Description
A vibrant, comforting dish featuring tender chicken, al dente spaghetti, creamy burrata, and roasted cherry tomatoes. Tossed in a zesty lemon butter garlic sauce, this elegant yet simple meal is perfect for any occasion.
Ingredients
1 lb boneless, skinless chicken breasts
12 oz spaghetti
1 pint cherry tomatoes, halved
1 clove garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
6 oz burrata cheese
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
Heat olive oil in a skillet over medium heat. Cook cherry tomatoes for 5 minutes, stirring occasionally, until slightly charred and softened. Season with salt and pepper.
Add chicken breasts to the skillet with tomatoes. Cook for 5-7 minutes per side until golden brown and nearly cooked through. Remove from heat.
In a small saucepan, melt butter over medium heat. Add garlic, lemon zest, and lemon juice. Simmer for 2 minutes until fragrant. Season with salt and pepper.
Shred cooked chicken into bite-sized pieces. Toss cooked spaghetti with the lemon butter garlic sauce, adding reserved pasta water as needed to create a smooth emulsion.
Divide spaghetti among plates. Top with tomatoes, shredded chicken, and burrata. Pour a drizzle of remaining sauce over the dish. Garnish with parsley.
Notes
Substitute burrata with fresh mozzarella if unavailable. For a dairy-free version, use cashew-based cream cheese. Ensure chicken is fully cooked before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop and Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg