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Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe

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★★★★★

4.5 from 115 reviews

This Chicken Spaghetti recipe features tender, pan-seared chicken breast combined with al dente spaghetti tossed in a luscious lemon butter garlic sauce and finished with creamy burrata cheese. Bright lemon zest and fresh parsley add vibrant flavor, making it a delightful, comforting pasta dish perfect for any weeknight dinner.

Ingredients

Scale

For the Chicken and Pasta

  • 2 large chicken breasts or thighs (boneless, skinless)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 8 oz spaghetti or your favorite pasta

For the Lemon Butter Garlic Sauce

  • 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

For Serving

  • 1 cup burrata cheese (about 1 ball)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Cook the Chicken: Add the chicken to the hot skillet and cook for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice into thin strips or cubes.
  3. Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
  4. Sauté the Garlic: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
  5. Add Lemon and Broth: Stir in the lemon zest, fresh lemon juice, and chicken broth (or reserved pasta water). Allow the mixture to simmer for 2 to 3 minutes, letting the liquid reduce slightly and the flavors meld.
  6. Add Cream: Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for another 2 to 3 minutes until it thickens slightly into a rich, creamy sauce.
  7. Combine Chicken and Pasta: Add the cooked pasta and sliced chicken back into the skillet with the lemon butter garlic sauce. Toss gently to coat everything evenly in the sauce.
  8. Add Burrata: Tear the burrata cheese into pieces and gently fold it into the pasta mixture, allowing the cheese to melt slightly for a creamy finish.
  9. Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve immediately while warm for the best flavor and texture.

Notes

  • You can substitute chicken thighs for breasts for a juicier texture.
  • Reserve pasta water to help adjust the sauce consistency if it becomes too thick.
  • Use fresh burrata for the best creamy texture, but mozzarella can be a substitute if needed.
  • For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
  • Make sure not to overcook the garlic to avoid bitterness in the sauce.
  • This recipe pairs well with a light green salad and crusty bread.

Keywords: Chicken Spaghetti, Lemon Butter Garlic Sauce, Burrata Pasta, Easy Chicken Pasta, Creamy Lemon Pasta, Italian Dinner

Find it online: https://freshrecipehub.com/chicken-spaghetti-with-burrata-and-lemon-butter-garlic-sauce-recipe/