Description
A vibrant and flavorful Chicken Spaghetti dish featuring tender, seasoned chicken breasts, caramelized roasted cherry tomatoes, and a rich lemon butter garlic sauce. Finished with creamy burrata cheese, fresh basil, and toasted pine nuts, this recipe combines bright, fresh ingredients with comforting pasta for a perfect dinner.
Ingredients
Scale
Roasted Tomatoes
- 10 oz cherry tomatoes, halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt & pepper, to taste
Chicken
- 1.5 lbs boneless, skinless chicken breasts
- ¼ tsp salt
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Lemon Butter Garlic Sauce
- ½ lemon, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
Spaghetti and Garnish
- 8 oz spaghetti
- 8 oz burrata cheese
- ½ cup fresh basil, chopped
- ⅓ cup pine nuts, lightly toasted
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for 20 minutes until they are caramelized and tender.
- Prepare the Chicken: Slice each chicken breast horizontally into thin cutlets. Season both sides with salt, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium heat, then cook the chicken cutlets for about 5 minutes on each side until they are golden brown and fully cooked. Remove from the skillet and let rest before slicing.
- Make the Lemon Butter Garlic Sauce: In the same skillet used for the chicken, add lemon slices, minced garlic, and unsalted butter. Cook over low to medium heat for a few minutes until the lemon starts to release its juices. Remove the lemon slices and set the sauce aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and immediately toss it with the prepared lemon butter garlic sauce.
- Assemble the Dish: Add the sliced chicken and roasted tomatoes to the pasta and gently toss to combine. Transfer to serving plates, tear the burrata cheese over the top, and garnish with fresh basil and toasted pine nuts for added flavor and texture.
Notes
- For extra garlic flavor, you can lightly sauté the minced garlic before adding the tomatoes and butter.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- If burrata is unavailable, fresh mozzarella can be used as a substitute but will be less creamy.
- Be careful not to overcook the spaghetti; al dente ensures the best texture combined with the sauce.
- Leftover lemon butter garlic sauce can be stored in the refrigerator for up to 2 days and reheated gently.
