This vibrant dish combines savory garlic chicken with a bright lemon butter sauce and creamy burrata cheese. It is a restaurant-quality meal that is simple enough for weeknight dinners while remaining sophisticated enough for guests.
List of ingredients
- 10 oz cherry tomatoes (or grape tomatoes, sliced in half) – adds a burst of acidity.
- 2 tablespoons olive oil – used for roasting the tomatoes.
- 3 cloves garlic (minced) – for the roasted tomato mixture.
- Salt and pepper – to taste for seasoning vegetables.
- 1.5 lb chicken breast (2 skinless, boneless breasts) – the main protein source.
- 1/4 teaspoon salt – basic seasoning for the chicken.
- 2 teaspoons smoked paprika – provides a deep, smoky flavor.
- 1 teaspoon Italian seasoning – a blend of dried herbs for aroma.
- 2 tablespoons olive oil – for searing the chicken.
- 1/2 lemon (preferably Meyer lemon, thinly sliced) – adds brightness to the sauce.
- 4 cloves garlic – minced for the butter sauce.
- 4 tablespoons butter – creates a rich, silky base.
- 8 oz spaghetti – the primary pasta base.
- 8 oz Burrata cheese – adds a creamy, decadent topping.
- 1/2 cup fresh basil (chopped) – for a fresh, herbal finish.
- 1/3 cup pine nuts (lightly toasted) – adds a nutty crunch.
step-by-step instructions
- Roast the Tomatoes: Preheat your oven to 400 F. Toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper on a parchment paper-lined baking sheet. Roast for about 20 minutes without overcrowding the pan.
- Prepare the Chicken: Slice each chicken breast in half horizontally to ensure even cooking. Season both sides with salt, smoked paprika, and Italian seasoning.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for approximately 5 minutes per side until fully cooked through, then remove to a plate and slice thinly.
- Create the Lemon Butter Sauce: In the same skillet used for the chicken, add the lemon slices, minced garlic, and butter. Cook on low-medium heat for a few minutes until the garlic softens and the lemon juices are released.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Drain the pasta well before adding it to the skillet.
- Combine Pasta and Sauce: Add the drained spaghetti to the lemon butter garlic sauce in the skillet. Mix everything thoroughly to coat the noodles, then remove the lemon slices from the pasta.
- Assemble the Dish: Top the lemon butter spaghetti with the sliced cooked chicken and the roasted cherry tomatoes.
- Final Garnish: Divide the pasta among plates and place portions of burrata cheese on top. Finish the dish with chopped fresh basil and toasted pine nuts.
Cooking Tips for Best Results
Use Meyer Lemons for a Sweeter Profile
Meyer lemons are a cross between a lemon and a mandarin orange. They provide a softer, sweeter acidity that complements the rich butter and creamy burrata more effectively than standard lemons.
Prevent Chicken from Overcooking
Slicing the chicken breasts horizontally creates thinner cutlets that cook quickly and evenly. Use a meat thermometer to ensure they reach an internal temperature of 165 F without drying out.
Watch Pine Nuts Closely While Toasting
Pine nuts have a high oil content and can burn in seconds. Toast them in a 350 F oven for exactly 5 minutes, stirring once, and remove them immediately when they turn golden brown.
Bring Burrata to Room Temperature
Cold cheese does not melt as easily into the pasta. Take the burrata out of the refrigerator 30 minutes before serving so it becomes creamy and spreads smoothly over the hot noodles.
Utilize Parchment Paper for Tomatoes
Lining your baking sheet with parchment paper prevents the roasted tomatoes from sticking to the pan. This also makes the cleanup process much faster after the tomatoes release their juices.
Ingredient Alternatives and Substitutions
Replacing Burrata with Mozzarella
If burrata is unavailable, use fresh mozzarella pearls or a ball of buffalo mozzarella. While it won’t be as creamy in the center, it still provides the necessary mild, milky flavor.
Experimenting with Pasta Shapes
While spaghetti is classic, fettuccine, bucatini, or linguine work equally well. These long pasta shapes are ideal for holding onto the silky lemon butter sauce.
Using Chicken Thighs for More Moisture
Boneless, skinless chicken thighs can be substituted for breasts. They are more forgiving during the cooking process and offer a richer flavor profile.
Swapping Cherry Tomatoes for Sun-Dried Tomatoes
For a more concentrated, tangy flavor, use oil-packed sun-dried tomatoes. Skip the roasting step and toss them directly into the pasta at the end.
Using Fresh Herbs Instead of Dried Seasoning
Replace the Italian seasoning with a mix of fresh chopped thyme, rosemary, and oregano. Add these to the chicken just before searing for a more vibrant herbal taste.
Customizing the Flavor Profile
Adding Red Pepper Flakes for Heat
If you prefer a spicy kick, add a pinch of red pepper flakes to the skillet when melting the butter. This infuses the entire sauce with a subtle, warming heat.
Incorporating Fresh Spinach
Toss two handfuls of fresh baby spinach into the pasta just before removing it from the heat. The residual heat will wilt the spinach perfectly without overcooking it.
