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: 2 cups cherry or grape tomatoes, halved; 2 tablespoons olive oil (for roasting); 2 garlic cloves, minced (for tomatoes); Salt and pepper, to taste; 2 boneless skinless chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon Italian seasoning; 1 tablespoon olive oil (for cooking chicken); 1 lemon, thinly sliced; 3 garlic cloves, minced (for sauce); 3 tablespoons butter; 12 oz spaghetti; 2 balls burrata cheese; 2 tablespoons fresh basil, chopped; 2 tablespoons pine nuts, toasted

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Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is my kind of elevated comfort food. It’s one of those recipes that looks restaurant-worthy on the plate but comes together easily at home. With tender chicken, roasted cherry tomatoes, creamy burrata, and a zesty garlic-lemon butter sauce, this dish hits all the right notes—fresh, rich, and full of flavor.

Why You’ll Love This Recipe

I love how this pasta feels both hearty and refreshing. The roasted tomatoes bring a sweet tang, the lemon butter garlic sauce brightens everything up, and burrata adds a creamy, luxurious finish. It’s great for when I want to impress guests or simply treat myself to a cozy, satisfying dinner. Plus, it’s a one-dish meal that doesn’t feel heavy, thanks to the vibrant Mediterranean-inspired flavors. Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roasted Tomatoes

Cherry or grape tomatoes, sliced in half
Olive oil
Garlic, minced
Salt and pepper

Chicken Pasta

Boneless skinless chicken breasts
Salt
Smoked paprika
Italian seasoning
Olive oil
Lemon, thinly sliced
Garlic cloves
Butter
Spaghetti
Burrata cheese

Garnish

Fresh basil, chopped
Pine nuts, lightly toasted

Directions

1. Roast the Tomatoes
I preheat the oven to 400°F (200°C). Then I toss the halved cherry tomatoes with olive oil, garlic, salt, and pepper. I spread them on a parchment-lined baking sheet and roast for 20 minutes while I work on the pasta.

2. Cook the Chicken
I slice the chicken breasts in half horizontally so they cook faster and more evenly. I season them with salt, smoked paprika, and Italian seasoning. Then I heat olive oil in a large skillet and cook the chicken for about 5 minutes on each side until golden and cooked through. After that, I let them rest before slicing thinly.

3. Make the Lemon Butter Garlic Sauce
In the same skillet, I add lemon slices, minced garlic, and butter. I let that cook for a few minutes over low-medium heat so the garlic softens and the lemon infuses the butter. Then I remove the skillet from heat.

4. Cook the Pasta
I bring a pot of salted water to a boil and cook the spaghetti according to the package directions. Once it’s al dente, I drain it and toss it in the skillet with the garlic-lemon-butter sauce, removing the lemon slices afterward.

5. Assemble and Serve
I top the pasta with the sliced chicken and roasted tomatoes. Then I plate the spaghetti and divide the burrata cheese between servings. I finish it off with a sprinkle of chopped basil and toasted pine nuts.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep and 30 minutes to cook, with a total time of 50 minutes from start to finish.

Variations

When I want to mix things up, I swap spaghetti for linguine or fettuccine. If I’m not in the mood for chicken, I’ve used shrimp or even grilled vegetables like zucchini and asparagus. Sometimes I add a splash of white wine or a pinch of red pepper flakes to the sauce for extra depth or heat. For a lighter version, I reduce the butter slightly and use whole wheat pasta. Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat with a splash of water or broth to loosen the sauce. Burrata doesn’t reheat well, so I usually add a fresh scoop when serving leftovers. I don’t recommend freezing this dish—the texture of the cheese and pasta changes too much after thawing.

FAQs

Can I make this dish ahead of time?

I prep the components separately—roast the tomatoes, cook the chicken, and boil the pasta—then assemble everything just before serving. That way, everything stays fresh and flavorful.

What can I use instead of burrata?

If I don’t have burrata, I use fresh mozzarella or even a dollop of ricotta. It won’t be quite as creamy, but it still works beautifully.

Can I use dried herbs instead of fresh?

Yes, I’ve used dried basil when fresh isn’t available. I just use a smaller amount since dried herbs are more concentrated.

How do I toast pine nuts properly?

I toast them in a preheated oven at 350°F (175°C) for about 5 minutes. I keep a close eye—they can go from golden to burnt quickly.

Is this recipe kid-friendly?

Definitely. The flavors are balanced and not too bold. If I’m making it for kids, I go light on the lemon and skip the pine nuts for easier eating.

Conclusion

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is one of those dishes that feels special but is easy enough to make any night of the week. I love how every bite combines creamy, zesty, garlicky, and savory elements in perfect harmony. Whether I’m cooking for family, friends, or just myself, this meal always leaves everyone satisfied and asking for seconds.