Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce
Elevate your pasta night with this bright and creamy Chicken Spaghetti dish that’s bursting with flavor. Tender slices of golden seared chicken are nestled on top of spaghetti tossed in a luscious lemon butter garlic sauce—zesty, rich, and irresistibly silky. The crowning glory? A generous dollop of creamy burrata that melts right into the warm pasta for a decadent finish. It’s a beautiful balance of fresh, comforting, and gourmet, all in one easy skillet meal.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Why You’ll Love It:
Rich, buttery lemon-garlic sauce
Melty burrata for a creamy finish
Bright, fresh flavors with a comfort food twist
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tsp garlic powder
1/2 tsp smoked paprika
Salt & pepper, to taste
1 tbsp olive oil
For the Pasta & Sauce:
8 oz spaghetti (or linguine)
3 tbsp unsalted butter
4 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon (about 2–3 tbsp)
1/2 cup pasta water (reserved)
1/4 cup grated Parmesan
Salt & pepper, to taste
2 burrata balls (4 oz each)
Fresh basil or parsley, for garnish
Optional: red pepper flakes for heat
Instructions:
Cook pasta:
Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season and sear chicken:
Pat chicken dry and season both sides with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 5–6 minutes per side, or until golden and cooked through. Let rest, then slice.
Make the lemon butter garlic sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant (not browned). Stir in lemon zest and juice.
Combine pasta and sauce:
Add cooked pasta to the skillet along with the reserved pasta water and Parmesan. Toss until the sauce coats the noodles. Adjust seasoning with salt, pepper, and optional red pepper flakes.
Plate and finish:
Divide pasta between plates or serve family-style. Top with sliced chicken, a ball of burrata on each portion, and scatter with fresh herbs.
✅ Tips for Success:
- Use fresh garlic and lemon:
Freshly minced garlic and real lemon juice make a big difference in flavor depth—avoid bottled if possible. - Don’t overcook the chicken:
Aim for juicy and golden. Let it rest before slicing to lock in the juices. - Reserve your pasta water:
This starchy water helps emulsify the sauce, making it silky and clingy. - Warm the burrata slightly:
Take it out of the fridge 10–15 minutes before serving to bring out its creaminess. - Add greens:
Toss in baby spinach or arugula to boost nutrients and balance the richness.
❓ Frequently Asked Questions:
Q: Can I use a different pasta?
A: Absolutely. Linguine, fettuccine, or even short pasta like penne work great.
Q: Can I make this vegetarian?
A: Yes! Swap the chicken for pan-seared mushrooms, zucchini, or chickpeas.
Q: What if I can’t find burrata?
A: You can use fresh mozzarella or a scoop of ricotta, but burrata gives that ultra-creamy finish.
Q: Can I make it ahead of time?
A: You can prep the chicken and sauce in advance, but assemble with the burrata just before serving for best texture.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth.
Nutrition (Per Serving, serves 4):
Calories: ~540
Protein: 32g
Carbs: 42g
Fat: 28g
Fiber: 2g
Sugar: 2g
Sodium: ~350mg