There’s something magical about the combination of tender chicken, al dente spaghetti, and creamy burrata that transforms a simple pasta dish into something extraordinary. This Chicken Spaghetti with Burrata is my go-to recipe when I want to impress without spending hours in the kitchen. The contrast between the warm, savory pasta and the cool, creamy burrata creates a texture and flavor experience that’s absolutely divine.
Inspired by classic Italian flavors but with a modern twist, this dish strikes the perfect balance between comfort food and elegant dining. The burrata slowly melts into the hot pasta, creating a luscious sauce that coats every strand of spaghetti and piece of chicken. Trust me, this recipe will quickly become a favorite in your dinner rotation!
Why You’ll Love This
- Perfect balance of flavors – savory chicken, bright tomatoes, and creamy burrata create a harmonious dish
- Impressive presentation that looks like it took hours, but actually comes together in about 45 minutes
- Versatile recipe that works for both weeknight dinners and special occasions
- One-pot pasta preparation means less cleanup and more time enjoying your meal
- Leftovers (if there are any!) taste even better the next day as flavors continue to develop
Ingredients
- 10 oz cherry tomatoes or grape tomatoes, sliced in half
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- ½ lemon (preferably Meyer lemon), thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz Burrata cheese
- ½ cup fresh basil, chopped
- ⅓ cup pine nuts, lightly toasted
Instructions
- Preheat oven to 400 F. Toss cherry tomatoes (sliced in half) with olive oil, minced garlic, salt, and pepper. Spread evenly on a parchment-lined baking sheet without overcrowding. Roast for about 20 minutes.
- Slice chicken breasts in half horizontally to create thin pieces. Season with salt, smoked paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Cook chicken breasts for about 5 minutes per side until fully cooked. Remove chicken from skillet and slice thinly.
- To the same skillet, add lemon slices, minced garlic, and butter. Cook on low-medium heat for 2-3 minutes to release lemon juices and soften the garlic. Remove from heat.
- Bring a pot of water to a boil. Cook spaghetti as per package instructions. Drain.
- Add cooked and drained spaghetti to the skillet with softened lemon slices, garlic, and butter. Toss to combine and remove lemon slices.
- Top spaghetti with cooked sliced chicken and roasted tomatoes. Divide Burrata cheese among plates. Finish with chopped basil and toasted pine nuts.
Tips & Variations
- For a spicier version, increase the red pepper flakes or add a diced jalapeño with the bell pepper
- Short on time? Use rotisserie chicken instead of cooking raw chicken breasts
- Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth
- For a richer flavor, add ½ cup of white wine before adding the tomatoes and let it reduce slightly
- If burrata is unavailable, substitute with fresh mozzarella or even a dollop of ricotta
- For a more substantial sauce, add ¼ cup of heavy cream along with the chicken broth
Serving Suggestions
This Chicken Spaghetti with Burrata is a complete meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery bite of the arugula complements the creamy pasta perfectly. For a more substantial meal, serve with garlic bread to soak up every last bit of the delicious sauce.
A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent accompaniment to balance the richness of the burrata and complement the tomato-based sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The burrata won’t store well, so add fresh burrata when reheating.
- When reheating, add a splash of water or broth to loosen the sauce as the pasta will absorb liquid as it sits.
- For the best burrata experience, make sure it’s at room temperature before adding to the hot pasta.
- The pasta is done when it’s al dente – still slightly firm when bitten. It will continue to cook slightly in the hot sauce.
FAQs
Can I make this dish ahead of time?
You can prepare the chicken and sauce up to a day ahead, but cook the pasta fresh and add the burrata just before serving for the best texture and flavor.
What exactly is burrata cheese?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an incredibly rich, creamy texture.
Can I freeze this dish?
I don’t recommend freezing this complete dish as the pasta texture will suffer and burrata doesn’t freeze well. However, you can freeze the chicken and sauce portion for up to 3 months.
What can I substitute for chicken broth?
Vegetable broth works well as a substitute. In a pinch, you can use water with a bouillon cube or even white wine diluted with a bit of water.
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