Description

Are you ready for a culinary adventure that will make your taste buds dance? Look no further than this tantalizing Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce!

Ingredients

Scale

10 oz cherry or grape tomatoes, halved
2 tbsp olive oil (for tomatoes)
3 garlic cloves, minced (for tomatoes)
Salt and black pepper, to taste
1½ lbs chicken breasts, thinly sliced
¼ tsp salt
2 tsp smoked paprika
1 tsp Italian seasoning
2 tbsp olive oil (for chicken)
½ Meyer lemon, thinly sliced
4 garlic cloves, minced (for sauce)
4 tbsp butter
8 oz spaghetti
8 oz burrata cheese
½ cup fresh basil, chopped
⅓ cup toasted pine nuts

Cook Mode Prevent your screen from going dark

Instructions

Begin by preheating your oven to 400°F (200°C). While the oven heats, place the halved cherry or grape tomatoes in a mixing bowl. Drizzle them with two tablespoons of olive oil and add three minced garlic cloves, along with a sprinkle of salt and black pepper to taste. Toss everything together until the tomatoes are evenly coated. Next, spread the seasoned tomatoes on a baking sheet in an even layer. Roast them in the preheated oven for around 20 minutes or until they are blistered and aromatic.
While the tomatoes are roasting, it’s time to cook your chicken. Begin by seasoning the thinly sliced chicken breasts with a quarter teaspoon of salt, smoked paprika, and Italian seasoning. In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil is hot, carefully place the chicken slices in the skillet. Cook for about five minutes on each side until the chicken is evenly browned and reaches an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
In the same skillet with the drippings from the chicken, add the thinly sliced Meyer lemon and four minced garlic cloves. Cook them over medium heat for a couple of minutes until the garlic is fragrant. Next, add the four tablespoons of butter to the skillet and allow it to melt, stirring occasionally.
In a separate pot, bring salted water to a boil and add eight ounces of spaghetti. Cook the spaghetti according to package instructions until it becomes al dente, usually around 8-10 minutes. Once cooked, reserve half a cup of the pasta water before draining the pasta. When it is drained, add the spaghetti to the skillet with the lemon butter garlic sauce, tossing everything together.
To serve, plate a portion of the pasta onto each dish and top generously with slices of cooked chicken, a spoonful of the roasted tomatoes, and torn pieces of creamy burrata. Finish with a sprinkle of fresh basil and toasted pine nuts for added texture and flavor.

Notes

Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer. Roasting the tomatoes not only enhances their flavor but also helps to keep them from becoming mushy when mixed with pasta. If burrata isn’t available, mascarpone cheese can be used as a substitute for creaminess. For a low-carb version, consider using zucchini noodles instead of spaghetti.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 650 kcal
Sodium: 600 mg
Protein: 40 g