Spaghetti with Chicken and Burrata with Lemon Garlic Butter Sauce

Spaghetti with chicken, burrata cheese, cherry tomatoes, and lemon garlic butter sauce is a comforting meal that the whole family will love! The cherry tomatoes are roasted with olive oil and garlic, the chicken is seasoned with paprika. The pasta is tossed in a lemon garlic butter sauce and topped with lots of fresh chopped basil. Toasted pine nuts are sprinkled on top. These colorful and vibrant pasta dishes look sophisticated enough for a weekend dinner, yet simple enough to prepare on a regular weekday night.

Ingredients:

For the roasted tomatoes

10 ounces (283 g) cherry or grape tomatoes (halved)

2 tablespoons (30 ml) olive oil

3 cloves garlic, chopped

salt and pepper

For the chicken pasta

1.5 lb (680 g) chicken breast (2 boneless and skinless chicken breasts)

¼ teaspoon salt

2 teaspoons smoked paprika

1 teaspoon Italian seasoning

2 tablespoons (30 ml) olive oil

½ lemon (preferably Meyer lemon), thinly sliced

4 cloves garlic

4 tablespoons (60 g) butter

8 ounces (226 g) spaghetti

8 ounces (226 g) Burrata cheese

For garnish

½ cup fresh basil, chopped

⅓ cup lightly toasted pine nuts

Preparation:

For the roasted tomatoes

1. Preheat the oven to 400°F(204°C).

2. Mix the halved cherry tomatoes with 2 tablespoons (30 ml) olive oil, chopped garlic, salt, and pepper.

3. Spread everything on a baking sheet lined with parchment paper, without overcrowding.

4. Bake for about 20 minutes while preparing the pasta.

For the chicken pasta

1. Slice each chicken breast in half horizontally and season with salt, smoked paprika, and Italian seasoning.

2. Heat 2 tablespoons (30 ml) olive oil over medium heat in a large skillet until hot.

3. Add the chicken and cook for about 5 minutes on each side until thoroughly cooked. Place the chicken on a plate and slice thinly.

4. In the same skillet, add the lemon slices, minced garlic, and butter and cook a few minutes over low-medium heat to release the lemon juice and soften the garlic. Remove from heat.

5. Bring a pot of water to a boil, cook the spaghetti according to package instructions, and drain.

6. Add the cooked and drained pasta to the same skillet with the lemon slices, garlic, and butter. Mix everything well. Remove the lemon slices.

7. Top the pasta with cooked chicken slices and roasted tomatoes.

When serving, add the chicken spaghetti to the plates and distribute the burrata cheese. Garnish with fresh chopped basil and toasted pine nuts.

Note:

Toast the pine nuts in the preheated oven at 350° F (176 °F) for just 5 minutes. Watch the oven closely - nuts can burn quickly.