Oh my goodness, get ready for a pasta dish that’s going to blow your taste buds away! This Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes is honestly one of my absolute favorites. It’s got that perfect balance of bright, zesty lemon and savory garlic, with tender chicken and these little bursts of sweet, roasted tomatoes. And the burrata? Pure magic. I first made this on a whim one busy weeknight, and it was such a hit, it’s become a staple. It feels fancy enough for company but is surprisingly easy for a weeknight dinner. Seriously, it’s a winner!

Why You’ll Love This Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes

Seriously, this dish is a lifesaver for busy nights but feels totally gourmet. Here’s why you’ll be making it over and over:

Quick and Easy Preparation

You can have this on the table in under an hour, with most of the work being hands-off roasting and simmering.
Bursting with Fresh Flavors

The lemon and garlic are so bright, and those roasted tomatoes? They get super sweet and juicy, making every bite amazing.
Creamy Burrata Perfection

That dollop of burrata melting over the hot pasta is just pure decadence. It adds this incredible creaminess that takes everything to the next level.

Gather Your Lemon Garlic Chicken Spaghetti Ingredients

Okay, so to whip up this amazing Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes, you’ll need a few things. Don’t worry, they’re all pretty standard! I always like to use good quality ingredients when I can, especially for the olive oil and the burrata, because it really makes a difference.

Chicken and Pasta Base

You’ll need about a pound of boneless, skinless chicken breasts, cut into nice bite-sized pieces. And of course, a pound of your favorite spaghetti. Make sure it’s cooked up just right, al dente!

Flavorful Aromatics and Liquids

We’re talking four cloves of garlic, minced up nice and fine. You’ll also need the juice of one whole lemon – fresh is best here! If you’re feeling fancy, a half cup of dry white wine is optional but adds a lovely depth. And a half cup of chicken broth to make our sauce nice and saucy.

Fresh Herbs, Seasonings, and Toppings

Don’t forget a quarter cup of chopped fresh parsley for that pop of green and freshness. And of course, salt and freshly ground black pepper are essential. The star of the show, though, is that big ball of burrata cheese, about 8 ounces. Trust me, it’s worth it!

Step-by-Step Guide to Making Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes

Alright, let’s get this party started! Making this Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes is actually super straightforward, even though it tastes like you spent hours on it. Just follow these easy steps, and you’ll have a winner on your hands.

Roasting the Tomatoes

First things first, let’s get those tomatoes roasting. Preheat your oven to 400°F (200°C). Grab a baking sheet, toss your cherry tomatoes with about a tablespoon of olive oil, a good pinch of salt, and some pepper. Pop them in the oven for about 15 to 20 minutes. You want them to get soft and maybe even a little bursty – that’s where all the sweet tomato goodness comes from!

Cooking the Spaghetti

While those tomatoes are doing their thing, get your spaghetti cooking according to the package directions. You know, the usual – boiling water, salt, cook until al dente. The most important part here is to save about a cup of that starchy pasta water before you drain it. This stuff is liquid gold for making a silky sauce!

Preparing the Chicken

Now for the chicken. Pat those bite-sized pieces dry with a paper towel – this helps them brown better. Season them generously with salt and pepper. Heat about 2 tablespoons of olive oil in a big skillet over medium-high heat. Once it’s nice and hot, add the chicken. Cook it for about 5 to 7 minutes, just until it’s browned all over and cooked through. Don’t overcrowd the pan; cook in batches if you need to. Then, scoop the chicken out and set it aside for a bit.

Building the Lemon Garlic Sauce

In that same skillet (less cleanup, yay!), add the last tablespoon of olive oil. Toss in your minced garlic and cook it for just about 30 seconds until you can smell that amazing aroma – be careful not to burn it! If you’re using white wine, pour it in now and scrape up all those tasty brown bits from the bottom of the pan. Let it bubble away for a minute. Then, add your chicken broth and that fresh lemon juice. Give it a stir and let it simmer for a couple of minutes to meld all those flavors together.

Combining Everything for the Ultimate Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes

Okay, we’re almost there! Return the cooked chicken to the skillet with the sauce. Now, add your drained spaghetti and those gorgeous roasted tomatoes. Toss everything together really well to coat. If it looks a little dry, add a splash of that reserved pasta water you saved – it really helps create a beautiful, light sauce that clings to everything. Stir in your chopped fresh parsley for a burst of color and freshness. Give it a taste and add more salt and pepper if you think it needs it. This is what makes it *your* perfect Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes!

Serving Your Masterpiece

Time to plate this beauty! Dish out your pasta, making sure everyone gets a good mix of chicken, tomatoes, and spaghetti. The grand finale? Tear off chunks of that luscious burrata cheese and nestle them right on top of the hot pasta. The warmth will make it wonderfully creamy and melty, just perfect!

