Chicken Spaghetti with Burrata layers roasted garlic tomatoes, paprika-seasoned chicken, lemon-butter spaghetti, creamy burrata, basil, and toasted pine nuts into four composed plates. The recipe uses the oven and stovetop in parallel but keeps each flavor-building stage distinct. It records 20 minutes of preparation, 30 minutes of cooking, 50 minutes total, and about 650 calories per serving.
Chicken Spaghetti with Burrata Ingredients
Roasted Tomatoes: 10 oz cherry tomatoes or grape tomatoes, sliced in half; 2 tablespoons olive oil; 3 cloves garlic, minced; Salt and pepper, to taste.
Chicken Pasta: 1.5 lb chicken breast (2 skinless, boneless chicken breasts); ¼ teaspoon salt; 2 teaspoons smoked paprika; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; ½ lemon (preferably Meyer lemon), thinly sliced; 4 cloves garlic, minced; 4 tablespoons butter; 8 oz spaghetti; 8 oz Burrata cheese.
Garnish: ½ cup fresh basil, chopped; ⅓ cup pine nuts, lightly toasted.
If you enjoy this recipe, you may also like Chicken Pad Thai Dish.
How to Make Chicken Spaghetti with Burrata
- Roast Tomatoes: Preheat oven to 400 F. Toss cherry tomatoes (sliced in half) with olive oil, minced garlic, salt, and pepper. Spread evenly on a parchment-lined baking sheet without overcrowding. Roast for about 20 minutes.
- Prepare Chicken Breasts: Slice chicken breasts in half horizontally to create thin pieces. Season with salt, smoked paprika, and Italian seasoning.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Cook chicken breasts for about 5 minutes per side until fully cooked. Remove chicken from skillet and slice thinly.
- Prepare Lemon Butter Garlic Sauce: To the same skillet, add lemon slices, minced garlic, and butter. Cook on low-medium heat for 2-3 minutes to release lemon juices and soften the garlic. Remove from heat.
- Cook Spaghetti: Bring a pot of water to a boil. Cook spaghetti as per package instructions. Drain.
- Combine Pasta: Add cooked and drained spaghetti to the skillet with softened lemon slices, garlic, and butter. Toss to combine and remove lemon slices.
- Assemble Dish: Top spaghetti with cooked sliced chicken and roasted tomatoes. Divide Burrata cheese among plates. Finish with chopped basil and toasted pine nuts.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 400°F. Toss 10 ounces halved cherry or grape tomatoes with two tablespoons olive oil, three minced garlic cloves, salt, and pepper; spread them without crowding on parchment and roast about 20 minutes. Horizontally halve two chicken breasts totaling 1.5 pounds, then season with one-quarter teaspoon salt, two teaspoons smoked paprika, and one teaspoon Italian seasoning. Heat two tablespoons olive oil in a large skillet over medium and cook the thin chicken pieces about five minutes per side until fully cooked; remove, then slice thinly. In that skillet cook thin slices from half a lemon, four minced garlic cloves, and four tablespoons butter over low-medium for 2–3 minutes. Cook eight ounces spaghetti by package directions and drain. Toss it in the lemon-garlic butter, then remove the lemon slices. Top four plates with chicken and roasted tomatoes, divide eight ounces burrata among them, and finish with one-half cup chopped basil and one-third cup lightly toasted pine nuts.
If you enjoy this recipe, you may also like Grilled Hot Honey Chicken.
Critical Visual and Timing Cues
Tomato halves need breathing room on the sheet so they roast instead of steaming; after about 20 minutes they should soften and concentrate while the garlic remains fragrant. Two whole breasts become four thin pieces only after horizontal slicing. The five-minutes-per-side guide applies to those thin pieces, with fully cooked chicken as the required endpoint. Keep the chicken resting off the heat while building sauce in the same skillet. Low-medium heat protects four cloves of garlic and four tablespoons butter during the brief 2–3 minute lemon stage. Spaghetti follows its package rather than an invented boiling time. Remove every lemon slice after tossing so the finished pasta gets juice and aroma without bitter rind.
Serving and Storage
Divide the lemon-butter spaghetti into four plates before adding sliced chicken, roasted tomatoes, burrata, basil, and pine nuts. Breaking the eight ounces burrata across the portions gives each serving a creamy center without turning it into a cooked sauce. Serve promptly while pasta and chicken are warm and burrata remains fresh. Refrigerate leftovers promptly because chicken and cheese are perishable; store toasted pine nuts separately when practical so they retain texture. Reheat chicken, pasta, and tomatoes gently, then add chilled burrata and fresh garnish. The source records 650 calories, 45 grams carbohydrate, 28 grams fat, and 38 grams protein per serving, and flags dairy, nuts, and gluten.
Practical Kitchen Notes
Keep the two garlic measures separate: three cloves season tomatoes, while four cloves enter the skillet sauce. Olive oil is also divided into two exact two-tablespoon measures. Chicken is 1.5 pounds represented by two breasts, not four separate breasts; each is sliced horizontally. Use half a lemon, preferably Meyer when available, and remove its slices before plating. Butter is four tablespoons, spaghetti and burrata are eight ounces each, basil is one-half cup, and pine nuts are one-third cup. Do not add cream, Parmesan, stock, spinach, or another pasta shape because none appears in the verified D1 recipe. Toast pine nuts lightly, not darkly, to enhance aroma without bitterness.
Details Worth Preserving
Start tomatoes first because their 20-minute roast can overlap chicken and pasta work. Line the sheet before tossing so the coated tomatoes move directly into an uncrowded layer. Prepare chicken seasonings together and use a large skillet that will later hold eight ounces spaghetti. Move cooked chicken to a clean board before slicing. Measure butter, lemon, and the second garlic portion before clearing the pan because the 2–3 minute sauce moves quickly. Time spaghetti from its package so it drains near the sauce stage, and let excess water leave the colander before tossing. Remove lemon slices with tongs, then assemble four plates rather than cooking burrata. Preserve 400°F, 20 minutes roasting, five minutes per chicken side, and 2–3 minutes for the lemon-garlic butter.
Recorded Recipe Tips
- For best flavor, use Meyer lemon if available, and toast the pine nuts lightly to enhance their aroma.
Conclusion
Chicken Spaghetti with Burrata makes 4 servings in 50 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Chicken Spaghetti with Burrata make?
It makes 4 servings and serves 4.
- → How long does Chicken Spaghetti with Burrata take?
The recipe records 20 minutes of preparation, 30 minutes of cooking, and 50 minutes total.
- → Why are there two separate garlic amounts?
Three minced cloves roast with the tomatoes, while four different minced cloves cook with lemon and butter in the pasta skillet.
- → When is the burrata added?
Divide the eight ounces of burrata among the four assembled plates after the spaghetti, chicken, and roasted tomatoes are ready.