Save
Turn your regular chicken spaghetti into something truly special. You'll get a creamy burrata melt, roasted sweet tomatoes, and a punchy butter-lemon garlic blend. It feels like you're getting restaurant food without spending forever in the kitchen.
This is my go-to pasta when I want to wow friends but don't want to be tied to the stove all day. The way that burrata oozes into hot noodles is magic. My guests always ask me for the details—it's become my signature move.
Irresistible Ingredients
- Pine nuts: they give a lovely crunch and nutty taste
- Burrata cheese: it's the main indulgence here, so grab the best you can
- Spaghetti: you want sturdy pasta so it grabs all the goodness
- Cherry tomatoes: pick bright and plump ones—they'll roast up sweet and jammy
- Meyer lemon: has a gentle sweetness that regular lemons just don't bring
- Chicken breasts: go for thick ones and slice them thin so they cook perfectly
- Fresh basil: adds that pop of color and flavor at the end
- Smoked paprika: this gives your chicken a mellow smoky layer
Easy-To-Follow Steps
- Finish and Garnish:
- Top your hot pasta with burrata, tearing it over so it melts into luscious pools. Sprinkle basil and those pine nuts you toasted earlier right on top for a fresh crunchy finish.
- Combine Everything:
- Spoon the lemon butter sauce over your drained spaghetti, then pile the roasted tomatoes and sliced chicken over the top. Arrange it messy or tidy—either way, dig in.
- Make the Pasta:
- Boil spaghetti till it has some chew left (al dente). Scoop out a cup of pasta water before draining, just in case you want to loosen up your sauce.
- Blend the Lemon Butter Sauce:
- In your chicken pan, toss in sliced lemon, garlic, and butter. Let it all mingle slowly till the garlic is soft and you can smell the lemon. This makes the sauce that sticks to every noodle.
- Sear the Chicken:
- Sprinkle thin chicken cutlets with smoked paprika, salt, and some Italian herbs. Sear each side in oil for about five minutes till golden and cooked through. Thin pieces mean it's a quick job and the chicken won't fight the noodles for attention.
- Roast Tomatoes:
- Slice tomatoes in half, coat with oil, garlic, salt, pepper then roast at 400°F for around 20 minutes. They'll come out wrinkly, super sweet, and just a bit caramelized.
Save
Honestly, it's the roasted tomatoes that win over everyone at my house. Even my kid—who usually picks out tomatoes—eats these up and asks for extras. They're almost candy-like after roasting.
Getting Ready In Advance
Great for stress-free hosting—you can prep lots of pieces early. Roast tomatoes hours ahead and leave at room temp. Chicken can be cooked and sliced the day before, just warm it before serving. All that's left is fresh pasta and heating up the saucy bits when guests arrive.
Swap Ideas
No burrata? Use fresh mozz instead—it won't be quite as dreamy, but still awesome. Want to lighten things up? Trade some pasta for spiralized zucchini noodles. Can't find Meyer lemons? Regular ones are fine, just add a pinch of sugar to take the edge off the sourness.
Wine That Loves This Dish
This dish loves a wine that's crisp but not overpowering. A clean Pinot Grigio pairs nicely with the lemon edge, while an unoaked Chardonnay matches the burrata's creaminess. Not a white fan? A light Pinot Noir has just enough bite to slice through the richness, keeping it balanced.
Save
Burrata Brilliance
Let's talk about burrata. It's why the dish feels so next-level. Pick burrata that's heavy for its size and sits in clear liquid. Its outside should give a little but not be mushy, while the inside stays soft and spreadable. Let it hang out on the counter about half an hour before you serve so the flavors and texture really shine.
Recipe FAQs
- → Is it okay to use pre-roasted tomatoes?
Absolutely, store-bought ones are fine! But roasting fresh tomatoes at home really brings out their natural sweetness and depth of flavor.
- → What should I use if I can't find Burrata cheese?
No Burrata? Go for fresh mozzarella or scoop on some ricotta—they'll give you that nice creamy vibe.
- → What's the easiest type of chicken to use for this dish?
Thin, boneless, skinless chicken breasts are the way to go. Slice them horizontally if they’re thick so they cook quickly and evenly.
- → Can I get this meal ready in advance?
It’s best eaten fresh, but you can roast the tomatoes and cook the chicken early. Keep them stored apart and throw the dish together right before serving.
- → What kinds of sides would go well with this pasta?
Some crispy garlic bread, a mixed green salad, or even roasted asparagus would pair beautifully with this spaghetti.
- → Which kind of spaghetti should I pick?
Standard spaghetti works great, but whole wheat or gluten-free options are perfect if you prefer them.