Chicken Spaghetti with Burrata (Print Version)
# Ingredients:
→ Roasted Tomatoes
01 -
10 oz cherry tomatoes or grape tomatoes, sliced in half
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
Salt and pepper, to taste
→ Chicken Pasta
05 -
1.5 lb chicken breast (2 skinless, boneless chicken breasts)
06 -
¼ teaspoon salt
07 -
2 teaspoons smoked paprika
08 -
1 teaspoon Italian seasoning
09 -
2 tablespoons olive oil
10 -
½ lemon (preferably Meyer lemon), thinly sliced
11 -
4 cloves garlic, minced
12 -
4 tablespoons butter
13 -
8 oz spaghetti
14 -
8 oz Burrata cheese
→ Garnish
15 -
½ cup fresh basil, chopped
16 -
⅓ cup pine nuts, lightly toasted
# Instructions:
01 -
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.
02 -
Slice chicken breasts in half horizontally to create thin pieces. Season with salt, smoked paprika, and Italian seasoning.
03 -
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.
04 -
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.
05 -
Bring a pot of water to a boil. Cook spaghetti as per package instructions. Drain.
06 -
Add cooked and drained spaghetti to the skillet with softened lemon slices, garlic, and butter. Toss to combine and remove lemon slices.
07 -
Top spaghetti with cooked sliced chicken and roasted tomatoes. Divide Burrata cheese among plates. Finish with chopped basil and toasted pine nuts.
# Notes:
01 -
For best flavor, use Meyer lemon if available, and toast the pine nuts lightly to enhance their aroma.