Chicken Burrata Lemon Spaghetti (Printable Recipe)
Juicy chicken, rich burrata, and cherry tomatoes swirl with spaghetti in a buttery garlic lemon sauce.
# Ingredients You'll Need:
→ Roasted Tomatoes
01 -
Black pepper, add to your liking
02 -
Salt, shake in as much as you want
03 -
3 garlic cloves, chopped up small
04 -
30 ml extra-virgin olive oil
05 -
285 g cherry or grape tomatoes, split in half
→ Chicken and Pasta
06 -
225 g Burrata cheese
07 -
225 g dried spaghetti
08 -
60 g unsalted butter
09 -
4 garlic cloves, chopped fine
10 -
0.5 lemon, thin slices work best (Meyer lemons are great if you have them)
11 -
30 ml olive oil
12 -
1 tsp Italian blend seasoning
13 -
2 tsp smoked paprika
14 -
0.25 tsp fine salt
15 -
680 g boneless, skinless chicken breast (about 2 large pieces, cut in half horizontally)
→ Garnish
16 -
40 g pine nuts, toast them just a bit
17 -
15 g basil leaves, sliced up fine
# Steps to Follow:
01 -
Break up the Burrata and drop chunks on each plate. Sprinkle lots of toasted pine nuts and basil. Dig in while it’s hot!
02 -
Put a handful of pasta down on each plate. Pop chicken slices and roasted tomatoes right on top.
03 -
Toss the hot spaghetti in the skillet so it gets all coated in that buttery, lemon-garlic mix.
04 -
Toss the pasta into a pot of boiling salted water. Let it cook until it’s still got a little bite, then drain well.
05 -
Back to your pan, drop in those lemon rounds and minced garlic. Add the butter and let everything sizzle on low until it smells awesome and the garlic’s soft. Scoop lemon slices out and toss them once they’ve done their thing.
06 -
Get olive oil hot in your big skillet. Lay in the chicken and let it cook till golden and juicy, about 5 minutes a side. When it’s done, set it aside and slice it once it’s not too hot.
07 -
Cut the chicken breasts into thinner pieces by sliding the knife through the middle. Sprinkle both sides with your smoked paprika, Italian herbs, and some salt.
08 -
Heat your oven up to 200°C. Mix tomato halves, olive oil, and chopped garlic with salt and pepper. Spread them on baking paper, making sure they aren’t stacked, and roast for 20 minutes till they’re soft and starting to get golden spots.
# Extra Tips:
01 -
Keep your eye on the pine nuts because they can go from golden to burnt fast.