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
Scale
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.
