Can I use another type of pasta?

Absolutely! While spaghetti is classic, fettuccine, linguine, or even rigatoni work well—just choose your favorite or use what you have on hand.

What’s the best way to toast pine nuts?

Add them to a dry skillet over medium-low heat and stir constantly for a few minutes until golden and fragrant. Don’t walk away—they toast quickly!

Can I prep any parts of this recipe ahead?

Definitely! Roast the tomatoes and cook the chicken up to a day in advance. When ready to eat, cook the pasta, warm everything together, and finish with burrata and toppings.

Is burrata necessary, or can I use another cheese?

Burrata adds luxurious creaminess, but if you can’t find it, fresh mozzarella or a generous dollop of ricotta makes a great substitute.

Chicken Spaghetti with Burrata Recipe

Description

Chicken Spaghetti with Burrata is a vibrant, flavor-packed main course featuring juicy seasoned chicken, sweet roasted tomatoes, al dente spaghetti, and creamy Burrata cheese. Finished with fresh basil and toasted pine nuts, this dish combines wholesome ingredients and Mediterranean-inspired flavors for an unforgettable, restaurant-worthy weeknight dinner.

Ingredients

Units Scale

For the Roasted Tomatoes

10 oz cherry tomatoes or grape tomatoes, sliced in half
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper, to taste

For the Chicken Pasta

1.5 lb chicken breast (2 skinless, boneless chicken breasts)
1/4 teaspoon salt
2 teaspoons smoked paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
1/2 lemon (preferably Meyer lemon), thinly sliced
4 cloves garlic, minced
4 tablespoons butter
8 oz spaghetti
8 oz Burrata cheese

For Garnish

1/2 cup fresh basil, chopped
1/3 cup pine nuts, lightly toasted

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Instructions

Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss the halved cherry or grape tomatoes with olive oil, minced garlic, salt, and pepper. Spread the tomatoes cut-side up on a parchment-lined baking sheet, ensuring they are not crowded. Roast for about 20 minutes until juicy and slightly caramelized.
Prepare & Season Chicken: Slice chicken breasts in half horizontally to create thinner pieces. Season both sides with salt, smoked paprika, and Italian seasoning to evenly coat the meat.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely browned. Remove the chicken from the skillet and slice it thinly.
Flavor the Skillet: In the same skillet, add thinly sliced lemon, minced garlic, and butter. Cook over low-medium heat for 2-3 minutes to soften the garlic and infuse the butter with lemon juice. Remove from heat and discard lemon slices after infusing.
Cook the Spaghetti: While preparing the chicken, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain well.
Toss Pasta with Flavors: Add the drained spaghetti to the skillet with the lemon-infused butter and garlic mixture. Toss well to coat all the strands evenly and absorb the flavors. Remove and discard the lemon slices.
Assemble and Garnish: Top the pasta with sliced chicken and roasted tomatoes. Divide between serving plates. Tear the Burrata cheese and place it over the spaghetti. Finish by sprinkling with fresh chopped basil and toasted pine nuts.

Notes

For best flavor, use Meyer lemon, but regular lemon works too.
Don’t overcrowd the tomatoes while roasting to ensure they caramelize properly.
Make sure to remove lemon slices after infusing so spaghetti doesn’t become bitter.
Burrata is best added just before serving for ultimate creaminess.
You can substitute rotisserie chicken for a quicker meal version.

Nutrition

Serving Size: 1/4 of recipe
Calories: 610
Sugar: 6g
Sodium: 660mg
Fat: 31g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 43g
Cholesterol: 132mg