There’s something undeniably comforting about a plate of pasta, especially when it’s tossed in a rich, flavorful sauce and topped with creamy, dreamy burrata. This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is the ultimate weeknight dinner that feels indulgent yet comes together in under an hour. It’s a harmonious blend of tangy lemon, savory garlic, buttery richness, and the luxurious creaminess of burrata—a dish that’s sure to impress your family or guests.

Why You’ll Love This Recipe

• Creamy Meets Zesty: The lemon butter garlic sauce is bright and tangy, perfectly balanced by the richness of burrata.
• Comfort Food Upgrade: Spaghetti and chicken are a classic combo, but the addition of burrata takes it to a whole new level.
• Quick and Easy: This dish is ready in under an hour, making it perfect for busy weeknights or last-minute dinners.

Ingredients

(Serves 4-6)

For the Chicken Spaghetti:

• 12 oz spaghetti (or your favorite pasta)
• 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1 ball burrata cheese (about 8 oz)

For the Lemon Butter Garlic Sauce:

• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup chicken broth (or white wine for extra flavor)
• 1/2 cup heavy cream
• Zest and juice of 1 large lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (plus extra for garnish)

Instructions

1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti and set aside.

2. Cook the Chicken:
While the pasta cooks, season the chicken slices with salt, pepper, Italian seasoning, and red pepper flakes (if using). Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, flipping halfway, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Make the Lemon Butter Garlic Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn it). Pour in the chicken broth (or white wine) and let it simmer for 2-3 minutes to reduce slightly.

Stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for another 2-3 minutes until it thickens slightly. Add the grated Parmesan cheese and stir until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.

4. Combine Everything:
Add the cooked spaghetti and chicken to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Stir in the chopped parsley.

5. Serve with Burrata:
Divide the chicken spaghetti among serving plates. Tear the burrata into pieces and place it on top of each portion. Garnish with additional parsley, a sprinkle of red pepper flakes, and a drizzle of olive oil if desired.

Tips for Success

• Don’t Overcook the Pasta: Cooking the spaghetti al dente ensures it holds up well when tossed with the sauce.
• Use Fresh Lemon: Fresh lemon juice and zest make all the difference in this recipe, adding a bright, zesty flavor that balances the richness of the sauce.
• Let the Burrata Shine: Add the burrata just before serving to keep its creamy texture intact.

Serving Suggestions

Pair this dish with a simple green salad or roasted vegetables for a complete meal. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the lemony, buttery flavors beautifully.

Final Thoughts

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a celebration of flavors and textures. It’s creamy, tangy, savory, and utterly satisfying—a dish that’s as perfect for a cozy night in as it is for entertaining. Once you try it, it’s sure to become a regular in your dinner rotation. Enjoy!