If you’re looking for a comforting, vibrant, and restaurant-worthy pasta dish that’s simple enough for a weeknight dinner yet impressive for guests, Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is your answer. This dish combines tender chicken seasoned with smoked paprika, juicy roasted cherry tomatoes, and spaghetti coated in a buttery lemon garlic sauce. The real showstopper? Creamy burrata cheese that melts luxuriously over the hot pasta. Finished with fresh basil and crunchy pine nuts, this pasta recipe is a flavor-packed experience that checks all the boxes for both indulgence and freshness.
Table of Contents
Why This Chicken Spaghetti Stands Out
This chicken spaghetti with burrata and lemon butter garlic sauce is a perfect balance of hearty and light. The citrusy brightness of the lemon, combined with the mellow richness of garlic butter, enhances the smoky chicken and tangy-sweet roasted tomatoes. It’s a family-friendly meal with elevated flavors, ideal for casual dinners or special occasions. The burrata adds a luxurious creamy element that melts over the hot pasta, turning every bite into comfort food bliss.
- Quick and simple: 50 minutes from start to finish
- Visually stunning: Vibrant tomatoes, green basil, and creamy white burrata
- Versatile: Easily adapted for different dietary preferences
What You’ll Need for This Recipe
Key Ingredients and Their Roles
- Chicken Breast: Adds protein and heartiness; seasoned with smoked paprika for depth of flavor
- Spaghetti: Classic pasta base that holds the sauce beautifully
- Cherry Tomatoes: Roasted to bring out their natural sweetness and juiciness
- Olive Oil: Used for roasting and sautéing, adding richness and enhancing aroma
- Garlic: Key to the sauce, delivering pungent warmth and savoriness
- Butter: Forms the base of the silky lemon garlic sauce
- Meyer Lemon: Brings a bright, slightly sweet citrus note
- Burrata Cheese: Soft and creamy, it adds indulgent richness when placed over warm pasta
- Fresh Basil: Offers freshness and herbal contrast
- Pine Nuts: Toasted for crunch and a buttery nutty finish
- Smoked Paprika: Lends a smoky, slightly spicy flavor to the chicken
- Italian Seasoning: A blend of herbs like thyme and rosemary for depth
Ingredient Swaps and Substitutes
- Vegetarian Version: Skip the chicken and add roasted mushrooms or sautéed zucchini
- No Burrata? Use fresh mozzarella or dollops of creamy ricotta
- No Spaghetti? Substitute with bucatini, fettuccine, or angel hair pasta
- Gluten-Free: Use gluten-free spaghetti without sacrificing flavor
- Extra Heat: Add red pepper flakes to the butter sauce for a spicy kick
Step-by-Step Guide to Making Chicken Spaghetti with Burrata
- Roast the Tomatoes
Preheat oven to 400°F. Toss halved cherry tomatoes with olive oil, garlic, salt, and pepper. Spread them on a parchment-lined baking sheet without overcrowding and roast for 20 minutes. - Prepare the Chicken
Slice chicken breasts in half horizontally for even cooking. Season with salt, smoked paprika, and Italian seasoning. Sauté in olive oil over medium heat for 5 minutes per side until cooked through. Remove and slice thinly. - Create the Lemon Garlic Butter Sauce
In the same skillet, add thin lemon slices, minced garlic, and butter. Cook gently over low-medium heat to soften the garlic and infuse the sauce with citrus. Remove from heat. - Cook the Pasta
Boil spaghetti according to package instructions. Drain and immediately toss it into the lemon butter garlic mixture. Mix thoroughly and discard the lemon slices. - Toast the Pine Nuts
Toast pine nuts in a 350°F oven for 5 minutes until golden and fragrant. Keep a close eye to prevent burning. - Assemble and Serve
Combine spaghetti, sliced chicken, and roasted tomatoes. Divide into plates and top with torn burrata cheese, chopped basil, and pine nuts.
Pro Tips for Perfect Pasta Every Time
- Room-Temp Burrata: Let it come to room temperature before serving to ensure creamy melting
- Don’t Overcrowd Tomatoes: For even roasting and better caramelization
- Use Meyer Lemons: They add a sweeter, more fragrant citrus note
- Slice Chicken Thin: Easier to mix with pasta and absorbs more flavor
- Pasta Water Tip: Reserve a little in case the sauce needs loosening
Delicious Pairings and Recipe Variations
- Pair With: A crisp arugula salad, roasted asparagus, or garlic bread
- Make it Spicy: Stir in red pepper flakes with the butter sauce
- Cheese Alternatives: Use creamy goat cheese or truffle-infused burrata
- Add Extra Veggies: Roasted zucchini, mushrooms, or spinach work beautifully
- Make-Ahead Option: Prepare components in advance and assemble when ready to serve
Mediterranean Comfort on a Plate
With ingredients like olive oil, lemon, garlic, and basil, this dish delivers Mediterranean-inspired comfort food with a modern twist. It’s light yet indulgent, perfect for those looking to enjoy classic flavors in a fresh, satisfying way. Whether you’re craving a cozy dinner or planning a weekend gathering, this chicken spaghetti with burrata and lemon butter garlic sauce is guaranteed to impress.
