Description
This Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce delivers restaurant-quality flavor with minimal effort. The bright, buttery sauce coats al dente pasta and tender chicken, while creamy burrata melts into the dish creating a luxurious finish. The perfect balance of richness and acidity makes this pasta dish special enough for entertaining yet simple enough for weeknight cooking.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces spaghetti
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1/4 cup reserved pasta water
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 8 ounces burrata cheese (2 balls)
- 2 tablespoons extra virgin olive oil (for finishing)
- Fresh basil leaves, torn
- Flaky sea salt
Instructions
- Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness. Season with Italian seasoning, garlic powder, salt, and black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove to cutting board, rest 5 minutes, then slice into strips.
- Meanwhile, bring a large pot of generously salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned.
- Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine and simmer gently for 1 minute.
- Add cooked spaghetti directly to the skillet. Toss to coat with sauce, adding pasta water a tablespoon at a time if needed to reach desired consistency.
- Sprinkle in Parmesan cheese and parsley, tossing to incorporate. Add sliced chicken back to skillet and gently fold to combine. Taste and adjust seasoning.
- Transfer pasta to serving platter or individual plates. Tear burrata balls into pieces and arrange over hot pasta.
- Drizzle with extra virgin olive oil, sprinkle with additional lemon zest, torn basil leaves, and flaky sea salt.
- Serve immediately, allowing guests to break into the burrata themselves to release the creamy center.
Notes
- For the best texture, be careful not to overcook the pasta – it should be al dente as it will continue cooking slightly in the warm sauce.
- Room temperature burrata melts more beautifully over the hot pasta – remove it from the refrigerator 30 minutes before using.
- The dish comes together quickly once you start cooking, so have all ingredients prepped and ready before beginning.
- For a time-saving variation, use rotisserie chicken instead of cooking chicken breasts.
- Leftovers can be stored in the refrigerator for up to 2 days, though fresh burrata should be added only upon serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 720
- Sugar: 3g
- Sodium: 740mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
Keywords: chicken pasta recipe, burrata pasta, lemon butter pasta, chicken spaghetti, garlic butter sauce, Italian chicken pasta, creamy pasta without cream