Chicken Spaghetti with Burrata
This chicken spaghetti with burrata combines tender chicken, roasted cherry tomatoes, creamy burrata cheese, and a zesty lemon garlic butter sauce for a healthy, flavorful weeknight dinner.
Ingredients
- 10 oz cherry tomatoes or grape tomatoes (sliced in half)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper
- 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
- 1/4 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1/2 lemon (preferably, Meyer lemon), thinly sliced
- 4 cloves garlic
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz burrata cheese
- 1/2 cup fresh basil, chopped
- 1/3 cup pine nuts, lightly toasted
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the halved cherry tomatoes with olive oil, minced garlic, and a pinch of salt and pepper. Spread them on a parchment-lined baking sheet and roast for 20 minutes to intensify their natural sweetness.
- Slice each chicken breast in half horizontally to create thin, even pieces. Season generously with salt, smoked paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes per side until golden and fully cooked. Remove and slice thinly; set aside.
- In the same skillet, lower the heat and add lemon slices, minced garlic, and butter. Cook for 2-3 minutes to soften the lemons and release their juices. Remove the lemon slices before adding the pasta.
- Meanwhile, cook the spaghetti according to package instructions. Drain and add it to the skillet with the garlic butter sauce, tossing to coat.
- Top the pasta with the roasted cherry tomatoes, sliced chicken breasts, and pieces of burrata cheese. Garnish with fresh basil and toasted pine nuts before serving.
Notes
Bring burrata to room temperature to ensure it melts beautifully, toast pine nuts carefully, and save pasta water to loosen up the sauce if needed.