This creamy chicken spaghetti is a dreamy mix of tender chicken, rich sauce, and delightful burrata cheese. The zesty lemon butter adds a bright twist that makes it really special!
You won’t believe how easy it is to whip this up for dinner. I always have seconds because it’s just that good—who can resist that creamy goodness? 😋
Key Ingredients & Substitutions
Spaghetti: While I love classic spaghetti for this dish, feel free to swap it out for fettuccine or linguine if you prefer wider noodles. Zoodles (zucchini noodles) can be a fun low-carb option, too!
Chicken: Chicken breasts are my go-to for their tenderness. If you’re looking for a twist, try using shredded rotisserie chicken or even grilled shrimp for a different flavor.
Heavy Cream: For a lighter version, consider using half-and-half or a dairy-free cream substitute like cashew cream. Keep in mind this may affect the creaminess slightly.
Burrata: If you can’t find burrata, fresh mozzarella is a great alternative! It won’t have the same creamy interior, but it still adds a delicious cheesy element to the dish.
Lemon: A splash of white wine or a sprinkle of lime zest can be used if lemons aren’t available. Just adjust the amount to your taste!
What’s the Best Way to Cook Chicken for This Dish?
Cooking chicken properly is key to a great creamy sauce! Aim for well-seasoned, juicy pieces. Here’s how to get it right:
- Start with a medium-high skillet and add your olive oil, ensuring it’s hot before adding the chicken.
- Spread the chicken into a single layer. Don’t overcrowd the pan; this lets it brown nicely.
- Cook for about 5-7 minutes until golden brown, flipping halfway. Avoid moving it around too much!
- Let the chicken rest for a minute after cooking to keep it juicy, then add it back to the sauce.
By following these steps, your chicken will shine in this creamy spaghetti dish!
How to Make Creamy Chicken Spaghetti With Burrata And Lemon Butter
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) spaghetti
For the Chicken:
- 2 tbsp olive oil
- 2 medium chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 tsp red pepper flakes (optional)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- Zest of 1 lemon
- 3 tbsp unsalted butter
- Juice of 1/2 lemon (about 1 tbsp)
For the Garnish:
- 1 burrata cheese (about 6 oz/170g)
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. With 10 minutes for prep and 20 minutes for cooking, you’ll have a flavorful and satisfying meal ready in no time!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente. When done, reserve 1 cup of the pasta water for later, then drain the spaghetti and set it aside.
2. Sauté the Chicken:
While the pasta cooks, season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the chicken and cook for about 5-7 minutes or until golden and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, reduce the heat to medium. Add the butter, chopped onion, and minced garlic. Sauté for about 3 minutes until the onion is translucent and fragrant. If you love a bit of heat, you can add the red pepper flakes here.
4. Create the Creamy Base:
Pour the chicken broth into the skillet and bring it to a gentle simmer. Allow it to reduce slightly for about 3-4 minutes. Next, stir in the heavy cream, lemon zest, and grated Parmesan cheese. Keep stirring until the sauce thickens a bit, which should take about 3-5 minutes.
5. Combine Everything:
Add the lemon juice to the sauce and return the cooked chicken to the skillet. Mix everything together until well combined. Now it’s time to add the cooked spaghetti! Toss it into the sauce, mixing gently. If the sauce is too thick, add a little of the reserved pasta water at a time until it reaches your desired consistency.
6. Serve and Garnish:
Transfer the creamy chicken spaghetti onto serving plates. Tear the burrata cheese into pieces and generously place it on top of each serving. Finish with a sprinkle of fresh parsley or basil, and a little extra lemon zest if you like.
7. Enjoy!
Serve immediately and enjoy the creamy, tangy, and luscious flavors of your homemade creamy chicken spaghetti!
FAQ for Creamy Chicken Spaghetti With Burrata And Lemon Butter
Can I Use Whole Wheat or Gluten-Free Pasta for This Recipe?
Absolutely! Whole wheat or gluten-free pasta can be used as a substitute. Just be sure to adjust the cooking time according to package instructions, as these types may vary in cooking time from traditional spaghetti.
How Can I Make This Dish Spicier?
If you’re looking for extra heat, increase the amount of red pepper flakes in the sauce. You could also add some diced jalapeños or a splash of hot sauce to kick it up a notch—just taste as you go to find your perfect spice level!
What Should I Do with Leftover Burrata Cheese?
Leftover burrata can be stored in the fridge in its liquid or a sealed container for up to 2 days. Use it on salads, pizzas, or serve it with roasted vegetables for an easy and delicious snack!
Can I Freeze the Leftovers?
While the dish can be frozen, the burrata might not maintain its texture once thawed. If you plan to freeze it, I recommend storing the pasta and sauce separately, and adding the burrata fresh when reheating for the best results.
