Chicken Spaghetti with Burrata Recipe

Ready for a seriously crave-worthy dinner? This Chicken Spaghetti with Burrata guarantees a symphony of flavors and textures packed into one gloriously simple meal. Think juicy roasted tomatoes, tender seasoned chicken, twirls of silky spaghetti, and lusciously creamy burrata—all generously crowned with fresh basil and toasted pine nuts. It’s easy enough for a busy weeknight, yet so delicious you’ll want to serve it to guests (and accept the compliments when you do).

Ingredients You’ll Need

Here’s what makes this Chicken Spaghetti with Burrata extra special, and why each ingredient deserves a seat at the table:

• Cherry or Grape Tomatoes: Roasting brings out their natural sweetness, adding a juicy, tangy burst to every bite.
• Olive Oil: Coats the tomatoes and helps achieve that irresistible caramelization.
• Garlic: Essential! Roasted with tomatoes and softened into the butter sauce for savoriness throughout.
• Salt and Pepper: To season all the components and balance flavors.
• Chicken Breast: The main protein—tender and mild, perfect for soaking up spices and sauces.
• Smoked Paprika: Trust me, don’t skip this! It infuses the chicken with subtle smokiness and depth.
• Italian Seasoning: Adds those quintessential Mediterranean herbs that make this dish sing.
• Lemon (Preferably Meyer): Thinly sliced, it brings fresh perfume and light citrus to balance the richness.
• Butter: Creates a silky, flavorful sauce for the pasta.
• Spaghetti: The foundation—feel free to use your favorite brand or even whole wheat for extra nutrition.
• Burrata Cheese: THE star! Imagine a mozzarella shell filled with creamy, luscious stracciatella. When it hits the hot pasta, pure magic happens.
• Fresh Basil: Brings a fresh herbal lift and gorgeous color.
• Pine Nuts: Lightly toasted for a nutty crunch—buy them pre-toasted or quickly brown them in a dry pan.

Tip: The fresher your ingredients, the brighter the flavors. Don’t shy away from good-quality olive oil and real-deal burrata if you can find it!

Variations

Looking for a twist? Try these easy spins:

• Go Vegetarian: Swap chicken for pan-seared zucchini, mushrooms, or simply toss in a can of drained cannellini beans.
• Cheese Swap: Can’t find burrata? Fresh mozzarella balls or a dollop of ricotta work beautifully too.
• Protein Alternatives: Grilled shrimp, salmon, or rotisserie chicken are fantastic replacements.
• Veggie Boost: Throw in spinach, arugula, or roasted bell peppers for even more color and nutrients.
• Spice It Up: Add a pinch of red pepper flakes or a spoonful of chili crisp to the skillet for gentle heat.

How to Make Chicken Spaghetti with Burrata

Step 1: Roast the Tomatoes

Start by preheating the oven to 400°F. Toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them out (don’t overcrowd!) on a parchment-lined baking sheet. Roast for 20 minutes, until juicy and blistered.

Step 2: Cook the Chicken

Slice each chicken breast in half horizontally to make thin cutlets (this helps them cook super quickly and evenly). Season both sides with salt, smoked paprika, and Italian seasoning. Sear in a hot skillet with olive oil over medium heat—about 5 minutes per side until golden and cooked through. Let them rest briefly, then slice thinly.

Step 3: Make the Lemon Garlic Butter

Using the same skillet (no need to wash it, all those delicious browned bits = free flavor!), lower the heat and toss in thinly sliced lemon, more minced garlic, and butter. Let everything mingle for 2-3 minutes until the garlic is softened and the lemon releases juices, creating a fragrant sauce.

Step 4: Cook Your Spaghetti

While the chicken and tomatoes cook, boil a large pot of salted water and cook spaghetti until al dente. Drain and set aside.

Step 5: Toss It All Together

Add the drained spaghetti right into the buttery skillet (remove any lemon slices at this point, unless you love the extra punch). Toss until everything is glistening and evenly combined.

Step 6: Assemble and Finish

Pile the spaghetti onto plates or a big serving platter. Top with the sliced chicken and a generous spoonful of roasted tomatoes. Gently tear the burrata and distribute it across the pasta. Sprinkle with chopped basil and the toasted pine nuts right before serving.

Don’t wait to eat—burrata is best when it’s melting into hot pasta!

How to Serve

This pasta practically begs for a simple salad—think peppery arugula with olive oil and a splash of balsamic vinegar. Warm crusty bread or garlic toast is always a hit for swiping up leftover creamy cheese and roasted tomato juices. Paired with a chilled white wine (like Sauvignon Blanc or a citrusy Pinot Grigio), you’ll have a restaurant-worthy meal at home.

Presentation tip: Bring the whole dish to the table, burrata and basil glistening, and let everyone serve themselves for a relaxed, family-style feel.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta (without the burrata, if possible) in an airtight container in the fridge for up to 2 days. The flavors actually meld and become even more delicious!

Freezing

It’s best not to freeze assembled pasta with burrata, but you can freeze the roasted tomatoes and cooked chicken for up to 2 months. Thaw overnight, then combine with freshly cooked pasta and burrata.

Reheating

Gently reheat pasta in a skillet with a splash of water or chicken broth. Add fresh basil and burrata just before serving so the cheese stays creamy.

FAQs

Final Thoughts

Chicken Spaghetti with Burrata is a glorious, modern upgrade to classic Italian-inspired comfort food. It’s beautifully simple but packed with the bright flavors and textures that turn an ordinary dinner into something memorable. Gather your ingredients, invite someone you love to the table, and let this dish work its magic—you’ll want to make it again and again.

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