I make this chicken spaghetti when I want a pasta dish that feels both comforting and fresh. Tender spaghetti is tossed in a lemon butter garlic sauce, topped with smoky paprika-seasoned chicken, roasted cherry tomatoes, creamy burrata, and fresh basil. Toasted pine nuts add the perfect crunch for a truly memorable meal.

Why I’ll Love This Recipe

I love how this pasta hits every note—bright lemon, buttery richness, juicy chicken, sweet roasted tomatoes, and silky burrata that melts into the warm spaghetti. The roasted tomatoes bring a burst of flavor, the chicken is well-seasoned, and the fresh basil keeps it vibrant. It’s sophisticated enough for weekend entertaining yet simple enough for a weeknight dinner.

Ingredients

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

Spaghetti (or other long pasta)
Cherry or grape tomatoes
Olive oil
Garlic, minced
Salt and black pepper
Chicken breasts
Smoked paprika
Italian seasoning
Butter
Meyer lemon (or regular lemon), sliced
Fresh basil, chopped
Burrata cheese
Pine nuts, toasted

Directions

I preheat the oven to 400°F (200°C).
I toss halved cherry tomatoes with olive oil, garlic, salt, and pepper, then roast them on a baking sheet until soft and slightly caramelized.
I season chicken breasts with smoked paprika, Italian seasoning, salt, and pepper, then cook them in a skillet over medium heat until golden and fully cooked. I slice them into strips.
In the same skillet, I melt butter and sauté garlic with lemon slices until fragrant, letting the lemon infuse the sauce.
I cook spaghetti according to package instructions, then toss it in the lemon butter garlic sauce, removing the lemon slices before serving.
I plate the spaghetti, top it with roasted tomatoes, sliced chicken, fresh basil, and torn burrata.
I sprinkle toasted pine nuts over the top for crunch.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I enjoy adapting this recipe in different ways:

Use shrimp instead of chicken for a lighter, seafood twist.
Swap spaghetti for fettuccine, bucatini, or linguine.
Add spinach or arugula for extra greens.
Use ricotta or fresh mozzarella if burrata isn’t available.
Replace pine nuts with slivered almonds or walnuts.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently on the stovetop with a splash of water or chicken broth. I add fresh burrata just before serving so it stays creamy.

FAQs

1. Can I use dried basil instead of fresh?

I can, but fresh basil adds a brightness that dried can’t fully match.

2. What’s the best way to toast pine nuts?

I toast them in a dry skillet over medium heat, stirring often, until golden and fragrant—about 2–3 minutes.

3. Can I make the sauce without lemon slices?

Yes—I can use lemon juice and zest instead for a smoother texture.

4. Is burrata essential?

Not essential, but it adds an indulgent creaminess. Fresh mozzarella or ricotta are good alternatives.

5. Can I prepare the chicken ahead of time?

Yes—cooked chicken can be stored in the fridge for up to 3 days and added when reheating the pasta.

Conclusion

I find this chicken spaghetti with burrata and lemon butter garlic sauce to be a perfect balance of freshness and indulgence. It’s colorful, flavorful, and satisfying, making it a dish I keep coming back to for both special occasions and easy weeknight meals.

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce