Garlic Lemon Chicken Spaghetti with Burrata & Roasted Tomatoes
This Garlic Lemon Chicken Spaghetti with Burrata & Roasted Tomatoes is a fresh and flavorful dish that perfectly balances citrusy brightness, creamy burrata, and sweet, caramelized roasted tomatoes. Tender spaghetti is tossed with juicy garlic-lemon chicken, blistered cherry tomatoes, and a light olive oil sauce, then topped with creamy burrata for a decadent finish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Roasted Tomatoes:
2 cups cherry tomatoes, halved
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or basil
For the Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
1 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 tsp Italian seasoning
1 tbsp lemon juice
½ tsp lemon zest
For the Spaghetti:
12 oz (340g) spaghetti or linguine
2 tbsp olive oil
3 cloves garlic, minced
1 tsp red pepper flakes (optional, for spice)
½ cup reserved pasta water
1 tbsp lemon juice
½ tsp lemon zest
½ cup grated Parmesan cheese
2 tbsp fresh basil, chopped
For Topping:
2 burrata balls (about 4 oz each)
Extra olive oil for drizzling
Fresh basil or parsley for garnish
Instructions
1. Roast the Tomatoes
Preheat oven to 400°F (200°C).
Place cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and oregano.
Roast for 15-20 minutes, until soft and slightly blistered.
2. Cook the Chicken
Heat 1 tbsp olive oil in a skillet over medium heat.
Season the chicken with salt, pepper, Italian seasoning, lemon juice, and zest.
Add chicken to the skillet and cook for 5-6 minutes per side, until golden brown and fully cooked (internal temp of 165°F/74°C).
Remove from heat and let rest for 5 minutes, then slice into strips.
3. Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.Reserve ½ cup pasta water, then drain the pasta.
4. Make the Garlic Lemon Sauce
In the same skillet used for the chicken, add 2 tbsp olive oil over medium heat.
Add minced garlic and red pepper flakes, sauteing for 30 seconds until fragrant.
Stir in lemon juice, lemon zest, and reserved pasta water to de glaze the pan.
Add the drained spaghetti and Parmesan, tossing to coat.
5. Assemble the Dish
Add the roasted tomatoes and sliced chicken to the spaghetti, tossing gently.
Plate the pasta and top each serving with ½ a burrata ball.
Drizzle with olive oil, sprinkle with fresh basil, and serve warm.
Nutritional Information (Per Serving)
Calories: 580
Protein: 38g
Carbohydrates: 58g
Fat: 22g
Saturated Fat: 8g
Fiber: 4g
Sugar: 6g
Sodium: 480mg
Notes & Tips
Make it Lighter: Use whole wheat pasta or reduce the cheese.
Vegetarian Version: Skip the chicken and add grilled zucchini or mushrooms.
Extra Creamy Sauce: Stir in ¼ cup heavy cream or Greek yogurt before serving.
Storage: Store leftovers in an airtight container for up to 3 days. Burrata is best added fresh.