Description

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a rich, creamy, and comforting dish that combines tender chicken, al dente spaghetti, and a velvety lemon-infused butter garlic sauce. Topped with creamy burrata, this dish is a delightful balance of flavors that will leave you craving more!

Ingredients

2 boneless, skinless chicken breasts, cut into strips or cubes
8 oz spaghetti (or your choice of pasta)
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup freshly squeezed lemon juice (about 1 lemon)
Zest of 1 lemon
1/2 cup chicken broth (or white wine for extra flavor)
1/4 cup heavy cream (optional, for a richer sauce)
1/2 cup grated Parmesan cheese
1 ball burrata cheese, torn into pieces
Fresh parsley, chopped (optional, for garnish)

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Cook the Chicken: While the pasta cooks, heat olive oil over medium heat in a large skillet. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Lemon Butter Garlic Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, until fragrant.

Add Liquids: Pour in the lemon juice, lemon zest, and chicken broth (or wine), stirring to combine. Bring to a simmer and cook for about 2-3 minutes, allowing the sauce to reduce slightly.

Finish the Sauce: Stir in the heavy cream (if using) and Parmesan cheese. Let the sauce simmer for another 2 minutes until it thickens slightly. Taste and adjust the seasoning with salt and pepper.

Combine: Add the cooked pasta and chicken back into the skillet. Toss to coat the pasta and chicken with the lemon butter garlic sauce. If the sauce is too thick, add a little reserved pasta water to thin it out.

Notes

For extra flavor, you can add a handful of spinach or arugula to the skillet before adding the pasta.
If you prefer a lighter sauce, you can omit the heavy cream or use half-and-half.

Burrata adds a rich, creamy texture, but you can substitute it with mozzarella if needed.