Description

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant and flavorful dish featuring tender chicken breast cutlets, roasted cherry tomatoes, and al dente spaghetti tossed in a zesty lemon butter garlic sauce. Finished with creamy burrata cheese, fresh basil, and toasted pine nuts, it offers a delightful combination of textures and Mediterranean-inspired flavors, perfect for a comforting yet elegant weeknight dinner.

Ingredients

Scale

Roasted Tomatoes

10 oz cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, minced
Salt & pepper, to taste

Chicken

1.5 lbs boneless, skinless chicken breasts (sliced into cutlets)
¼ tsp salt
2 tsp smoked paprika
1 tsp Italian seasoning
2 tbsp olive oil

Lemon Butter Garlic Sauce

½ lemon, thinly sliced
4 cloves garlic, minced
4 tbsp unsalted butter

Pasta and Garnish

8 oz spaghetti
8 oz burrata cheese
½ cup fresh basil, chopped
⅓ cup pine nuts, lightly toasted

Cook Mode Prevent your screen from going dark

Instructions

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper until evenly coated. Spread them out on a parchment-lined baking sheet and roast for 20 minutes, or until the tomatoes are caramelized and soft.
Prepare the Chicken: Slice each chicken breast horizontally into thin cutlets. Season both sides with salt, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat, then cook the chicken cutlets for about 5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest before slicing.
Make the Lemon Butter Garlic Sauce: Using the same skillet, add the lemon slices, minced garlic, and unsalted butter. Cook on low to medium heat for a few minutes, allowing the lemon to release its juices and the flavors to meld. Remove the lemon slices and set the sauce aside.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and toss it immediately with the prepared lemon butter garlic sauce.
Assemble the Dish: Add the sliced chicken and the roasted tomatoes to the pasta and gently toss everything together. Divide the pasta mixture onto serving plates, then tear burrata cheese over the top. Garnish with fresh chopped basil and toasted pine nuts before serving.

Notes

For best flavor, use fresh garlic and high-quality olive oil.
To toast pine nuts, heat them in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to avoid burning.
If burrata is unavailable, fresh mozzarella can be used as a substitute, but burrata adds a creamier texture.
Make sure not to overcook the spaghetti; al dente texture complements the dish well.
The lemon butter garlic sauce can be prepared with or without the lemon slices for a milder flavor.
Leftover chicken can be refrigerated and served cold in salads or sandwiches.