Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe

Get ready for a pasta dish that’s going to steal the spotlight at your dinner table—this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a vibrant, rich, and irresistibly creamy meal that feels fancy but comes together in no time. It combines juicy, golden-seared chicken, silky spaghetti, a tangy lemon butter garlic sauce, and creamy, luscious burrata on top. It’s the kind of dish that tastes like a restaurant-quality meal but is actually a breeze to pull together on a weeknight.

Why You’ll Love This Recipe

• Fast but Fancy: Looks and tastes like something from your favorite bistro, but it’s ready in under 30 minutes.
• Incredible Flavor Combo: The brightness of lemon, richness of butter, sharpness of garlic, and indulgence of burrata is simply unbeatable.
• Perfect Texture: Al dente spaghetti swirled in silky sauce, tender chicken, and that creamy burrata… every bite is perfection.
• Crowd-Pleaser: It’s impressive enough for guests and comforting enough for a cozy night in.

Ingredients You’ll Need

Here’s what makes this dish so magical:

• Spaghetti: The base of the dish. Holds onto the sauce beautifully. Use a good-quality brand for best results.
• Chicken breast: Sliced thin and seared until golden. Adds protein and heartiness.
• Garlic: Fresh and finely minced for maximum flavor. It’s the soul of the sauce.
• Butter: The foundation of the sauce. Use unsalted so you can control the saltiness.
• Olive oil: Helps sear the chicken and adds a fruity richness to the sauce.
• Lemon juice and zest: Brightens everything up. Zest adds aroma, juice adds tang.
• Burrata cheese: The creamy crown. Adds luxurious texture and a mild, milky flavor.
• Fresh basil or parsley: Optional garnish, but highly recommended for freshness and color.
• Salt and pepper: Essential for bringing out the natural flavors of each component.
• Red pepper flakes: Optional, but they add a tiny kick that balances the creaminess perfectly.

Variations

• Make it vegetarian: Skip the chicken and toss in roasted zucchini, asparagus, or mushrooms.
• Swap the protein: Try grilled shrimp or pan-seared salmon for a coastal twist.
• Add greens: A handful of baby spinach or arugula tossed in with the hot pasta wilts beautifully and adds nutrients.
• Pasta swap: Use linguine, fettuccine, or even angel hair depending on what’s in your pantry.

How to Make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve some pasta water before draining.

Step 2: Sear the Chicken

While the pasta cooks, season the chicken slices with salt and pepper. Heat olive oil in a skillet and sear the chicken on medium-high heat until golden on both sides and fully cooked. Remove from skillet and set aside.

Step 3: Make the Lemon Butter Garlic Sauce

In the same skillet, melt butter and sauté garlic until fragrant. Add lemon zest and juice, then stir in a splash of reserved pasta water to emulsify the sauce and help it coat the pasta evenly.

Step 4: Toss Pasta in the Sauce

Add the drained spaghetti to the skillet and toss to coat with the sauce. If needed, add more pasta water for a silkier texture.

Step 5: Assemble and Serve

Plate the spaghetti, top with slices of seared chicken, and place a generous scoop of burrata on each serving. Finish with cracked black pepper, fresh herbs, and red pepper flakes if using.

Pro Tips for Making the Recipe

• Reserve Pasta Water: It’s liquid gold. Helps create a glossy, clingy sauce.
• Don’t Overcook the Garlic: Sauté just until golden and fragrant—burned garlic turns bitter.
• Let the Burrata Sit: Take the burrata out of the fridge while cooking. Room temp burrata melts into the pasta better.
• Zest First, Then Juice: It’s much easier to zest a whole lemon than one that’s already cut and squeezed.

How to Serve

This pasta is a standalone star, but here are some ideas to complete the meal:

Garnishes:

A sprinkle of grated Parmesan or lemon zest, a few torn basil leaves, or a drizzle of good olive oil.

Side Dishes:

Pair with a simple arugula salad dressed in lemon vinaigrette or some garlicky roasted broccoli.

Wine Pairing:

A crisp glass of Sauvignon Blanc or Pinot Grigio complements the lemon and burrata beautifully.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Keep burrata separate if possible.

Freezing

This one’s best enjoyed fresh. Freezing is not recommended due to the creamy burrata.

Reheating

Gently reheat in a skillet over low heat with a splash of water or broth to loosen the sauce. Add fresh burrata on top after warming.

FAQs

Can I make this dish without burrata?
Absolutely. You can use fresh mozzarella, goat cheese, or even ricotta as a creamy topping alternative. Burrata just adds that next-level richness.

Is this recipe good for meal prep?
While it’s best fresh, you can make the pasta and chicken ahead and reheat them later. Just wait to add the burrata until right before serving.

What type of lemon should I use?
Fresh, bright yellow lemons are a must—avoid bottled juice. Meyer lemons, if available, are lovely for a slightly sweeter touch.

Can I make this gluten-free?
Yes! Just swap the spaghetti for your favorite gluten-free pasta. Make sure your other ingredients, especially chicken seasoning, are also gluten-free.

Final Thoughts

This Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a true weeknight wonder. It’s quick, it’s fresh, and it’s wildly satisfying. Whether you’re cooking for family, a dinner guest, or just treating yourself, this dish is going to make you feel like a total kitchen rockstar. Give it a try—you’re going to love every forkful.

Print