Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce
A delightful combination of tender chicken, roasted tomatoes, and a luxurious lemon butter garlic sauce entwined with al dente spaghetti, topped with creamy burrata.
Servings: 4 servings
Calories: 650kcal
Ingredients
For Roasting
- 10 oz cherry or grape tomatoes, halved Sweet and juicy, bursting with flavor.
- 2 tbsp olive oil Adds richness and a subtle fruity undertone.
- 3 cloves garlic, minced Aromatic and pungent for deep flavor.
- Salt and pepper, to taste Essential seasonings.
For the Chicken
- 1.5 lbs chicken breasts, thinly sliced Lean protein serving as the main attraction.
- 1/4 tsp salt To season the chicken.
- 2 tsp smoked paprika Infuses a warm, smoky flavor.
- 1 tsp Italian seasoning Adds depth and authenticity.
- 2 tbsp olive oil For searing the chicken.
For the Sauce
- 1/2 lemon thinly sliced Provides a zesty kick.
- 4 cloves garlic, minced Extra garlic for extra flavor.
- 4 tbsp butter The heart of the sauce.
For the Pasta
- 8 oz spaghetti Perfectly cooked pasta that absorbs sauce.
For the Toppings
- 8 oz burrata cheese Creamy and decadent to elevate the dish.
- 1/2 cup chopped fresh basil Adds a fresh, herbal note.
- 1/3 cup toasted pine nuts Introduces a crunchy texture.
Instructions
Roasting the Tomatoes
- Toss halved cherry or grape tomatoes with 2 tablespoons of olive oil, 3 minced garlic cloves, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 minutes until soft and caramelized.
Cooking the Chicken
- Season chicken breasts with 1/4 teaspoon salt, 2 teaspoons smoked paprika, and 1 teaspoon of Italian seasoning.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chicken and sear for about 5 minutes on each side until golden brown and cooked through.
- Remove from skillet and let rest for 5 minutes before slicing into strips.
Making the Lemon Butter Sauce
- In the same skillet, add lemon slices, 4 minced garlic cloves, and 4 tablespoons of butter. Sauté for about 2 minutes until fragrant. Remove lemon slices, leaving the infused sauce.
Boiling the Pasta
- Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup of pasta water before draining.
- Add drained spaghetti to the skillet with the lemon butter sauce and toss to coat, adding reserved pasta water as needed for consistency.
Assembling and Serving
- Plate the sauced spaghetti, top with sliced chicken and roasted tomatoes, and tear burrata cheese over the top. Sprinkle with chopped basil and toasted pine nuts.
- Serve immediately and enjoy!
Notes
Allow the chicken to marinate in seasoning for about an hour for best flavor. Consider adding fresh lemon juice to the sauce for extra zest.