Tips for Perfect Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes

To make sure your Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes is absolutely spot-on, here are a few little tricks I’ve picked up. Little things can make a big difference, you know?

Ingredient Quality Matters

Seriously, using good olive oil and really fresh lemons makes this dish sing. And don’t skimp on the burrata – that creamy center is key!

Achieving the Perfect Sauce Consistency

That reserved pasta water is your secret weapon! Add it a little at a time until the sauce just coats the pasta beautifully. You’re looking for silky, not watery or clumpy. It’s all about getting that perfect cling!

Frequently Asked Questions about Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes

Got questions about whipping up this amazing dish? I’ve got you covered!

Can I make this Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes ahead of time?

It’s best to enjoy this dish fresh! The burrata is really meant to be added right at the end, and the pasta can get a bit sticky if it sits too long. You can roast the tomatoes and cook the chicken ahead, but I’d do the sauce and pasta assembly right before serving.

What can I substitute for white wine in the sauce?

No worries if you don’t have white wine or just prefer not to use it! You can easily substitute it with more chicken broth or even a splash of chicken broth mixed with a tiny bit of lemon juice. It’ll still be delicious!

How do I ensure the burrata melts nicely?

The trick is to add the burrata to the hot pasta right when you’re serving it. The residual heat from the spaghetti and sauce is usually enough to make the burrata wonderfully creamy and melty. Just tear it open gently and let it ooze!

Ingredient Notes and Substitutions for Lemon Garlic Chicken Spaghetti

Sometimes you just don’t have exactly what the recipe calls for, and that’s totally okay! This Lemon Garlic Chicken Spaghetti is pretty forgiving, so don’t stress if you need to make a little swap.

Chicken and Protein Options

If chicken breasts aren’t your thing, feel free to use chicken thighs – they’re super flavorful! You could also try shrimp or even some firm tofu cubes if you want a vegetarian twist (though then it wouldn’t be chicken spaghetti, obviously!).

Pasta and Grains

Spaghetti is classic, but honestly, any long pasta shape like linguine or fettuccine works beautifully here. For a gluten-free option, just use your favorite gluten-free spaghetti – it’ll be delicious!

Serving Suggestions for Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes

This Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes is a star all on its own, but it loves some company! A simple side salad with a light vinaigrette is perfect to cut through the richness. Or, some crusty bread is always a good idea for soaking up any extra sauce. For drinks, a crisp white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully, or even just some sparkling water with a lemon wedge. Easy peasy!

Storage and Reheating Instructions

Leftovers of this amazing Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes are still pretty darn good! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, gently warm it in a skillet over low heat, adding a tiny splash of water or broth to loosen things up. Avoid microwaving if you can; it can make the pasta a bit mushy. Add a fresh dollop of burrata (if you have extra!) right before serving again.

Estimated Nutritional Information

Just a heads-up, these numbers are estimates, and they can change depending on the brands you use and exactly how much you make each serving. But for this delicious Lemon Garlic Chicken Spaghetti with Burrata and Roasted Tomatoes, you’re looking at roughly:

Calories: 650
Fat: 30g
Protein: 35g
Carbohydrates: 60g

It’s a pretty satisfying meal, packed with flavor and good stuff!

Sensational Lemon Garlic Spaghetti: 1 Star Dish

Author: ferecipe.com
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful pasta dish featuring tender lemon garlic chicken, creamy burrata cheese, and sweet roasted cherry tomatoes, all tossed with spaghetti.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 lb spaghetti
1 pint cherry tomatoes
4 cloves garlic, minced
1/4 cup olive oil, divided
Juice of 1 lemon
1/2 cup dry white wine (optional)
1/2 cup chicken broth
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1 ball (8 oz) burrata cheese

Instructions

Preheat oven to 400°F (200°C).
Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until softened and slightly burst.
While tomatoes are roasting, cook spaghetti according to package directions. Drain, reserving about 1 cup of pasta water.
Pat chicken dry and season with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add remaining 1 tablespoon olive oil to the skillet. Add minced garlic and cook for 30 seconds until fragrant.
Pour in white wine (if using) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
Add chicken broth and lemon juice. Bring to a simmer.
Return chicken to the skillet. Add cooked spaghetti and roasted tomatoes. Toss to combine.
Add chopped parsley and a splash of reserved pasta water if needed to create a light sauce.
Season with additional salt and pepper to taste.
Serve immediately, topping each portion with pieces of burrata cheese. The burrata will melt slightly from the heat of the pasta.

Notes

For extra flavor, you can add a pinch of red pepper flakes with the garlic.
If you don’t have white wine, you can skip it or use more chicken broth.
Ensure the burrata is at room temperature for the best melting experience.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting and Pan-Frying
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 8g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 35g
Cholesterol: 120mg

Keywords: Lemon Garlic Chicken Spaghetti, Burrata Pasta, Roasted Tomatoes, One-Pot Pasta, Easy Dinner