjoy the crunch from the toasted pine nuts because they add a little surprise in every bite and balance out the softness of the pasta and cheese.
5. I like how this recipe is simple yet fancy enough to impress my friends while still being really doable—it makes my kitchen feel like a real cooking adventure every time.

Ingredients

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Chicken: lean protein that fills you up and gives a tasty meaty bite.
Spaghetti: main source of carbs, adding energy and a satisfying chew.
Burrata: super creamy cheese offering rich, buttery flavor in every bite.
Lemon: bright citrus flavor that gives a tangy, sour kick and aroma.
Garlic: aromatic cloves that boost flavor with a hint of warmth and spice.
Olive oil: healthy fat used to cook and add smooth richness to the dish.
Tomatoes: bring natural sweetness and juiciness while packing in vitamins.
Pine nuts: crunchy little seeds with a nutty taste and extra healthy fats.

Ingredient Quantities

1 lb spaghetti

2 boneless, skinless chicken breasts (about 1 lb total), thinly sliced

Salt and pepper to taste

2 tbsp olive oil

1 pint cherry or grape tomatoes, halved

4 garlic cloves, minced

1/4 tsp red pepper flakes (if you like some heat)

3 tbsp unsalted butter

Juice and zest of 1 medium lemon

1 ball burrata cheese (about 8 oz)

1/4 cup pine nuts, toasted

Fresh basil or parsley, roughly chopped for garnish

How to Make this

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1. Preheat your oven to 400°F. Toss the halved tomatoes with a drizzle of olive oil, a pinch of salt and pepper, and spread them out on a baking sheet lined with parchment. Roast for about 10-12 minutes until they start to soften and brown a bit.

2. While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the spaghetti until it’s al dente, then drain and set it aside.

3. Season the thinly sliced chicken breasts generously with salt and pepper.

4. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken slices and cook for about 5-7 minutes on each side until they are cooked through and golden. Then transfer them to a plate.

5. Lower the heat to medium in the same skillet and add the minced garlic and red pepper flakes. Stir for about 1 minute until the garlic gets fragrant, but be careful not to burn it.

6. Add 3 tablespoons of unsalted butter to the skillet and let it melt, then stir in the lemon juice and lemon zest. Let it simmer for about 2 minutes so the flavors can mix together.

7. Return the cooked chicken to the skillet along with the drained spaghetti and toss everything with the lemon butter garlic sauce.

8. Stir in the roasted tomatoes and sprinkle 1/4 cup of toasted pine nuts over the top.

9. Tear the burrata cheese into pieces and gently fold it into the pasta mixture so it starts to melt into the warm spaghetti.

10. Garnish with roughly chopped fresh basil or parsley, then serve and enjoy your delicious Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce!

Equipment Needed

1. Oven – Used to roast the tomatoes at 400°F, which helps concentrates their natural sugars and adds a bit of nutritional value from the caramelization process.
2. Baking sheet – A flat surface where the tomatoes are spread out evenly on parchment paper for roasting.
3. Parchment paper – Prevents the tomatoes from sticking to the baking sheet and makes clean-up easier.
4. Large pot – Needed for boiling salted water to cook the spaghetti to al dente consistency.
5. Colander – Used to drain the cooked spaghetti, so it doesn’t get mushy.
6. Large skillet – Essential for cooking the chicken evenly and later preparing the lemon butter garlic sauce.
7. Plate – To transfer the cooked chicken from the skillet, keeping it warm until it’s added back to the dish.
8. Spatula or tongs – Helps in flipping the chicken and tossing the pasta with the sauce.
9. Knife – For slicing the chicken thinly and for chopping the fresh basil or parsley garnish.
10. Cutting board – Provides a safe, clean surface for prepping ingredients like garlic, chicken, and herbs.
11. Measuring spoons – Necessary for accurately measuring ingredients such as olive oil, butter, and red pepper flakes.
12. Citrus zester/grater and juicer – To get the lemon zest and juice out, which brings a tangy boost to the sauce.

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes, you can use thighs but be ready to adjust your cook time since thighs tend to be juicier and may need a bit longer to cook through.

Q: Do I have to use burrata or can I substitute it?

A: Burrata is really creamy and adds a nice twist but if you cant find it, fresh mozzarella or even a soft goat cheese can work as substitutes.

Q: How do I get the lemon butter garlic sauce just right?

A: Use fresh lemon zest and juice, add the garlic at a low heat so it doesn't burn, and let the butter melt slowly so that you get a smooth sauce.

Q: How do I know when the pasta is perfectly al dente?

A: Start tasting your spaghetti a minute or two before the package direction finish time. It should be slightly firm to the bite without being crunch.

Q: How should I store any leftovers?

A: Just put your leftover in an airtight container and pop it in the fridge. It should keep well for up to two days, and when you reheat, be sure not to overcook it.

Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce Recipe Substitutions and Variations

1 lb spaghetti: You can use linguine, fettuccine, or even whole wheat spaghetti if you prefer a healthier twist
2 boneless, skinless chicken breasts: Try swapping these for turkey cutlets or tofu if you’re looking for a change
2 tbsp olive oil: If you dont have olive oil, avocado or vegetable oil works just as good in this recipe
1/4 cup pine nuts: Chopped walnuts or slivered almonds makes a great alternative if pine nuts are hard to find

Pro Tips

1. Try reserving a cup of the pasta water before you drain it so you can loosen up the lemon butter sauce if it seems too thick later on. This helps everything coat nicely.

2. Make sure you don’t crowd the pan when you’re cooking the chicken. If the pieces are spread out better, they get a nice golden color and don’t steam themselves.

3. Keep an eye on the garlic after you add it to the butter. It cooks fast and if it burns it turns bitter, so stir it around and lower the heat a bit if needed.

4. Give the pine nuts some extra love. Toasting them until they’re just golden not only adds crunch but also brings out their nutty flavor, so don’t rush that step.