I adore this chicken spaghetti with burrata creation because it combines tender chicken and perfectly roasted tomatoes in a vibrant lemon garlic butter sauce. The creamy burrata and crunchy pine nuts amplify the dish, making every bite a unique, comforting experience that always reminds me of a laid-back summer night with good friends.
I’m really excited to share this Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce recipe with you. I love how it combines tender, thinly sliced chicken breasts with zingy lemon juice and zest, garlic, and unsalted butter to create a sauce that is both creamy and refreshing.
I always try to roast the cherry tomatoes with a bit of olive oil so that they add a touch of sweetness and a juicy burst to every bite. The dish is built around 8 oz of spaghetti which provides a good carb base and is complemented by the toasted pine nuts for a satisfying crunch.
I often garnish the dish with fresh basil leaves which give it a nice aromatic finish and keep it balanced nutritionally by adding vitamins. The mix of protein and carbs makes this a filling pasta dinner that is both delicious and fairly nutritious without any unwanted additives.
Why I Like this Recipe
1. I love how the lemon butter garlic sauce makes every bite so flavorful and zesty, and its so simple that it feels like a treat I made just for myself.
2. I really dig the contrast of textures when I bite into the tender chicken, the soft spaghetti, and then get a crunch from the toasted pine nuts.
3. The combination of roasted tomatoes and melted burrata cheese gives the dish a warm, comforting vibe with a mix of creamy and tangy flavors that I always crave.
4. I appreciate that its pretty easy to throw together for a nice dinner even if im not a master chef, and it always makes me feel like ive nailed something special.
Ingredients
- Spaghetti provides carbohydrates that give you steady energy.
Its a healthy staple base for our dish.
- Chicken is packed with lean protein that keeps you full and aids muscle repair.
Its a good choice.
- Cherry tomatoes offer natural sweetness and are loaded with vitamins, fiber, and antioxidants for a healthy kick.
- Lemon adds a tangy sour burst and essential vitamin C while brightening overall flavor.
- Burrata cheese brings a creamy, indulgent texture along with protein and good fats that make the dish richer.
- Pine nuts add crunch and a nutty flavor plus beneficial healthy fats to round out our meal.
Ingredient Quantities
- 8 oz spaghetti
- 2 boneless skinless chicken breasts (about 1 lb), sliced thin
- Salt to taste
- Pepper to taste
- 1 pint cherry tomatoes, halved (or grape tomatoes if you prefer)
- 2 tbsp olive oil (plus a bit more if needed for roasting)
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/3 cup pine nuts, toasted
- 1 ball burrata cheese
- Fresh basil leaves for garnish (optional)
How to Make this
1. Preheat your oven to 400°F and bring a large pot of salted water to a boil for the spaghetti.
2. Toss the halved tomatoes with 2 tbsp olive oil, salt and pepper in a baking dish and roast them in the oven for about 15 minutes until they get soft and a bit caramelized.
3. While the tomatoes are roasting, season the thinly sliced chicken breasts with salt and pepper and heat a splash of olive oil in a large skillet over medium-high heat; cook the chicken until it’s nicely browned and cooked through, then set it aside.
4. In the same skillet lower the heat and melt 3 tbsp unsalted butter; add the 4 minced garlic cloves and cook for about 1 minute until you can smell the garlic.
5. Stir in the juice and zest of 1 lemon into the butter mixture and let it bubble gently for about a minute.
6. Add the roasted tomatoes and the cooked chicken into the skillet and mix everything well so the flavors join together.
7. Meanwhile, cook 8 oz spaghetti in the boiling water until al dente, then drain it and add it to the skillet with the chicken and tomatoes.
8. Stir in 1/3 cup toasted pine nuts to the pasta and toss until everything is nicely coated in the lemon butter garlic sauce.
9. Plate the chicken spaghetti and tear the ball of burrata cheese over the top so it starts to melt into the dish.
10. Garnish with fresh basil leaves if you like, and serve immediately while warm.
Equipment Needed
1. Oven – Used for roasting the tomatoes; it’s important for achieving that soft, caramelized texture which enhances the dish’s flavor without significantly altering its nutritional value.
2. Large pot – Needed for boiling water for the spaghetti, ensuring the pasta cooks evenly and retains its al dente quality.
3. Baking dish – Essential for tossing the tomatoes in olive oil, salt, and pepper before roasting, helping to distribute the heat evenly.
4. Large skillet – Required for browning the chicken and later for creating the lemon garlic butter sauce, which is key to the dish’s overall flavor profile.
5. Colander – Used to drain the spaghetti after boiling; this helps to remove excess water while keeping the pasta’s nutrients intact.
6. Knife – Necessary for slicing the chicken breasts and halving the tomatoes; a sharp knife ensures accuracy and safety during prep.
7. Cutting board – Provides a stable surface for prepping all the ingredients like the garlic, tomatoes, and chicken.
8. Measuring spoons – Useful for accurately measuring ingredients like olive oil, butter, and spices, which is important for balanced nutritional content.
