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.

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Name: Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
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

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

Scale

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

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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