This creamy chicken spaghetti is a crowd-pleaser! With tender chicken and rich burrata, it’s topped off with a zesty lemon butter sauce that makes every bite special.
Honestly, I can’t resist the creamy goodness. Plus, the burrata adds that wow factor! Perfect for a cozy dinner—just grab a fork and twirl it up! 🍝
Key Ingredients & Substitutions
Spaghetti: I used 12 oz of spaghetti, but you can swap it with any long pasta like fettuccine or linguine if you prefer. Just make sure to adjust the cooking time accordingly.
Chicken: Boneless chicken breasts are ideal, but you can also use thighs for extra juiciness or even rotisserie chicken for convenience. Just shred it before adding it to the sauce!
Burrata: Burrata adds creaminess, but if you can’t find it, fresh mozzarella or ricotta can be good substitutes. Just remember, burrata truly enhances the dish with its rich, oozing center!
Heavy Cream: If you’re looking to lighten it up, half-and-half or coconut milk will work. Just note that the consistency and richness will change a bit.
Garlic: Fresh garlic is best for this dish, but garlic powder can work in a pinch. Use about 1/8 teaspoon per clove if you’re out of fresh garlic.
What’s the Best Way to Make the Lemon Butter Sauce Shine?
The lemon butter sauce is where the magic happens, so let’s make it perfect! Here’s how you can do it:
- Cook your garlic just until fragrant; this takes about a minute. Too long, and it can burn and taste bitter.
- When adding lemon juice and zest, use fresh lemons for the best flavor. The brightness of the fresh lemon lifts the creamy sauce.
- If needed, use the reserved pasta water to adjust the sauce’s texture. It’ll help to make the sauce cling beautifully to the pasta.
- Stir continuously when adding cheese to prevent clumping, and let it simmer gently to help thicken without boiling.
Creamy Chicken Spaghetti with Burrata and Lemon Butter Sauce
Ingredients You’ll Need:
For the Spaghetti:
- 12 oz spaghetti
For the Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
For the Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon (zest and juice)
- 3 tablespoons unsalted butter
- 1/2 teaspoon red chili flakes (optional)
For Topping:
- 1 ball of burrata cheese (about 8 oz)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. It’s quick enough for a weekday dinner but impressive enough for guests. Let’s get started!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
First, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until it’s al dente (this usually takes about 8-10 minutes). Be sure to save 1 cup of that lovely pasta water for later—it’s a secret ingredient for our sauce! After cooking, drain the pasta and set it aside while we work on the rest.
2. Sautéing the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken pieces with salt and pepper to taste. Add the chicken to the skillet in a single layer and cook for about 5-7 minutes, or until it turns golden brown and is cooked through. Once it’s done, remove the chicken from the skillet and set it aside for now.
3. Making the Sauce:
Now, lower the heat to medium. In the same skillet where you cooked the chicken, add the butter along with the minced garlic. Sauté for about 1 minute or until it’s fragrant—be sure not to let it burn; garlic can turn bitter fast!
4. Combining the Sauce Ingredients:
Next, add in the chicken broth, heavy cream, lemon zest, and the juice of the lemon to the skillet. Give it a good stir and bring it to a gentle simmer. This is where the magic starts to happen!
5. Thickening the Sauce:
Add in the grated Parmesan cheese and the optional red chili flakes if you like a little heat. Stir until the sauce thickens slightly, which should take about 3-4 minutes. Don’t rush this part—let those flavors meld together!
6. Bringing It All Together:
Finally, return the cooked chicken to the pan, then add the spaghetti. Toss everything together gently until the pasta is coated with that beautiful creamy sauce. If the sauce seems a bit thick, use some of the reserved pasta water to loosen it up just a bit!
7. Serving:
Transfer the creamy chicken spaghetti to serving plates. Tear the burrata cheese into pieces and scatter it over the pasta while it’s still warm so it melts slightly.
8. Garnishing:
Finish with a sprinkle of chopped fresh parsley and, if you like, some extra lemon zest for a pop of brightness. Serve immediately and watch it disappear!
Enjoy your creamy chicken spaghetti! It’s a lovely dish that’s sure to impress your family and friends.
Can I Use Whole Wheat or Gluten-Free Pasta Instead of Spaghetti?
Absolutely! Whole wheat pasta adds a nice nutty flavor, while gluten-free pasta works great if you’re avoiding gluten. Just be sure to adjust the cooking time according to the package instructions for the specific pasta you choose!
What Can I Substitute for Burrata Cheese?
If you can’t find burrata, fresh mozzarella or ricotta can be good alternatives. Just keep in mind that the texture will change slightly—burrata melts beautifully, while mozzarella and ricotta will offer a different but still delicious creaminess!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to reheat, warm gently on the stove over low heat or microwave in short intervals until heated through, adding a splash of cream if needed to refresh the sauce.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, simply replace the chicken with your favorite veggies, like bell peppers, zucchini, or mushrooms, and use vegetable broth instead of chicken broth. You can also add proteins like chickpeas or tofu for extra substance!
