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Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

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This Chicken Spaghetti with Burrata Cheese and Lemon Butter Garlic Sauce combines savory roasted tomatoes, smoky paprika chicken, and rich burrata in a tangy lemon garlic sauce. Perfect for a quick weeknight dinner or special occasion, this flavorful and creamy pasta dish is a guaranteed crowd-pleaser that will leave everyone asking for more.

Ingredients

For the roasted tomatoes:

  • 10 oz cherry or grape tomatoes, sliced in half
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

For the chicken pasta:

  • 1.5 lb chicken breast (2 skinless, boneless breasts)
  • ¼ teaspoon salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • ½ lemon (preferably Meyer lemon), thinly sliced
  • 4 cloves garlic, minced
  • 4 tablespoons butter
  • 8 oz spaghetti
  • 8 oz burrata cheese

For garnish:

  • Fresh basil leaves
  • Toasted pine nuts (optional)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
  • Season the chicken breasts with salt, smoked paprika, and Italian seasoning. Cook the chicken in olive oil over medium heat for about 6-7 minutes per side, or until fully cooked.
  • For the lemon butter garlic sauce, heat butter in a pan over medium heat. Add the garlic and lemon slices and sauté until fragrant.
  • Cook the spaghetti according to package instructions. Drain and toss with the lemon butter garlic sauce.
  • Toast pine nuts in a 350°F (175°C) oven for 5 minutes, watching carefully to prevent burning.
  • Slice the chicken and toss everything together—roasted tomatoes, spaghetti, chicken, and sauce. Top with burrata cheese, fresh basil, and pine nuts.

Notes

  • If you prefer a vegetarian version, replace chicken with zucchini or mushrooms for a hearty meal.
  • For a spicier twist, add red pepper flakes to the garlic butter sauce.
  • Double the burrata for extra creaminess if desired.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: http://recipesbyjanet.com/chicken-spaghetti-with-burrata-and-lemon-butter-garlic-sauce/