Chicken Spaghetti Burrata Lemon (Printable Version)
Tender chicken, creamy burrata and vibrant tomatoes tossed with spaghetti in lemon butter garlic sauce.
# Ingredients:
→ Roasted Tomatoes
01 -
285 g cherry tomatoes or grape tomatoes, sliced in half
02 -
30 ml extra-virgin olive oil
03 -
3 garlic cloves, minced
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Chicken and Pasta
06 -
680 g chicken breast, boneless and skinless (2 large, thinly sliced horizontally)
07 -
0.25 tsp fine salt
08 -
2 tsp smoked paprika
09 -
1 tsp Italian herb seasoning
10 -
30 ml olive oil
11 -
0.5 lemon, thinly sliced (preferably Meyer lemon)
12 -
4 garlic cloves, minced
13 -
60 g unsalted butter
14 -
225 g dried spaghetti
15 -
225 g Burrata cheese
→ Garnish
16 -
15 g fresh basil leaves, finely chopped
17 -
40 g pine nuts, lightly toasted
# Steps:
01 -
Preheat the oven to 200°C. Combine halved cherry tomatoes, olive oil, minced garlic, salt, and black pepper. Spread on a parchment-lined baking sheet without overcrowding and roast for 20 minutes until softened and slightly caramelized.
02 -
Slice each chicken breast horizontally to obtain thin fillets. Season both sides with salt, smoked paprika, and Italian herb seasoning.
03 -
Heat olive oil in a large skillet over medium heat until shimmering. Add chicken fillets and sear for 5 minutes per side or until cooked through. Transfer to a plate and slice thinly once slightly cooled.
04 -
In the same skillet, add lemon slices and minced garlic. Add butter and cook over low-medium heat for 2–3 minutes to infuse the butter and soften the garlic. Remove from heat and discard the lemon slices after flavor is released.
05 -
Boil a large pot of salted water and cook spaghetti according to the package instructions until al dente. Drain thoroughly.
06 -
Add drained spaghetti to the skillet with the lemon garlic butter. Toss well to combine and coat the pasta evenly.
07 -
Arrange cooked spaghetti on serving plates. Top with sliced chicken and roasted tomatoes.
08 -
Divide Burrata cheese evenly among plates. Sprinkle with fresh chopped basil and toasted pine nuts before serving.
# Notes:
01 -
Monitor pine nuts closely when toasting, as they can brown rapidly within minutes.