This dish is pure elegance in a bowl. Tender pasta and chicken are coated in a luxurious, bright lemon butter garlic sauce and topped with the ultimate showstopper: a creamy, fresh burrata cheese that melts over everything. It’s a restaurant-quality meal you can make at home.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4
Ingredients
For the Pasta and Chicken:
- 12 oz spaghetti
- Salt, for pasta water
- 1 lb chicken breast, cut into 1-inch pieces or thin strips
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Lemon Butter Garlic Sauce:
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- Juice of 1 lemon (about 3 tbsp)
- 1 tsp lemon zest
- ¼ tsp red pepper flakes (optional)
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
For Serving:
- 1-2 balls (8 oz) fresh burrata cheese
- Fresh basil or more parsley, for garnish
- Additional grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Cook Chicken: Season the chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium. Add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant—be careful not to burn it.
- Finish the Sauce: Pour in the lemon juice and heavy cream. Whisk to combine and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken. Stir in the grated Parmesan until melted and smooth. The sauce will still be thin.
- Combine: Add the cooked, drained spaghetti and the cooked chicken back to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water a little at a time until the sauce clings beautifully to the pasta.
- Season and Serve: Remove from heat. Stir in the lemon zest and chopped parsley. Season with more salt and pepper if needed.
- Top with Burrata: Divide the pasta among serving bowls. Gently place a piece of burrata on top of each serving. Right at the table, let everyone break open the burrata so the creamy interior spills over the hot pasta.
- Garnish with fresh basil or more parsley and an extra crack of black pepper. Serve immediately.
Chef’s Notes & Tips
- Don’t Burn the Garlic: Garlic burns easily and becomes bitter. Keep the heat at medium and cook it just until it’s fragrant.
- The Pasta Water is Gold: The starchy pasta water is the secret to making a silky, emulsified sauce that coats every strand of spaghetti. Don’t skip it!
- Burrata Handling: Burrata is best served at room temperature. Take it out of the refrigerator about 30 minutes before serving for the ultimate creamy, soft texture.
- No Heavy Cream? You can substitute with half-and-half or even whole milk, but the sauce will be a bit less rich.
- Vegetarian Option: Simply omit the chicken and use vegetable broth instead of pasta water for adjusting the sauce consistency. It’s just as delicious!
Enjoy your spectacular, creamy, and elegant meal!
