Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe

If you’re after a show-stopping-but-simple dinner, let me introduce you to Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce. Creamy, citrusy, and indulgently cheesy thanks to fresh burrata, this dish pairs the comforting familiarity of spaghetti and chicken with a lusciously tangy lemon garlic sauce. The bonus? It’s weeknight-easy but impressive enough to put on the table for guests who adore a good Italian-American twist.

this Recipe

Ingredients You’ll Need

This recipe is built around approachable ingredients, each playing a starring role for flavor, texture, and color. You’ll find nothing fussy here – just essentials that, together, create a truly remarkable plate.

• Spaghetti: Opt for a classic 12 ounces; the perfect base to soak up all that creamy, lemony sauce.
• Chicken Breasts: Sliced thin to cook up quickly and stay juicy – a lean, protein-rich canvas for flavor.
• Olive Oil: Adds richness while sautéing chicken and delivers a subtle fruitiness.
• Unsalted Butter: Gives the sauce a velvety texture and deep buttery flavor without overpowering the lemon.
• Garlic: Four fresh cloves create that signature savory warmth in the sauce.
• Chicken Broth: Provides extra depth while keeping the sauce light and not overly heavy.
• Heavy Cream: Brings wonderful body and silkiness, making the sauce irresistible against the pasta.
• Lemon (juice & zest): The zest and juice from one lemon give life, freshness, and color – don’t skip both!
• Italian Seasoning: Just a teaspoon is enough to bring a whiff of classic herb flavor.
• Salt and Pepper: Essential for rounding out and sharpening all the other flavors.
• Fresh Burrata Cheese: Two balls to top the pasta; they break open with creamy luxury that’s totally next-level.
• Fresh Parsley: Chopped to sprinkle over and finish your dish with color and brightness.

How to Make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Step 1: Cook the Spaghetti

Start by boiling your spaghetti in well-salted water until perfectly al dente. It’s key to hold back about half a cup of that cooking water before draining – it’s liquid gold for adjusting your sauce at the end. Once cooked and drained, set the pasta aside while you move on to the rest.

Step 2: Season and Sauté the Chicken

Take your thin-sliced chicken breasts and season generously with salt, pepper, and a sprinkle of Italian seasoning. Heat olive oil in a large skillet (think roomy enough for tossing pasta later), and sauté the chicken strips for 4 to 5 minutes until they’re golden and cooked through. Scoop the chicken out onto a plate and keep it close by for reinforcements.

Step 3: Build the Lemon Butter Garlic Sauce

Now for that magical sauce that defines Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce. In the same skillet, lower the heat a notch and melt the butter. Add in your minced garlic, letting it sizzle just until fragrant – about a minute. Pour in the chicken broth, heavy cream, lemon juice, and the bright zest; whisk and let everything simmer for 3 to 4 minutes until it thickens ever-so-slightly.

Step 4: Bring It All Together

Return the cooked chicken (with all its flavorful juices) to the skillet and toss to coat in the lemony sauce. Tip in your cooked spaghetti, using a splash of that reserved pasta water as needed to help the sauce hug every strand. Toss and twist the pasta until everything’s evenly glossy and irresistible.

Step 5: Plate and Top with Burrata

Divide the pasta among plates or shallow bowls, making cozy little nests. Place a portion of fresh burrata on each plate – the cheese will gently ooze into the hot pasta. Finish with a shower of chopped parsley (and a cheeky drizzle of olive oil for ultimate decadence, if you’d like). Serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce immediately while everything is creamy and warm.

How to Serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Garnishes

A scattering of fresh parsley brightens up the finished dish visually and in taste. For true over-the-top appeal, you can give each burrata-topped serving a sprinkle of lemon zest or an extra twist of cracked black pepper to set off the creaminess of the cheese and the pop of citrus.

Side Dishes

This dish is rich and satisfying all on its own, but a crisp side salad with arugula and shaved fennel or a platter of simply roasted asparagus is a smart, refreshing pairing. Warm, crusty bread is always a hit to mop up any leftover Lemon Butter Garlic Sauce, and a chilled glass of pinot grigio or sparkling water rounds things out beautifully.

Creative Ways to Present

You can serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce family-style, with tongs for self-serving, or impressively plated in shallow bowls for each guest. For a rustic twist, nestle the burrata gently in the center so guests can break it open themselves. Or, spoon the sauce into warmed pasta bowls and twirl a nest of spaghetti right in – it makes for an eye-catching, chef-style touch with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, transfer the cooled spaghetti and chicken mixture (without the burrata) to an airtight container and refrigerate for up to 3 days. Store any extra burrata separately to preserve its delicate texture and flavor until you’re ready serve again.

Freezing

While creamy pastas are best fresh, you can freeze Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce in a pinch. Place cooled pasta and chicken (without burrata) into freezer-safe bags or containers, and freeze for up to 2 months. Don’t freeze the burrata; always add it fresh when reheating and serving for the best texture.

Reheating

To revive your leftovers, warm gently in a nonstick skillet over medium-low heat, adding a splash of cream, chicken broth, or reserved pasta water to help loosen the sauce. Stir patiently and avoid high heat, which can break the sauce. Top with fresh burrata and parsley just before serving to bring back all that original deliciousness.

FAQs

Can I use rotisserie or leftover chicken instead of cooking fresh chicken breasts?

Absolutely! Shredded rotisserie chicken is a great time-saver and melds beautifully with the sauce. Just add it to the skillet after making your Lemon Butter Garlic Sauce to warm through before tossing with pasta.

Is it possible to make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce gluten-free?

Yes, simply swap in your favorite gluten-free spaghetti for a celiac-friendly version of this dish. Everything else in the recipe is already naturally gluten-free!

Can I prepare the sauce ahead of time?

Definitely. The sauce for Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce can be made a day ahead – just cool and refrigerate it. Reheat gently before tossing with pasta and topping with that luscious burrata.

What can I use as a substitute for burrata?

If burrata isn’t available, try using fresh mozzarella or even a generous dollop of good-quality ricotta on each plate. While nothing rivals burrata’s creamy center, these substitutes will still deliver that wonderful creamy finish.

How can I make this dish lighter?

For a lighter version, use half-and-half instead of heavy cream and skip the drizzle of olive oil at the end. You can also add extra lemon for brightness and lots of extra herbs or veggies, like spinach, to boost the nutrition without sacrificing taste.

Final Thoughts

I can’t wait for you to dive into this comfort-meets-glamour meal. Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is exactly the sort of dish you’ll crave when you want both cozy and a little decadent. Give it a try – you’ll be amazed at how a handful of good ingredients and a few easy steps make a bowl of pasta unforgettable.

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