I’ve created a luxurious pasta dish where tender chicken and spaghetti meet sweet roasted cherry tomatoes, creamy burrata, buttery toasted pine nuts, and a silky lemon garlic butter sauce—pure comfort with a gourmet twist.

Why I’ll Love This Recipe

I love how this dish feels like something straight from a cozy Italian bistro, yet it comes together easily in my own kitchen. The tangy sweetness of roasted tomatoes balances the richness of burrata and butter, while the pine nuts add a satisfying crunch. The lemon and garlic tie everything together with a burst of brightness.

Ingredients

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

Spaghetti (or your favorite long pasta)
Boneless, skinless chicken breasts or thighs, seasoned and sliced
Cherry tomatoes, halved
Burrata cheese balls
Pine nuts, lightly toasted
Unsalted butter
Fresh garlic, minced
Fresh lemon juice and zest
Olive oil
Salt and pepper, to taste
Fresh basil or parsley, for garnish

Directions

I preheat the oven to roast the cherry tomatoes—tossing them with olive oil, salt, and pepper, then spreading them on a baking sheet. I roast until they’re soft, lightly caramelized, and bursting with sweetness.
While the tomatoes roast, I cook the spaghetti in salted boiling water until al dente, reserving a bit of the pasta water before draining.
In a large skillet, I heat olive oil and cook the seasoned chicken slices until golden and cooked through. I set them aside.
In the same skillet, I melt butter, add the minced garlic, and sauté briefly until fragrant. I stir in fresh lemon juice, lemon zest, and a splash of reserved pasta water to create the sauce.
I return the chicken to the skillet, toss in the spaghetti, and fold in the roasted cherry tomatoes.
I plate the pasta, top each serving with a generous piece of burrata, sprinkle with toasted pine nuts, and garnish with fresh basil or parsley.
I serve immediately, letting the burrata melt into the hot pasta for a creamy finish.

Servings and timing

Serves: about 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use arugula instead of basil for a peppery bite, or swap spaghetti for linguine or fettuccine. For a bit of spice, I add red pepper flakes to the garlic butter sauce. If I’m going vegetarian, I skip the chicken and increase the roasted tomato and burrata portions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently on the stove with a splash of water or broth. Burrata is best added fresh, so I keep extra on hand to add when serving reheated pasta.

FAQs

Can I roast the tomatoes ahead of time?

Yes—they can be roasted a day in advance and kept in the fridge until needed.

What can I use instead of burrata?

Fresh mozzarella or ricotta works well, though burrata’s creamy center is unmatched.

Can I make this gluten-free?

Absolutely—I use gluten-free pasta and ensure all other ingredients are gluten-free.

How do I toast pine nuts?

I toast them in a dry skillet over medium heat, shaking often, until golden and fragrant.

Can I use rotisserie chicken?

Yes—it’s a great shortcut. I just shred it and toss it in during the final mixing step.

Conclusion

This Chicken Spaghetti with Roasted Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Lemon Butter Garlic Sauce is the kind of pasta I make when I want something both comforting and restaurant-worthy. Every bite is creamy, bright, and full of flavor—perfect for both casual dinners and special occasions.