9. Spatula or tongs – Helps with stirring and mixing the chicken, tomatoes, and pasta in the skillet for even coating with the sauce.
10. Citrus juicer or zester – Aids in extracting the lemon juice and zest, adding that fresh tangy flavor while keeping the natural vitamins of the lemon.
11. Garlic press or small knife – For mincing the garlic cloves, ensuring they release their flavor effectively into the sauce.
FAQ
Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce Recipe Substitutions and Variations
- Spaghetti: If you don’t have spaghetti on hand, you can use linguine or even fettuccine as a decent substitute.
- Chicken: Instead of chicken, you might try turkey breast or even firm tofu if you’re looking for a plant-based version.
- Burrata: Can be swapped out for fresh mozzarella or even ricotta if you cant get burrata.
- Olive Oil: If you run out of olive oil, a mild avocado oil or another light vegetable oil works just fine.
- Pine Nuts: Toasted walnuts or sliced almonds can be used in place of pine nuts for a similar nutty crunch.
Pro Tips
1. When you’re makin the garlic butter, dont rush it. Let it bubble slowly so the garlic gets all aromatic but never burnt, cause burnt garlic kinda ruins the sauce.
2. Toast your pine nuts separately and watch ’em closely. They turn golden quick and add this amazing crunch and flavor—if you skip this step you miss out on a lot.
3. Tear that burrata right on the plate just before servin’ so it slowly melts and mixes with the pasta. It gives a creamy vibe that’s super yummy.
4. Be careful not to overcook the pasta. Stop cookin’ when it’s al dente because it’ll keep cookin’ a bit more in that hot sauce, makin’ it perfect every time.
Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce Recipe
My favorite Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce Recipe
Equipment Needed:
1. Oven – Used for roasting the tomatoes; it’s important for achieving that soft, caramelized texture which enhances the dish’s flavor without significantly altering its nutritional value.
2. Large pot – Needed for boiling water for the spaghetti, ensuring the pasta cooks evenly and retains its al dente quality.
3. Baking dish – Essential for tossing the tomatoes in olive oil, salt, and pepper before roasting, helping to distribute the heat evenly.
4. Large skillet – Required for browning the chicken and later for creating the lemon garlic butter sauce, which is key to the dish’s overall flavor profile.
5. Colander – Used to drain the spaghetti after boiling; this helps to remove excess water while keeping the pasta’s nutrients intact.
6. Knife – Necessary for slicing the chicken breasts and halving the tomatoes; a sharp knife ensures accuracy and safety during prep.
7. Cutting board – Provides a stable surface for prepping all the ingredients like the garlic, tomatoes, and chicken.
8. Measuring spoons – Useful for accurately measuring ingredients like olive oil, butter, and spices, which is important for balanced nutritional content.
9. Spatula or tongs – Helps with stirring and mixing the chicken, tomatoes, and pasta in the skillet for even coating with the sauce.
10. Citrus juicer or zester – Aids in extracting the lemon juice and zest, adding that fresh tangy flavor while keeping the natural vitamins of the lemon.
11. Garlic press or small knife – For mincing the garlic cloves, ensuring they release their flavor effectively into the sauce.
Ingredients:
- 8 oz spaghetti
- 2 boneless skinless chicken breasts (about 1 lb), sliced thin
- Salt to taste
- Pepper to taste
- 1 pint cherry tomatoes, halved (or grape tomatoes if you prefer)
- 2 tbsp olive oil (plus a bit more if needed for roasting)
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/3 cup pine nuts, toasted
- 1 ball burrata cheese
- Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat your oven to 400°F and bring a large pot of salted water to a boil for the spaghetti.
2. Toss the halved tomatoes with 2 tbsp olive oil, salt and pepper in a baking dish and roast them in the oven for about 15 minutes until they get soft and a bit caramelized.
3. While the tomatoes are roasting, season the thinly sliced chicken breasts with salt and pepper and heat a splash of olive oil in a large skillet over medium-high heat; cook the chicken until it’s nicely browned and cooked through, then set it aside.
4. In the same skillet lower the heat and melt 3 tbsp unsalted butter; add the 4 minced garlic cloves and cook for about 1 minute until you can smell the garlic.
5. Stir in the juice and zest of 1 lemon into the butter mixture and let it bubble gently for about a minute.
6. Add the roasted tomatoes and the cooked chicken into the skillet and mix everything well so the flavors join together.
7. Meanwhile, cook 8 oz spaghetti in the boiling water until al dente, then drain it and add it to the skillet with the chicken and tomatoes.
8. Stir in 1/3 cup toasted pine nuts to the pasta and toss until everything is nicely coated in the lemon butter garlic sauce.
9. Plate the chicken spaghetti and tear the ball of burrata cheese over the top so it starts to melt into the dish.
10. Garnish with fresh basil leaves if you like, and serve immediately while warm.
