If you’re craving a dish that feels both indulgently comforting and wonderfully fresh, look no further than this Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe. Picture tender, smoky chicken nestled among perfectly al dente spaghetti, tossed with a bright, silky lemon butter garlic sauce, and topped with creamy burrata cheese that melts into every bite. The roasted cherry tomatoes add a sweet, caramelized pop that elevates the entire experience, while fragrant basil and toasted pine nuts bring vibrant herbal notes and a satisfying crunch. This recipe is a delightful balance of textures and flavors that will quickly make it a staple in your dinner rotation.
Ingredients You’ll Need
These ingredients are simple but carefully chosen to create layers of flavor, texture, and color that make this dish truly shine. From the sweetness of cherry tomatoes to the creaminess of burrata and the zesty brightness from lemon, each element plays an essential role in bringing Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe to life.
- 10 oz cherry tomatoes, halved: Roasting them caramelizes their natural sugars and adds a burst of sweetness.
- 2 tbsp olive oil: For roasting tomatoes and cooking chicken, adding richness and helping flavors meld.
- 3 cloves garlic, minced: Imparts fragrant depth to the tomatoes and sauce.
- Salt & pepper, to taste: Essential for balancing and enhancing all flavors.
- 1.5 lbs boneless, skinless chicken breasts: The hearty protein base, sliced thin for quick cooking and tenderness.
- ¼ tsp salt: For seasoning the chicken perfectly.
- 2 tsp smoked paprika: Adds a subtle smoky warmth that complements the garlic and lemon.
- 1 tsp Italian seasoning: Lends a classic herbal note to the chicken.
- 2 tbsp olive oil: For searing chicken to golden perfection.
- ½ lemon, thinly sliced: Adds bright, fresh acidity to the butter sauce.
- 4 cloves garlic, minced: Provides the wonderful garlic flavor in the butter sauce.
- 4 tbsp unsalted butter: The luscious base for the rich, silky lemon butter garlic sauce.
- 8 oz spaghetti: The canvas that carries all the flavors seamlessly together.
- 8 oz burrata cheese: Creamy and indulgent, it melts beautifully into the warm pasta.
- ½ cup fresh basil, chopped: Brings fragrant, herbaceous brightness and a pop of color.
- â…“ cup pine nuts, lightly toasted: Adds a subtle crunch and buttery nuttiness to finish.
How to Make Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
Step 1: Roast the Cherry Tomatoes
Preheat your oven to a toasty 400°F (200°C). Toss those halved cherry tomatoes in olive oil, minced garlic, salt, and pepper until each piece is beautifully coated. Spread them out on a parchment-lined baking sheet and roast for 20 minutes. This roasting process intensifies their sweetness and makes the tomatoes tender with a slight caramelized edge — pure magic for our pasta.
Step 2: Prepare and Cook the Chicken
While the tomatoes roast, slice your chicken breasts horizontally to create thin cutlets; this helps them cook evenly and quickly. Season both sides generously with salt, smoked paprika, and Italian seasoning for layers of warmth and herbaceous notes. Heat olive oil in a skillet over medium heat, then cook the chicken for about 5 minutes per side until wonderfully golden and cooked through. Set the chicken aside and let it rest before slicing, which locks in juiciness and tenderness.
Step 3: Make the Lemon Butter Garlic Sauce
In the same skillet you cooked the chicken, add lemon slices, minced garlic, and butter. Gently cook this mixture over low to medium heat, allowing the butter to melt and the lemon slices to release their fresh juice and aroma into the sauce. When it’s ready, remove the lemon slices — your sauce will be fragrant, velvety, and perfectly balanced between rich and bright.
Step 4: Cook the Spaghetti and Combine
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and immediately toss the hot pasta in the luscious lemon butter garlic sauce, ensuring every strand is coated beautifully. Add your sliced chicken and those caramelized cherry tomatoes, folding gently so all the components marry together in each bite.
Step 5: Assemble and Finish with Burrata
Transfer your vibrant pasta mixture to serving plates. Tear generous pieces of burrata over the top, letting its creamy, soft cheese melt naturally into the warm pasta. Finish with a sprinkle of fresh chopped basil and toasted pine nuts, bringing herbal freshness and a delightful crunch. This final touch heightens the dish’s flavor and makes it irresistibly inviting.
How to Serve Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
Garnishes
Fresh basil and toasted pine nuts are classic choices for reason — they elevate the dish not only in flavor but with appealing texture and a burst of freshness. You can also add a pinch of red pepper flakes for a subtle heat or a drizzle of high-quality extra virgin olive oil to amplify richness and gloss.
Side Dishes
This dish shines beautifully on its own, but if you want to create a full meal, consider a crisp side salad with arugula and lemon vinaigrette or some crusty garlic bread to soak up every last bit of that lemon butter garlic sauce. A light roasted vegetable dish, like asparagus or green beans, also pairs wonderfully by adding an extra touch of freshness and crunch.
