Best Chicken Burrata Spaghetti (Print Version)
# Ingredients:
→ Roasted Tomatoes
01 -
10 oz cherry tomatoes or grape tomatoes, sliced in half
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
salt and pepper
→ Chicken and Pasta
05 -
1.5 lb chicken breast (2 skinless, boneless chicken breasts)
06 -
¼ teaspoon salt
07 -
2 teaspoons smoked paprika
08 -
1 teaspoon Italian seasoning
09 -
2 tablespoons olive oil
10 -
½ lemon (preferably, Meyer lemon) thinly sliced
11 -
4 cloves garlic
12 -
4 tablespoons butter
13 -
8 oz spaghetti
14 -
8 oz Burrata cheese
→ Garnish
15 -
½ cup fresh basil, chopped
16 -
⅓ cup pine nuts, lightly toasted
# Instructions:
01 -
Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on a parchment paper-lined baking sheet, without overcrowding. Roast for about 20 minutes while you prepare the pasta.
02 -
Slice each chicken breast in half horizontally. Season them with salt, smoked paprika, and Italian seasoning.
03 -
Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly.
04 -
To the same skillet, add lemon slices, minced garlic, butter and cook for a couple of minutes on low-medium heat to release lemon juices and to soften the garlic. Remove from heat.
05 -
Bring a pot of water to boil. Cook spaghetti according to package instructions. Drain.
06 -
Add cooked and drained pasta to the same skillet with lemon slices, garlic, and butter. Mix everything well. Remove lemon slices. Top the pasta with cooked sliced chicken and roasted tomatoes.
07 -
Add chicken spaghetti to the plates and divide the burrata cheese among the plates. Top with chopped fresh basil and toasted pine nuts.
# Notes:
01 -
Toast pine nuts in preheated oven at 350 F for only 5 minutes - watch carefully to prevent burning
02 -
Use Meyer lemon if available for best flavor