Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
A vibrant, creamy pasta dish featuring lemon butter garlic sauce, tender chicken, and fresh burrata. Balances umami, citrus, and decadence for a quick special-occasion meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stir-fry and One-Pan
- Cuisine: Italian
Ingredients
4 boneless, skinless chicken breasts (6 oz each), sliced into 1/2-inch strips
16 oz spaghetti
1/2 cup (1 stick) unsalted butter
4 garlic cloves, minced
2 lemons, zested and juiced (about 3 tbsp juice)
1 pint cherry tomatoes, halved
1 oz all-purpose flour (for dredging chicken)
1/4 tsp paprika
Salt and freshly ground pepper
1 burrata cheese (8 oz), torn into pieces
2 tbsp olive oil
1/4 cup grated Parmesan
Fresh basil leaves for garnish
Instructions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente; drain, reserving 1 cup cooking water.
While pasta cooks, dredge chicken strips in flour mixed with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Sear chicken until golden brown and cooked through (8-10 minutes), remove, and set aside.
Add butter to skillet; melt until golden. Add garlic and sauté 30 seconds. Add cherry tomatoes and cook until blistered (4-5 minutes). Stir in lemon zest, juice, and a pinch of salt.
Combine cooked pasta in the skillet with sauce, adding 1/2 cup reserved pasta water to create a silky emulsion.
Gently fold in cooked chicken and burrata. Remove from heat, stir in Parmesan, and adjust seasoning.
Divide pasta between plates, top with burrata remnants, and garnish with basil.
Notes
For a protein-rich variation, substitute 2 oz mozzarella per serving if burrata is unavailable.
Roast cherry tomatoes ahead of time (400°F, 15 minutes) for deeper flavor.
Leftovers can be refrigerated up to 3 days in an airtight container (add burrata last if storing).
Use olive oil-based garlic butter for a non-dairy halal alternative.