Creative Ways to Present
For a stunning presentation, serve the Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe in wide, shallow bowls to showcase the colorful cherry tomatoes and cheese. You can gently mound the pasta to keep it lofty and top it with a basil sprig and a sprinkle of pine nuts for a restaurant-quality look that will wow your guests every single time.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the burrata separate and add it fresh when reheating to preserve its creamy texture. The lemon butter garlic sauce will keep the pasta deliciously moist, but adding fresh basil after reheating will revive the dish’s brightness.
Freezing
Freezing this dish isn’t ideal because the burrata and pasta textures can suffer. If you must freeze, omit the burrata and basil beforehand. Store the chicken spaghetti mixture in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Reheating
Reheat leftovers gently on the stovetop or in the microwave at medium power, adding a splash of water or olive oil to loosen the sauce if needed. Add fresh burrata and a sprinkle of basil just before serving to bring back that fresh, creamy charm that makes this Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe so special.
FAQs
Can I use a different type of cheese instead of burrata?
Absolutely! While burrata is silky and creamy, mozzarella or even ricotta can work as alternatives. They won’t melt exactly the same way but still add a lovely richness to balance the lemon garlic sauce.
What if I don’t have pine nuts for garnish?
You can substitute toasted almonds, walnuts, or even sunflower seeds. Each will bring a pleasant crunch and slightly different nutty flavor that pairs well with the rest of the dish.
Is smoked paprika necessary for the chicken?
The smoked paprika adds a warm, smoky depth, but if you don’t have it, regular paprika or a mix of paprika and a little chili powder can also work. It’s all about layering flavors that complement the fresh lemon and roasted tomatoes.
Can I prepare parts of this recipe ahead of time?
Yes! You can roast the tomatoes and cook the chicken a day ahead, storing them in the fridge. When ready to serve, quickly reheat, toss with freshly cooked pasta, and finish with burrata and basil for a fast and flavorful meal.
What kind of spaghetti works best for this recipe?
Traditional durum wheat spaghetti is perfect here, as it holds up well to the sauce and chicken. If you prefer, whole wheat or gluten-free pasta options can also be used, just adjust cooking times according to the package directions.
Final Thoughts
This Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe isn’t just a meal; it’s an experience loaded with fresh, bright flavors and luscious textures that will brighten any dinner table. Whether sharing with family or friends or simply treating yourself to something special, this dish brings joy and comfort in each forkful. Give it a try soon — I promise it will become a beloved favorite before long!
Print
Chicken Spaghetti with Burrata, Roasted Cherry Tomatoes, and Lemon Butter Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Halal
Description
This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant, flavorful pasta dish combining juicy roasted cherry tomatoes, tender spiced chicken cutlets, and a luscious lemon butter garlic sauce. Finished with creamy burrata cheese, fresh basil, and toasted pine nuts, it’s a perfect balance of zesty, savory, and creamy elements that elevate a classic spaghetti meal.
Ingredients
Roasted Tomatoes
- 10 oz cherry tomatoes, halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt & pepper, to taste
Chicken
- 1.5 lbs boneless, skinless chicken breasts
- ¼ tsp salt
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Lemon Butter Garlic Sauce
- ½ lemon, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
Pasta & Garnish
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil, chopped
- â…“ cup pine nuts, lightly toasted
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons olive oil, 3 cloves minced garlic, salt, and pepper to taste. Spread them evenly on a parchment-lined baking sheet and roast for 20 minutes until they become caramelized and bursting with flavor.
- Prepare the Chicken: Slice each chicken breast horizontally into thin cutlets. Season both sides with ¼ teaspoon salt, 2 teaspoons smoked paprika, and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the chicken for approximately 5 minutes per side until golden brown and fully cooked through. Remove the chicken and let rest before slicing into strips.
- Make the Lemon Butter Garlic Sauce: In the same skillet, add the thin lemon slices, 4 cloves minced garlic, and 4 tablespoons unsalted butter. Cook over low to medium heat for a few minutes until the lemon slices release their juice and the butter is infused with garlic and lemon flavors. Remove the lemon slices and set the sauce aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti and cook according to package instructions until al dente. Drain the pasta and immediately toss it with the prepared lemon butter garlic sauce to coat evenly.
- Assemble the Dish: Add the sliced chicken and roasted tomatoes to the pasta, gently tossing everything together to combine. Transfer to serving plates and tear 8 ounces of burrata cheese over the top. Garnish generously with ½ cup chopped fresh basil and ⅓ cup lightly toasted pine nuts for added texture and flavor.
Notes
- Make sure not to overcook the chicken; thin cutlets cook quickly and remain tender.
- Use fresh burrata for the best creamy texture that contrasts nicely with the pasta.
- Roasted tomatoes can be prepared a day ahead and stored in the refrigerator to save time.
- Toast pine nuts carefully on medium heat to avoid burning and bitterness.
- Adjust seasoning to taste, especially when adding salt to the pasta water and sauce.
