What is the best pasta to use for Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce?

Traditional spaghetti works best for Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce because the long strands hold the light lemon butter garlic sauce well. However, other pasta shapes such as linguine, fettuccine, or even tagliatelle can also work if you prefer a slightly thicker noodle.

Can I add vegetables to Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce?

Absolutely. Many vegetables complement Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce beautifully. Spinach, asparagus, cherry tomatoes, zucchini, and broccoli are excellent additions that add color, nutrition, and extra texture while blending naturally with the lemon and garlic flavors.

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Q: Can I make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce ahead of time?

Yes, you can partially prepare Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce in advance. Cook the chicken and prepare the lemon butter garlic sauce ahead of time, then store them in the refrigerator. When ready to serve, cook the spaghetti fresh and combine everything in a skillet. Add the burrata just before serving so it remains creamy and soft.

Description

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is a creamy, bright, and comforting pasta dish made with tender chicken, perfectly cooked spaghetti, and a silky lemon butter garlic sauce. Finished with fresh burrata cheese and herbs, this Italian-inspired recipe creates a rich yet refreshing meal that is perfect for weeknight dinners or special occasions.

Ingredients

Scale

12 oz spaghetti
2 boneless skinless chicken breasts, sliced into bite-sized pieces
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup reserved pasta cooking water
1/3 cup grated Parmesan cheese
8 oz burrata cheese
2 tablespoons fresh parsley, chopped

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Instructions

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
Season the sliced chicken with salt, black pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium heat and cook the chicken pieces until golden and fully cooked, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat and add the minced garlic. Cook for about 30 seconds until fragrant.
Add lemon juice, lemon zest, and red pepper flakes to the skillet and stir to combine.
Pour in a splash of the reserved pasta water and stir to create a smooth lemon butter garlic sauce.
Return the cooked chicken to the skillet and toss it gently in the sauce.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is evenly coated in the sauce.
Stir in grated Parmesan cheese and add more pasta water if needed to loosen the sauce.
Transfer the pasta to serving plates or a large serving bowl.
Tear the burrata cheese and place it on top of the hot pasta so the creamy center melts slightly.
Garnish with chopped parsley and serve immediately.

Notes

Cook the spaghetti just until al dente so it holds its texture when mixed with the sauce.
Always reserve pasta cooking water as it helps emulsify and thicken the lemon butter garlic sauce.
Add the burrata just before serving to maintain its creamy texture.
For extra flavor, add sautéed spinach, cherry tomatoes, or asparagus to the pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 plate
Calories: 620 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg