Chicken Spaghetti Burrata Lemon

Chicken spaghetti with burrata and a lemon butter garlic sauce brings together creamy cheese tangy citrus and savory roasted tomatoes all in one satisfying plate. It is the kind of weeknight dinner that feels like a restaurant treat yet comes together with straightforward steps and pantry-friendly ingredients. Whenever I make this for friends or family it never fails to impress and quickly becomes a new favorite at the table.

I first made this after spotting a bundle of ripe tomatoes and a ball of burrata at the store and the colors and flavors instantly won everyone over. Now this dish pops up in my kitchen whenever we crave something comforting yet lively.

Ingredients

• Cherry tomatoes or grape tomatoes sliced in half: Small but mighty these burst with sweetness and balance the lemon Butter and garlic draw out their jammy flavor
• Olive oil: Choose a robust extra virgin oil to enrich both the roasted tomatoes and the chicken
• Fresh garlic: Quality cloves release mellow aroma and depth in both roasting and the sauce
• Chicken breast Skinless and boneless: Select firm moist chicken Avoid dryness by slicing thinly
• Salt and smoked paprika: The smoky quality brings heartiness and subtle heat Try Spanish paprika for extra depth
• Italian seasoning: Make sure the blend includes oregano and thyme for aroma
• Meyer lemon or regular lemon: Use fresh fruit with bright skin and juicy flesh Buy unwaxed for best flavor
• Butter: Nothing else beats the way butter mellows lemon and caramelizes garlic
• Spaghetti: Use bronze-cut or good brand for better texture and sauce cling
• Burrata cheese: Choose balls that feel plump and moist Insides should jiggle slightly when cut
• Fresh basil: Look for lively bright leaves Snip just before serving for peak freshness
• Pine nuts: Toast lightly until golden and fragrant Buy from a trusted source for sweetness

Instructions

Prepare the Tomatoes:

Preheat your oven to four hundred degrees Fahrenheit. Toss halved cherry tomatoes with olive oil and minced garlic then season with a dusting of salt and cracked pepper. Arrange them on a parchment lined sheet pan making sure they have space to caramelize. Roast for about twenty minutes while you work on the rest. The skins should blister slightly and concentrate in flavor.

Season and Cook the Chicken:

Take your chicken breasts and slice them in half horizontally so you have thinner cutlets. Sprinkle both sides with salt smoked paprika and a heaping spoon of Italian seasoning. Press the spices in so they stick well. Heat a large skillet with olive oil over medium until shimmering. Lay in the chicken pieces and sear for five minutes on each side. Once cooked through remove to a plate and let rest before slicing thinly against the grain.

Build the Lemon Butter Garlic Sauce:

Lower the heat on your skillet. Nestle in the lemon slices and add minced garlic along with the butter. Let this melt together gently for a few minutes until the lemon releases its juices and the garlic turns soft but does not brown. The butter should become fragrant and slightly golden. Turn off the heat to prevent burning.

Cook the Pasta:

Fill a large pot with water and bring to a full rolling boil. Salt it generously. Add the spaghetti and cook until just al dente checking the package for timing. Reserve a splash of the pasta water and then drain thoroughly.

Combine and Finish:

Return your skillet with the lemon garlic butter to gentle heat. Add the drained pasta directly into the skillet tossing with tongs until each strand shimmers with the sauce. If it looks dry trickle in a spoonful of pasta water to loosen. Remove the lemon slices before serving.

Layer and Serve:

Twirl savory pasta onto plates and layer the sliced chicken and jammy roasted tomatoes over top. Tear open the burrata allowing its creamy center to cascade onto the warm spaghetti. Scatter fresh basil over everything and finish by sprinkling with toasted pine nuts for crunch and aroma.

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Burrata is always my favorite here The moment you pierce the cheese and let the soft center run into the lemony pasta it turns any evening into a small feast. The first time I served this to my family we all went silent from that first bite and now it is requested for birthdays and gatherings.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to two days For best texture store the burrata separately and add just before reheating your plate Use a splash of water or extra olive oil to revive the sauce if it thickens in the fridge and always reheat gently over low heat

Ingredient Substitutions

Swap in rotisserie chicken if short on time or use boneless thighs for extra juiciness Gluten free spaghetti works well if needed If burrata is unavailable try torn fresh mozzarella or creamy ricotta though you will miss that signature luscious texture Swap basil for flat leaf parsley if that is what you have

Serving Suggestions

This is a standalone meal but I love to serve it with a simple green salad tossed with lemon and olive oil For drinks a citrusy white wine or sparkling water with lemon lifts every bite Roasted asparagus or sautéed broccolini on the side makes it an even more colorful Italian inspired spread

Cultural and Historical Context

This recipe bridges a classic American cozy pasta bake and the summery Italian tradition of pairing pasta with tomatoes lemon and soft cheese The use of burrata adds a southern Italian luxury while roasted tomatoes provide an echo of the sun ripened flavors found throughout Mediterranean cuisine It is an ideal blend for anyone craving comfort and a dash of elegance

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This dish is as showy as it is simple a vibrant combination that never disappoints. Enjoy every luscious creamy bite

Frequently Asked Questions

→ How do I ensure tender chicken?

Slice chicken breasts thinly and cook over medium heat until just cooked through. Avoid overcooking for the best texture.

→ Can I use another pasta type?

Yes, spaghetti works well, but you can substitute with linguine, fettuccine, or other long pasta shapes.

→ What is the best way to roast tomatoes?

Toss halved cherry tomatoes in olive oil, garlic, salt, and pepper, then roast at 400°F until soft and caramelized.

→ How to serve the dish with burrata?

Add burrata to each serving after plating the spaghetti and chicken, so the cheese stays creamy and fresh.

→ Can I make this dish vegetarian?

Omit the chicken and add more roasted tomatoes or vegetables for a flavorful vegetarian option.

→ How can I add more flavor?

Incorporate extra garlic, a squeeze of fresh lemon juice, or a sprinkle of chili flakes for added taste.