Description
The best rich and creamy chicken spaghetti topped with burrata, drizzled in lemon garlic butter, and finished with nutty pine nuts.
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)
Instructions
Cook spaghetti according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sauté until golden and cooked through. Remove and set aside.
In the same skillet, melt butter and add minced garlic. Cook for 1–2 minutes until fragrant.
Add lemon juice, lemon zest, and white wine (if using). Simmer for 2–3 minutes.
Return the cooked chicken to the skillet, then toss in the cooked spaghetti and Parmesan. Stir until well coated.
Serve topped with torn burrata, toasted pine nuts, and parsley. Add red pepper flakes if desired.
Notes
You can substitute grilled chicken thighs for extra flavor.
If burrata isn’t available, try fresh mozzarella or a scoop of ricotta.
Use gluten-free spaghetti if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired