Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Ingredients

Roasted Tomatoes:

10 oz cherry tomatoes or grape tomatoes (sliced in half)

2 tablespoons olive oil

3 cloves garlic minced

salt and pepper

Chicken Pasta:

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

4 tablespoons butter

8 oz spaghetti

8 oz Burrata cheese

Garnish:

½ cup fresh basil chopped

⅓ cup pine nuts lightly toasted

Instructions 

Roasted tomatoes:

Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on a parchment paper-lined baking sheet, without overcrowding. Roast for about 20 minutes while you prepare the pasta.

Chicken Pasta:

This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, smoked paprika, and Italian seasoning.

Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly.

To the same skillet, add lemon slices, minced garlic, butter and cook for a couple of minutes on low-medium heat to release lemon juices and to soften the garlic. Remove from heat.

Bring a pot of water to boil. Cook spaghetti according to package instructions. Drain.

Add cooked and drained pasta to the same skillet with lemon slices, garlic, and butter. Mix everything well. Remove lemon slices.

Top the pasta with cooked sliced chicken and roasted tomatoes.

How to serve it:

When serving, add chicken spaghetti to the plates and divide the burrata cheese among the plates. Top with chopped fresh basil and toasted pine nuts.

Serves 4 

Notes

Toast the pine nuts in the preheated oven at 350 F for only 5 minutes.  Watch the oven carefully - the nuts can burn quickly.