Chicken Burrata Pasta (Printable Version)
Creamy burrata-topped chicken spaghetti with juicy roasted tomatoes and a tangy lemon garlic butter sauce for a burst of flavor.
# Ingredients:
→ Tomato Roast
01 -
10 oz of grape or cherry tomatoes, halved
02 -
3 minced garlic cloves
03 -
A few pinches of salt and pepper to season
04 -
2 tbsp olive oil
→ Pasta with Chicken
05 -
1.5 lbs of boneless, skinless chicken breast (two pieces)
06 -
2 tsp of smoky paprika
07 -
¼ tsp of salt
08 -
1 tsp of dried Italian seasoning
09 -
4 garlic cloves, chopped finely
10 -
4 tbsp butter
11 -
½ of a thinly sliced lemon (preferably Meyer)
12 -
2 tbsp olive oil
13 -
8 oz of spaghetti
14 -
8 oz of creamy Burrata cheese
→ Toppings
15 -
⅓ cup of pine nuts, toasted slightly
16 -
½ cup of fresh basil, cut into pieces
# Steps:
01 -
Start by setting your oven to 400°F. Mix halved tomatoes with olive oil, minced garlic, and some salt and pepper. Arrange the tomatoes on a baking sheet lined with parchment, leaving some space between them. Bake for approximately 20 minutes.
02 -
Cut the chicken breasts in half horizontally so they’re thinner. Sprinkle both sides with salt, paprika, and Italian herbs.
03 -
Use a large skillet and warm up some olive oil over medium heat. Sear the chicken for about 5 minutes on each side until done. Take it out and slice it thinly.
04 -
In the same pan, toss in thin lemon slices, butter, and minced garlic. Cook the mixture for a couple of minutes over medium-low heat, letting the lemon soften and release its juices. Turn off the heat when done.
05 -
Bring a pot filled with water to a rolling boil. Cook spaghetti following the instructions on the package. Drain the water after cooking.
06 -
Transfer the drained spaghetti into the pan with the lemon-butter mixture. Mix everything thoroughly. Take out the lemon slices before serving.
07 -
Layer cooked pasta on plates and top it with sliced chicken and roasted tomatoes. Add pieces of Burrata cheese. Sprinkle fresh basil and toasted pine nuts on top for garnish.
# Notes:
01 -
For deeper flavors, go for Meyer lemons if you can, and lightly toast pine nuts to make them nuttier.