Dreamy Chicken Spaghetti with Burrata

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce brings together the comfort of creamy pasta with the freshness of roasted tomatoes and tangy lemon. This dish looks vibrant enough for a special meal yet is easy enough for any weeknight. The combination of juicy chicken, silky burrata, and bright lemony sauce always feels special on the table.

I love making this for Sunday dinner when the family comes together. The first time I made it the burrata was the star and since then everyone asks for it on birthdays and special days.

Ingredients

• Cherry tomatoes: sliced in half for juicy sweetness and color choose ripe and fragrant ones
• Olive oil: adds richness and helps roast tomatoes pick an olive oil you would enjoy on a salad
• Fresh garlic: imparts deep flavor always choose plump firm cloves
• Salt and pepper: brings out the best in every ingredient use kosher salt and freshly cracked pepper
• Chicken breast: boneless and skinless cooks quickly and remains lean
• Smoked paprika: for a gentle smokiness choose Spanish paprika if possible
• Italian seasoning: provides herbal notes double check for a fresh blend
• Meyer lemon: delivers sweet tang and fragrant rind if unavailable regular lemon works
• Unsalted butter: enriches the sauce and balances acidity use high quality for best result
• Spaghetti: classic base to soak up sauce use durum wheat pasta for bite
• Burrata cheese: creamy texture melts beautifully choose the freshest burrata you can find
• Fresh basil: bright and aromatic always pick leaves that are vibrant green
• Pine nuts: toasted for crunch and flavor buy fresh pale nuts and toast right before use

Step-by-Step Instructions

Roast the Tomatoes:

Preheat your oven to four hundred degrees Fahrenheit. Toss sliced cherry tomatoes in olive oil minced garlic salt and pepper making sure each tomato is coated. Spread on a parchment lined baking sheet with the cut sides facing up. Roast for about twenty minutes until the tomatoes collapse and caramelize at the edges

Prep the Chicken:

Slice chicken breasts horizontally into thin cutlets for quicker even cooking. Pat dry and season both sides with salt smoked paprika and Italian seasoning. Ensure seasoning is distributed so every bite is flavorful

Cook the Chicken:

Heat olive oil in a large skillet over medium heat until shimmering. Add the chicken and pan sear for about five minutes per side without moving until a golden crust forms and the meat is cooked through. Remove from pan and let rest before slicing thinly so juices stay inside

Build Lemon Butter Garlic Sauce:

In the same skillet on low medium heat add thinly sliced lemon minced garlic and butter. Stir until butter melts and garlic softens without browning. Sauté gently until lemon juices release and the mix becomes fragrant then take off heat for a silky sauce base

Boil the Pasta:

Bring a pot of salted water to a rolling boil and cook spaghetti to just al dente following package directions. Drain pasta saving a little cooking water on the side in case you want to loosen the sauce later

Combine Everything:

Place drained pasta in the skillet with your lemon garlic butter sauce. Toss thoroughly to coat the noodles. Remove and discard lemon slices to prevent bitterness

Assemble and Serve:

Spread pasta on plates or one large serving bowl. Top generously with sliced chicken and arrange roasted tomatoes over everything. Tear burrata cheese and distribute evenly. Scatter with chopped basil and lightly toasted pine nuts for crunch and fragrance

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My favorite part is always breaking open the burrata cheese at the table and watching it melt into the hot pasta. My niece calls it pasta magic and I have to agree

Storage Tips

Leftovers keep well in an airtight container for up to three days in the fridge. The burrata is best added fresh so if making ahead reserve the cheese and add it just before serving. Reheat pasta and chicken gently so the chicken stays tender and the sauce remains silky

Ingredient Substitutions

If you cannot find burrata fresh mozzarella or ricotta is a great substitute though the creaminess is different. For the tomatoes use ripe Roma or plum tomatoes diced small if cherry tomatoes are not on hand. Swap pine nuts for slivered almonds or walnuts if needed but always toast them for best flavor

Serving Suggestions

This pasta makes a full meal on its own but pairs wonderfully with a simple green salad or roasted asparagus. A squeeze of extra lemon and some freshly cracked pepper at the table is always welcome. For a little heat offer red pepper flakes on the side

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Cultural and Historical Context

This recipe blends flavors from Mediterranean and Italian American kitchens. The use of burrata cheese and roasted tomatoes nods to southern Italy while the lemon garlic butter sauce draws from classic Italian and American comfort food influences. It is a perfect example of how home cooks blend traditions and seasonal ingredients for something memorable

Frequently Asked Questions About Recipes

→ Which burrata should I pick?

Grab super fresh burrata balls if you can. Just let them sit out to lose their chill before you use them. They'll get super creamy that way.

→ Could I use something besides chicken breast?

You sure can. Chicken thighs with no bones are a great swap, just give them extra time to cook all the way through.

→ What stops spaghetti from clumping up?

Give your spaghetti a good stir at the start while it cooks, and after draining, toss with a splash of olive oil to keep the strands from sticking.

→ How would I make it veggie?

Skip the chicken and pile on more roasted tomatoes or sneak in grilled veggies. You’ll still have a delicious meatless meal.

→ Any tricks for golden pine nuts?

Spread them on a tray and bake in the oven at 350°F for around five minutes. Keep an eye on them—they burn fast!

→ Storing for later—how do I do it?

Stash your pasta and extras in a sealed container in the fridge for no more than three days. Put the burrata on fresh when it’s time to eat.