Chicken Spaghetti With Burrata And Lemon Butter Garlic Sauce Recipe
You know those meals that leave you thinking, "Wow, I really nailed it?" That’s exactly how I felt after making this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce. It’s a dish that brings together tender chicken, creamy burrata, and a zesty, buttery garlic sauce for a flavor explosion that’s both comforting and refreshing.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced (divided for chicken and sauce)
- 1 teaspoon Italian seasoning
- 3 tablespoons unsalted butter
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream
- 12 oz spaghetti
- 2 4 oz each balls of burrata cheese
- Fresh basil leaves for garnish, about 1/4 cup loosely packed
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning. 🐓 Heat olive oil in a skillet over medium heat and add the minced garlic. Sauté for about one minute until fragrant. Place the chicken in the pan and cook for 6-8 minutes on each side, giving it a nice golden crust. Once done, set it aside to rest.
- Using the same skillet, melt unsalted butter, then sauté garlic for a minute. 🍋 Stir in the lemon zest and juice, letting it all simmer. Gradually pour in heavy cream and mix well until the sauce thickens. Add salt and pepper to taste.
- While the sauce is cooking, prepare your spaghetti according to the package instructions. 🍝 Once al dente, drain and set it aside. Don’t forget to reserve some pasta water in case the sauce needs thinning out later.
- Slice the chicken into strips and toss it into the skillet with the lemon butter garlic sauce. Add in the cooked spaghetti and gently toss until the pasta is thoroughly coated. 🧄 Break the burrata into chunks and stir it into the hot pasta, so it slightly melts into the sauce.
- Transfer the spaghetti to a platter or individual bowls. 🌿 Garnish generously with fresh basil leaves for a pop of color and flavor. Serve warm and dig in!
Notes
- Room Temperature Ingredients: Bring the chicken and burrata to room temperature before cooking for better results.
- Reserve Pasta Water: It’s great for thinning out the sauce if it gets too thick.
- Don’t Overcook Burrata: Fold it in just before serving to keep some of its creamy texture intact.
- Season Gradually: Taste as you go to perfect the salt and pepper levels.