Name: Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large chicken breasts or thighs (boneless, skinless); 1 tablespoon olive oil; Salt and pepper, to taste; 8 oz spaghetti or your favorite pasta; 2 tablespoons unsalted butter; 3 cloves garlic, minced; Zest of 1 lemon; 1/4 cup fresh lemon juice; 1/2 cup chicken broth (or reserved pasta water); 1/2 cup heavy cream; 1 cup burrata cheese (about 1 ball); Fresh parsley, chopped (for garnish)

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Introduction

This chicken spaghetti recipe is elevated with a creamy lemon butter garlic sauce and luxurious burrata cheese. It’s a delightful combination of tangy, rich, and savory flavors that come together in a comforting pasta dish perfect for any night of the week.

A white bowl filled with spaghetti pasta layered at the bottom, topped with a layer of roasted cherry tomatoes scattered evenly, and a poached egg placed in the center. The egg white is soft and glossy with a slightly runny yolk visible. The dish is sprinkled with chopped herbs and black pepper, giving a fresh green and black speckled texture. The cherry tomatoes are bright red and slightly shriveled with a juicy, roasted look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts or thighs (boneless, skinless)
1 tablespoon olive oil
Salt and pepper, to taste
8 oz spaghetti or your favorite pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup chicken broth (or pasta water)
1/2 cup heavy cream
1 cup burrata cheese (about 1 ball)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts or thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Step 2: Add the chicken to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove from the skillet and let rest before slicing into thin strips or cubes.
Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
Step 4: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 5: Stir in the lemon zest, lemon juice, and chicken broth (or reserved pasta water). Let the mixture simmer for 2-3 minutes to reduce slightly.
Step 6: Lower the heat and stir in the heavy cream. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
Step 7: Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until the pasta and chicken are well coated in the creamy lemon butter sauce.
Step 8: Tear the burrata into pieces and gently fold it into the pasta, allowing the cheese to melt into the sauce.
Step 9: Garnish with fresh chopped parsley and serve immediately for the best flavor and texture.

Tips & Variations

Use chicken thighs for juicier meat, or substitute with cooked shrimp for a seafood twist.
If burrata is unavailable, fresh mozzarella or ricotta can be used as a creamy alternative.
Add a pinch of red pepper flakes for a subtle spicy kick.
For extra flavor, deglaze the skillet with a splash of white wine before adding lemon juice and broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much. Burrata is best added fresh, so consider reserving some for serving.

How to Serve

A white bowl filled with a single layer of cooked spaghetti pasta, light golden in color and slightly glossy from olive oil, arranged loosely in a nest shape. On top, there is a white, soft poached egg with a shiny surface and a small runny yolk spot showing. Scattered around the egg are bright red, roasted cherry tomatoes with slightly blistered skins. The dish is sprinkled with green chopped herbs and a light dusting of black pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta types in this recipe?

Yes, feel free to use any pasta you like such as penne, fettuccine, or linguine. Just adjust the cooking time according to the package instructions.

How do I know when the chicken is cooked properly?

Chicken is safe and cooked through when it reaches an internal temperature of 165°F (74°C). The meat should be no longer pink inside and juices should run clear.