I still remember the first time I had a dish like this while traveling through southern Italy. My husband and I were on one of those idyllic road trips through the countryside, hopping from one charming village to the next. It was a warm, late afternoon when we stumbled upon a small, family-owned restaurant nestled on a quiet cobblestone street. The scent of roasting tomatoes and garlic wafted through the open kitchen, instantly pulling us in. We sat at a cozy little table outside, surrounded by blooming flowers and the sound of soft chatter from locals enjoying their meals.
The highlight of that meal was a simple, yet unforgettable pasta dish—spaghetti, fresh tomatoes bursting with sweetness, and the most delicate, creamy Burrata cheese I had ever tasted. I remember thinking to myself, “How could something so straightforward be this heavenly?” The textures were perfect—the creaminess of the Burrata melding beautifully with the tang of roasted tomatoes and the slight zest from the lemon. It was a combination I’d never forget, and from that day, I knew I had to recreate it at home.
Now, whenever I make this Chicken Spaghetti with Burrata Cheese, it takes me right back to that little Italian village. This recipe is my twist on that experience, combining tender chicken seasoned with smoked paprika and Italian herbs, and the velvety richness of Burrata. The roasted cherry tomatoes and fragrant garlic give the dish a lovely, rustic feel, while toasted pine nuts and fresh basil add just the right amount of crunch and color. It’s become a favorite in our household, especially on nights when we crave something comforting but don’t have hours to spend in the kitchen.
The beauty of this dish is its simplicity. It’s easy enough to make on a weeknight, but feels like something you’d serve for a special occasion. Whenever I prepare it, I’m reminded of that breezy afternoon in Italy, sitting across from my husband, sharing stories and savoring every bite. I hope this recipe brings a bit of that magic to your table, too.
How to Make Chicken Spaghetti with Burrata Cheese
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Ingredients
- 2 tablespoons olive oil
- 1.5 lb chicken breasts (2 large, boneless, skinless, thinly sliced)
- 10 oz cherry tomatoes (halved)
- 4 cloves garlic (minced)
- 1/4 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 teaspoons smoked paprika
- 1/2 lemon (thinly sliced, preferably Meyer)
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz Burrata cheese
- 1/3 cup pine nuts (toasted)
- 1/2 cup fresh basil (chopped)
- Salt and pepper to taste
Directions
- Roast the Cherry Tomatoes: Preheat the oven to 400°F. Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Arrange them on a baking sheet lined with parchment paper, then roast for about 20 minutes until they soften and develop a caramelized edge.
- Cook the Chicken: Season the thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat the remaining olive oil in a large skillet over medium heat. Once the skillet is hot, sear the chicken for about 5 minutes per side, until fully cooked. Set the chicken aside, then slice it into thin strips.
- Make the Lemon Garlic Sauce: In the same skillet, add the lemon slices, minced garlic, and butter. Cook over medium-low heat, stirring occasionally, until the garlic becomes fragrant and the lemon releases its juices. Set the skillet aside after a few minutes.
- Boil the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package directions until al dente. Drain the pasta and set it aside.
- Toss the Pasta: Add the cooked spaghetti to the skillet with the lemon garlic butter sauce. Toss to coat the noodles thoroughly in the sauce, making sure the flavors are evenly distributed. Remove the lemon slices from the skillet.
- Assemble and Serve: Serve the spaghetti in plates or bowls. Top each serving with the sliced chicken and roasted tomatoes. Add a portion of Burrata cheese on top, then finish with a sprinkle of toasted pine nuts and chopped basil. Serve immediately and enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of water or olive oil to refresh the sauce. The Burrata cheese should be added fresh after reheating.
Cooking Tips
For a richer flavor, you can marinate the chicken breasts in olive oil, lemon juice, and Italian seasoning for a few hours before cooking. Adding a pinch of red pepper flakes to the sauce will also give the dish a slight kick.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or roasted vegetables. Serve with a glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, to balance the richness of the Burrata cheese.
Ingredient Substitutions
If you can’t find Burrata cheese, fresh mozzarella or ricotta will work well as a substitute. You can also swap pine nuts with toasted almonds or walnuts for a similar texture and flavor.
Seasonal Variations
During summer, swap cherry tomatoes with fresh heirloom tomatoes or even sun-dried tomatoes for a deeper flavor. In colder months, you can add sautéed mushrooms or roasted butternut squash to bring a hearty warmth to the dish.
Allergen Information
This recipe contains dairy (Burrata cheese) and nuts (pine nuts). To make it dairy-free, use a vegan cheese substitute or omit the cheese altogether. For a nut-free version, simply leave out the pine nuts or replace them with a seed such as sunflower seeds.
FAQ:
Can I use a different type of pasta?
Yes, feel free to use any pasta you prefer. Linguine, fettuccine, or even penne would work great with this sauce and chicken combination.
How do I prevent the chicken from drying out?
Ensure not to overcook the chicken. Thinly slicing the breasts and cooking them quickly over medium heat helps keep the chicken juicy and tender.
Can I prepare this dish ahead of time?
You can prepare the chicken and roasted tomatoes ahead of time. However, it’s best to cook the pasta and toss it with the sauce just before serving to maintain the fresh texture and flavor.
What can I use if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika or even a pinch of chili powder will work as a good alternative.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and add more vegetables, such as mushrooms, zucchini, or eggplant, for a hearty vegetarian version.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat, shaking the pan often. It only takes a couple of minutes, so keep an eye on them to prevent burning.
Chicken Spaghetti with Burrata Cheese
Ingredients
- 1.5 lb chicken breasts 2 large, boneless, skinless, thinly sliced
- 10 oz cherry tomatoes halved
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 teaspoons smoked paprika
- 1/2 lemon thinly sliced, preferably Meyer
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz Burrata cheese
- 1/3 cup pine nuts toasted
- 1/2 cup fresh basil chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, until softened and slightly caramelized.
- Season the thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 5 minutes on each side until fully cooked. Transfer the chicken to a plate and slice it into thin strips.
- In the same skillet, add the lemon slices, minced garlic, and butter. Cook over low-medium heat for a few minutes, just until the lemon releases its juices and the garlic softens. Remove the skillet from heat.
- Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions. Once done, drain the pasta.
- Add the drained spaghetti to the skillet with the lemon garlic butter sauce. Toss everything together, ensuring the pasta is well-coated. Remove the lemon slices before serving. Top the pasta with the sliced chicken and roasted tomatoes.
- Divide the Burrata cheese among the plates, placing it on top of the chicken spaghetti. Garnish with chopped fresh basil and toasted pine nuts. Enjoy your delicious meal!
