Description
A luxurious yet simple dish featuring creamy burrata, zesty lemon butter garlic sauce, and tender chicken over spaghetti. Vibrant cherry tomatoes and toasted pine nuts add freshness and texture.
Ingredients
12 oz spaghetti
1.5 lb boneless, skinless chicken breasts
1 cup cherry tomatoes
4 oz burrata cheese
3 tbsp unsalted butter
4 cloves garlic, minced
1 lemon, zested and juiced
1 tsp olive oil
1 tsp paprika
Salt and black pepper to taste
1 tbsp fresh basil, chopped
2 tbsp pine nuts, toasted
Instructions
Preheat oven to 375°F.
Season chicken breasts with paprika, salt, and pepper. Sear in olive oil until golden (5-6 min/ side). Set aside.
Cook spaghetti until al dente. Drain, reserving 1 cup pasta water.
In a pan, melt butter, sauté garlic until fragrant. Add lemon zest/juice.
Roast cherry tomatoes in oven for 10 min until softened.
Toss cooked pasta with garlic-lemon sauce. Add cooked chicken and tomatoes.
Gently fold in burrata until slightly broken. Adjust with pasta water for consistency.
Top with basil and pine nuts before serving.
Notes
To toast pine nuts: Spread on a baking sheet and warm at 300°F for 3-5 mins.
For a vegetarian option, omit chicken and increase cherry tomatoes.
Burrata can be substituted with cream cheese mixed with Greek yogurt for a similar texture.