Adding Sautéed Mushrooms
Sauté sliced cremini or button mushrooms in the skillet before adding the butter and garlic. This adds an earthy depth that pairs well with the smoked paprika on the chicken.
Using Roasted Zucchini Slices
Slice zucchini into rounds and roast them on the same tray as the cherry tomatoes. This adds more volume to the dish and increases the vegetable content.
Adding Parmesan for Extra Saltiness
While burrata is creamy, it is quite mild. Grating a small amount of aged Parmesan over the pasta before adding the burrata adds a sharp, salty contrast.
Serving and Presentation Advice
Plating for a Gourmet Look
Twirl the pasta into a high mound in the center of the plate using a carving fork. Place the burrata cheese directly on top so it can be broken open at the table for a dramatic effect.
Pairing with a Bright Side Salad
Serve this rich pasta with a light arugula salad dressed in lemon juice and olive oil. The peppery greens cut through the creaminess of the cheese and butter.
Serving with Toasted Garlic Bread
A crusty baguette toasted with garlic butter is a great accompaniment. Use the bread to scoop up any remaining lemon butter sauce and melted burrata from the plate.
Focusing on Color Contrast
Use a mix of red and yellow cherry tomatoes to make the dish visually striking. The contrast of the colorful tomatoes, green basil, and white cheese creates a professional presentation.
Storage and Reheating Guidelines
Storing Leftover Pasta
Place leftover pasta and chicken in an airtight container and refrigerate for up to three days. Keep the burrata cheese in its original container separately to maintain its texture.
Reheating to Maintain Moisture
Avoid the microwave if possible, as it can toughen the chicken. Reheat the pasta in a skillet over low heat with a splash of vegetable broth or water to loosen the sauce.
Handling Leftover Burrata
Burrata is best eaten fresh. If you have leftovers, eat it as a side appetizer with olive oil and pepper rather than reheating it, as the texture can become grainy.
Freezing Considerations
The cooked chicken and pasta can be frozen for up to two months. However, the burrata cheese and fresh basil do not freeze well and should be added fresh after reheating.
Make-Ahead Strategies
Prepping Chicken and Tomatoes Early
You can slice and season the chicken and halve the tomatoes several hours in advance. Store them in separate containers in the fridge to save time during the actual cooking process.
Preparing the Sauce Base
The garlic and lemon butter base can be made ahead of time and stored in the refrigerator. Simply melt it back down in the skillet before adding the cooked pasta.
Toasting Nuts in Advance
Pine nuts can be toasted in large batches and stored in an airtight jar for up to two weeks. This removes a step from the final assembly of the meal.
Common Cooking Troubleshooting
Why is the Sauce Too Oily?
If the butter and olive oil separate, add a tablespoon of the starchy pasta cooking water. Stir vigorously to emulsify the fats into a smooth, cohesive sauce.
How to Keep the Chicken Juicy?
Avoid overcrowding the skillet, which causes the chicken to steam rather than sear. Cook in batches if necessary to ensure a golden-brown crust that locks in juices.
What if the Burrata Doesn’t Melt?
Burrata is intended to be creamy rather than fully melted like mozzarella. If it feels too firm, ensure the pasta is piping hot when you place the cheese on top.
How to Balance Over-Salted Pasta?
If the dish tastes too salty, add an extra squeeze of fresh lemon juice. The acid helps neutralize the salt and brightens the overall flavor of the sauce.
Print
Creamy Burrata Chicken Spaghetti with Lemon Butter Garlic Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Chicken Spaghetti with Burrata Cheese, Cherry Tomatoes, and Lemon Butter Garlic Sauce is a comfort food dinner that a whole family will love! This colorful and vibrant pasta looks sophisticated enough for a weekend dinner and is simple enough to make on a regular weeknight.
Ingredients
- 10 oz cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- salt and pepper
- 1.5 lb chicken breast
- 1/4 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1/2 lemon, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz Burrata cheese
- 1/2 cup fresh basil, chopped
- 1/3 cup pine nuts, lightly toasted
Instructions
- Step: Preheat oven to 400 F. Toss cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper, and roast on a parchment paper-lined baking sheet for about 20 minutes.
- Step: Slice chicken breasts in half horizontally and season with salt, smoked paprika, and Italian seasoning.
- Step: Heat 2 tablespoons of olive oil on medium heat in a large skillet; cook chicken for about 5 minutes per side until cooked through, then remove and slice thinly.
- Step: In the same skillet, cook lemon slices, minced garlic, and butter on low-medium heat for a couple of minutes to release juices and soften garlic, then remove from heat.
- Step: Boil spaghetti according to package instructions, drain, and add to the skillet with the lemon butter garlic sauce.
- Step: Mix well and remove the lemon slices.
- Step: Top the pasta with cooked sliced chicken and roasted tomatoes.
- Step: Divide among plates and top with Burrata cheese, chopped fresh basil, and toasted pine nuts.
Notes
Toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Watch the oven carefully – the nuts can burn quickly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 875 kcal
- Sugar: 4 g
- Sodium: 456 mg
- Fat: 53 g
- Saturated Fat: 19 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 56 g
- Cholesterol: 179 mg