Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce (Print version)
Juicy chicken, roasted tomatoes, spaghetti, burrata, and a glossy lemon butter garlic sauce for a bright, creamy pasta dinner.
# Ingredients:
For the roasted tomatoes
01 -
10 oz (285 g) cherry tomatoes, halved
02 -
2 tablespoons extra-virgin olive oil
03 -
3 cloves garlic, finely minced
04 -
1/4 teaspoon fine salt
05 -
Black pepper, to taste
For the chicken and pasta
06 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
07 -
3/4 teaspoon fine salt, divided
08 -
2 teaspoons smoked paprika
09 -
1 teaspoon Italian seasoning
10 -
2 tablespoons extra-virgin olive oil
11 -
8 oz (225 g) spaghetti
12 -
1/2 cup reserved pasta water
For the lemon butter garlic sauce
13 -
1/2 lemon, thinly sliced
14 -
4 cloves garlic, minced
15 -
4 tablespoons (56 g) unsalted butter
16 -
1 teaspoon fresh lemon zest
For serving
17 -
8 oz (225 g) burrata cheese, torn
18 -
1/2 cup chopped fresh basil
19 -
1/3 cup (45 g) pine nuts, lightly toasted
20 -
Extra black pepper, to taste
# Instructions:
01 -
Preheat the oven to 400°F. Toss the halved tomatoes with olive oil, minced garlic, 1/4 teaspoon salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 18-20 minutes, until softened and jammy.
02 -
Pat the chicken cutlets dry. Season both sides with the smoked paprika, Italian seasoning, and 1/2 teaspoon salt.
03 -
Heat olive oil in a large skillet over medium heat. Cook the chicken for about 4-5 minutes per side, until golden and cooked to 165°F. Transfer to a board, rest 5 minutes, then slice thinly.
04 -
Boil the spaghetti in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
05 -
Lower the skillet heat. Add lemon slices, minced garlic, and butter to the chicken pan. Cook for 1-2 minutes, stirring, until the garlic smells fragrant but stays pale.
06 -
Add the drained spaghetti, lemon zest, and 1/4 cup pasta water to the skillet. Toss with tongs until glossy, adding more pasta water as needed. Remove the lemon slices.
07 -
Fold in the sliced chicken and roasted tomatoes. Divide among plates, tear burrata over the top, and finish with basil, toasted pine nuts, and black pepper.
# Good to know:
01 -
Best served right after the burrata is added.
02 -
Use an instant-read thermometer to avoid overcooking the chicken.
03 -
Reserve extra pasta water in case the sauce tightens before serving.