Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce
A comforting dish combining tender chicken with al dente spaghetti, juicy roasted tomatoes, and a luscious lemon butter garlic sauce, crowned with creamy burrata and fresh basil.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the Roasted Tomatoes
- 10 oz cherry or grape tomatoes, halved Sweet and succulent, these juicy tomatoes will roast to perfection.
- 2 tbsp olive oil Brings richness to the roasted tomatoes.
- 3 cloves garlic, minced Infuses the dish with a savory punch.
- Salt and pepper, to taste Essential for seasoning.
For the Chicken
- 1.5 lbs chicken breasts, thinly sliced Forms the hearty protein of the meal.
- 1/4 tsp salt To season the chicken.
- 2 tsp smoked paprika Adds depth and a hint of smokiness.
- 1 tsp Italian seasoning Brings a Mediterranean flair.
- 2 tbsp olive oil Keeps the chicken moist when searing.
For the Lemon Butter Sauce
- 1/2 lemon thinly sliced Adds brightness to the rich sauce.
- 4 cloves garlic, minced Enhances the aromatic profile.
- 4 tbsp butter Provides a creamy feel to the dish.
For the Pasta and Toppings
- 8 oz spaghetti Perfect for soaking up the flavorful sauce.
- 8 oz burrata cheese Elevates the dish with its creaminess.
- 1/2 cup chopped fresh basil Adds a burst of color and freshness.
- 1/3 cup toasted pine nuts Adds a delightful nuttiness.
Instructions
Roast the Tomatoes
- Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry or grape tomatoes with olive oil, minced garlic, salt, and pepper. Spread the mixture evenly on a baking sheet. Roast in the preheated oven for about 20 minutes or until the tomatoes are soft and well caramelized. Set aside to cool slightly.
Prepare the Chicken
- Season the thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sear the chicken for 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then slice it thinly.
Make the Lemon Butter Sauce
- In the same skillet, add the thinly sliced lemon, minced garlic, and butter. Sauté for about 2 minutes, allowing the flavors to meld together. Remove the lemon slices from the skillet after 2 minutes.
Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
Combine Everything
- Add the drained spaghetti to the skillet with the lemon butter sauce. Toss well to combine, adding reserved pasta water a little at a time until you achieve your desired sauce consistency.
Plate and Serve
- On serving plates, place the lemon butter spaghetti. Top with sliced chicken, roasted tomatoes, and tear pieces of burrata over the top. Finish with fresh basil and a sprinkle of toasted pine nuts. Serve immediately while warm.
Notes
For added flavor, marinate the chicken in olive oil, lemon juice, and spices for about 30 minutes before cooking. For a spicier version, consider adding red pepper flakes to the sautéing garlic.