Chicken Spaghetti with Burrata Cheese
A delicious fusion of flavors featuring tender chicken and creamy burrata on a bed of al dente spaghetti, with vibrant cherry tomatoes and toasted pine nuts.
Servings: 4 servings
Calories: 650kcal
Ingredients
Pasta
- 12 oz 12 oz spaghetti The classic pasta choice that holds sauce beautifully.
Chicken
- 1 lb 1 lb chicken breast, sliced into strips Tender and lean protein that cooks quickly.
Cooking Essentials
- 2 tbsp olive oil For cooking the chicken and adding richness.
- 3 cloves garlic, minced Aromatic and flavorful, it brings depth to the dish.
- 1 tsp smoked paprika Adds a subtle smokiness that enhances the chicken.
- 1 tsp dried oregano A herbal note that complements the other ingredients.
- 1/2 tsp salt Essential for seasoning.
- 1/2 tsp black pepper For a mild kick of heat.
Vegetables
- 1 1/2 cups cherry tomatoes, halved Juicy bursts of sweetness.
- 2 tbsp balsamic vinegar Adds acidity to balance the richness.
Nuts & Cheese
- 1/4 cup toasted pine nuts For a delightful crunch and nutty flavor.
- 1 large burrata cheese ball The star of the show, creamy and delicious.
- 1/4 cup extra virgin olive oil A luxurious drizzle to finish.
- 1/4 tsp red pepper flakes (optional) For those who like a little heat.
Herbs
- 1/4 cup fresh basil, chopped Bright and fresh, it rounds out the dish.
Instructions
Preparation
- Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside, making sure to reserve 1/2 cup of the pasta water for later use.
- In a large pan over medium heat, heat 2 tbsp of olive oil. Add the sliced chicken breast along with the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Sear the chicken for about 5-6 minutes on each side, or until golden brown and fully cooked. Once done, remove the chicken from the pan and set it aside.
Cooking
- Using the same pan, add the halved cherry tomatoes and balsamic vinegar. Cook over medium heat, stirring occasionally, until the tomatoes soften and start to burst, approximately 5 minutes.
- Return the cooked spaghetti to the pan with the roasted tomatoes. Toss the pasta with the juices in the pan, adding a splash of reserved pasta water if needed to achieve extra creaminess. Incorporate the seared chicken pieces and mix everything thoroughly, ensuring an even distribution of flavors.
Serving
- Transfer your beautifully mixed pasta into a generous serving dish. Place the burrata cheese ball gently in the center. Drizzle with extra virgin olive oil and sprinkle the toasted pine nuts, red pepper flakes (if using), and freshly chopped basil over the top.
- To serve, gently break the burrata with a spoon, allowing the creamy center to ooze into the pasta. Enjoy the rich, creamy, and perfectly balanced flavors of your Chicken Spaghetti with Burrata Cheese.
Notes
For added flavor, marinate the chicken in garlic and spices for an hour before cooking. Always reserve some pasta cooking water for a silky sauce. Feel free to swap in mozzarella or ricotta if burrata is unavailable.