Name: Chicken Spaghetti with Burrata, Lemon Butter Garlic Sauce, and Pine Nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 oz spaghetti; 2 tbsp olive oil; 2 boneless skinless chicken breasts, sliced thin; Salt and pepper, to taste; 4 cloves garlic, minced; 3 tbsp unsalted butter; Juice and zest of 1 lemon; 1/4 cup dry white wine (optional); 1/4 cup grated Parmesan cheese; 1/3 cup toasted pine nuts; 1 ball fresh burrata cheese; 2 tbsp chopped fresh parsley (optional); Red pepper flakes (optional, for heat)

Why You’ll Love This Recipe

I love this dish because it feels restaurant-quality, but I can whip it up in my own kitchen with just a handful of ingredients. The lemon butter garlic sauce is rich but refreshing, and when it mixes with melty burrata, every bite becomes ultra-luxurious. The toasted pine nuts add a beautiful texture and flavor, and the chicken makes it hearty enough for a full meal. It’s the kind of pasta I crave when I want something impressive yet low-effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Chicken breasts (or thighs, thinly sliced)
Salt and pepper
Olive oil
Garlic (minced)
Butter
Lemon juice and zest
Burrata cheese
Pine nuts
Fresh parsley or basil (for garnish)
Red pepper flakes (optional)

Directions

I start by cooking spaghetti in salted boiling water until al dente. I reserve about ½ cup of pasta water before draining.
While the pasta cooks, I season the chicken with salt and pepper, then sear it in a skillet with a bit of olive oil until golden brown and fully cooked. I remove it from the skillet and let it rest.
In the same skillet, I melt butter and sauté garlic for about a minute until fragrant. I add lemon juice, lemon zest, and a splash of the reserved pasta water to loosen the sauce.
I return the spaghetti to the pan, tossing it gently in the lemon butter garlic sauce until well coated.
I slice the cooked chicken and add it on top of the pasta.
I tear open burrata and place it right over the spaghetti, letting it melt into the warm noodles.
I sprinkle with toasted pine nuts and fresh herbs. A pinch of red pepper flakes adds a nice kick if I’m in the mood.

Servings and timing

This recipe serves 4 and takes about 15 minutes to prep and 20 minutes to cook, so it’s ready in under 40 minutes.

Variations

I sometimes swap the spaghetti for linguine or fettuccine. If I want a lighter version, I use grilled chicken breast and skip the butter for olive oil. When I’m feeling fancy, I add sautéed spinach, cherry tomatoes, or artichoke hearts to the pasta. I’ve also made it vegetarian by skipping the chicken and adding extra burrata.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. The burrata won’t be as creamy the next day, but it still tastes delicious.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, I often use shredded rotisserie chicken to save time. It works beautifully with the lemon butter sauce.

What’s the best way to toast pine nuts?

I toast them in a dry skillet over medium heat for a few minutes, shaking the pan often. They burn quickly, so I watch closely.

Can I substitute the burrata?

If I don’t have burrata, I use fresh mozzarella or a dollop of ricotta. Cream cheese stirred into the sauce is another option.

Is this dish good for meal prep?

It’s best fresh, but I’ve prepped the sauce, chicken, and pasta separately and combined them before serving. I add the burrata right before eating.

Can I make it gluten-free?

Yes, I just swap the spaghetti with my favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Conclusion

Chicken Spaghetti with Burrata, Lemon Butter Garlic Sauce, and Pine Nuts is a dish that proves simple ingredients can deliver luxurious results. I love how the richness of the cheese balances the brightness of the lemon, and the pine nuts give it just the right crunch. It’s a versatile, crowd-pleasing meal I turn to when I want something both comforting and sophisticated.

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