Why You’ll Love This Recipe
This dish is a true crowd-pleaser! With roasted cherry tomatoes, fresh basil, and melt-in-your-mouth burrata cheese, it offers an unforgettable combination of vibrant flavors and creamy textures. The lemon butter garlic sauce adds a fresh and zesty twist, while the paprika-seasoned chicken enhances the overall richness of the dish. Whether you're cooking for family or guests, this recipe is both easy to make and guaranteed to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
- 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.
Servings and Timing
This recipe yields 4 servings and takes approximately:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Vegetarian option: Skip the chicken and use a variety of vegetables such as zucchini or mushrooms for a hearty, meat-free version.
- Spicy: Add red pepper flakes to the sauce for a little extra heat.
- Extra cheese: Feel free to double the amount of burrata for an extra creamy touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a pan with a splash of water or broth and heat over low to medium heat until warmed through. You can also microwave it in 30-second intervals, stirring between, to prevent it from drying out.
FAQs
1. Can I use other types of cheese instead of burrata?
Yes, mozzarella or ricotta can work as alternatives, though burrata gives the dish a unique creamy texture.
2. What if I don't have Meyer lemons?
Regular lemons will work as a substitute, but Meyer lemons are milder and sweeter.
3. Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut and will still deliver a flavorful dish.
4. How do I prevent the pine nuts from burning?
Toast them at 350°F for only 5 minutes, watching carefully to avoid burning. You can also toast them in a pan over medium heat.
5. Can I make this recipe without pasta?
Yes, you can serve the chicken and sauce over rice or even quinoa for a gluten-free option.
6. How can I make this dish spicier?
Add red pepper flakes to the garlic butter sauce or toss in some chopped jalapeños.
7. Can I substitute the spaghetti with a different type of pasta?
Yes, fettuccine, bucatini, or angel hair pasta would also work well in this dish.
8. Is this recipe good for meal prep?
Yes, this dish stores well for 2-3 days, making it a great option for meal prep.
9. Can I use frozen chicken breasts?
Frozen chicken breasts should be thawed first to ensure they cook properly and evenly.
10. Can I add more vegetables to this dish?
Definitely! You can add vegetables like spinach, roasted bell peppers, or zucchini for extra flavor and nutrition.
Conclusion
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is the perfect dish for those seeking a flavorful, comforting meal. The combination of roasted tomatoes, seasoned chicken, and creamy burrata, all tied together with a zesty lemon butter garlic sauce, creates a deliciously satisfying pasta dish. Whether you're cooking for family or hosting friends, this recipe is sure to become a favorite in your meal rotation.
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian-American
- Diet: Gluten Free
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.