Conclusion
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce brings a burst of freshness, indulgence, and Mediterranean charm to your dinner table. The harmony of creamy burrata, roasted tomatoes, smoky paprika chicken, and zesty lemon butter garlic sauce makes this recipe a standout. Whether you’re serving it for a cozy weeknight dinner or entertaining guests, this dish never fails to impress. It’s colorful, flavorful, and customizable — a pasta recipe that’s as delightful to look at as it is to eat. Make it once, and it’s sure to become a regular in your recipe rotation.
Frequently Asked Questions
How do I keep the burrata from melting too fast?
To enjoy the signature creaminess of burrata, let it come to room temperature before adding it to the hot spaghetti. This allows it to soften naturally without completely melting, creating a creamy texture in every bite. You can also gently tear the burrata and place it on top of each serving right before plating.
Can I make chicken spaghetti with burrata ahead of time?
Yes, you can prep most components ahead. Roast the tomatoes, cook and slice the chicken, and toast the pine nuts in advance. Cook the spaghetti and make the lemon butter garlic sauce just before serving for best texture. Add the burrata last to preserve its creamy texture. Store leftovers in an airtight container for up to 2 days.
What’s the best type of pasta to use for this recipe?
Spaghetti works perfectly for soaking up the lemon butter garlic sauce, but you can also use fettuccine, bucatini, angel hair, or even pappardelle. Long pasta shapes help catch the sauce and pair well with the toppings like roasted tomatoes and torn burrata.
More Relevant Recipes
- Fettuccine Alfredo – Creamy & Easy: This rich and velvety pasta dish shares the creamy indulgence of chicken spaghetti with burrata. Made with a simple Alfredo sauce, it’s a satisfying comfort food recipe that’s perfect for those who love buttery garlic pasta flavors.
- Creamy Garlic Pasta – Easy Weeknight Dinner: Featuring a smooth garlic cream sauce, this pasta is an excellent companion recipe to the lemon butter spaghetti. The bold garlic flavor mirrors the original’s sauce base while offering a faster, minimalist preparation style.
- Creamy Cajun Shrimp Pasta: This dish blends creaminess with bold, smoky spice from Cajun seasoning—similar to the smoked paprika flavor in the original chicken spaghetti. It’s a great variation if you’re looking to add a seafood twist with a bit of heat.
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Halal
Description
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant, Mediterranean-inspired pasta dish made with roasted cherry tomatoes, smoky paprika-seasoned chicken, spaghetti tossed in a zesty lemon garlic butter sauce, and topped with creamy burrata, fresh basil, and toasted pine nuts. Perfect for weeknight dinners or special occasions.
Ingredients
- 10 oz cherry tomatoes, halved
- 2 tablespoons olive oil (for tomatoes)
- 3 cloves garlic, minced (for tomatoes)
- Salt and pepper, to taste
- 1.5 lb chicken breasts (about 2 large, boneless, skinless)
- 1/4 teaspoon salt (for chicken)
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (for chicken)
- 1/2 Meyer lemon, thinly sliced
- 4 cloves garlic, minced (for sauce)
- 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 oven to 400°F (200°C). Toss halved cherry tomatoes with 2 tablespoons of olive oil, 3 cloves of minced garlic, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes.
- Slice chicken breasts horizontally to make thin cutlets. Season both sides with salt, smoked paprika, and Italian seasoning.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken for 5 minutes per side or until fully cooked. Transfer to a plate and slice thinly.
- In the same skillet, add lemon slices, 4 minced garlic cloves, and butter. Sauté over low-medium heat until garlic is soft and lemon releases juices. Remove from heat.
- Cook spaghetti in boiling salted water according to package directions. Drain and add to the lemon butter garlic sauce in the skillet. Mix well and remove lemon slices.
- Toast pine nuts in the oven at 350°F (175°C) for about 5 minutes until golden, watching closely to prevent burning.
- Toss spaghetti with sliced chicken and roasted tomatoes. Serve onto plates.
- Top each serving with burrata cheese, chopped basil, and toasted pine nuts. Serve immediately.
Notes
- Use room temperature burrata for best creamy texture on the warm pasta.
- Meyer lemon is preferred for a sweeter, more aromatic citrus flavor.
- Don’t overcrowd the tomatoes on the sheet pan to ensure proper roasting.
- Spaghetti can be swapped with bucatini, fettuccine, or angel hair pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Oven Roasted
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 plate (approx 1/4 of recipe)
- Calories: 875 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 48 g
- Saturated Fat: 18 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 165 mg