Chicken Burrata Lemon Pasta (Print Version)
# Ingredients:
→ Roasted Tomatoes
01 -
10 oz cherry tomatoes, sliced in half
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
Salt and pepper to taste
→ Chicken Pasta
05 -
1.5 lb chicken breast, boneless and skinless
06 -
¼ teaspoon salt
07 -
2 teaspoons smoked paprika
08 -
1 teaspoon Italian seasoning
09 -
2 tablespoons olive oil
10 -
½ Meyer lemon, thinly sliced
11 -
4 cloves garlic, minced
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 with olive oil, minced garlic, salt, and pepper. Arrange on a parchment-lined baking sheet without overcrowding. Roast for 20 minutes.
02 -
Slice chicken breasts in half horizontally. Season with salt, smoked paprika, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook chicken for 5 minutes per side until fully cooked. Remove chicken and slice thinly.
03 -
Add lemon slices, minced garlic, and butter to the skillet. Cook on low-medium heat for 2 minutes until lemon juices are released and garlic softened. Remove from heat.
04 -
Bring a pot of water to a boil. Cook spaghetti according to package instructions. Drain thoroughly.
05 -
Add cooked spaghetti to the skillet with lemon slices, garlic, and butter. Mix well, then remove lemon slices. Top with sliced chicken and roasted tomatoes.
06 -
Divide chicken spaghetti onto plates. Top with Burrata cheese, fresh basil, and toasted pine nuts.
# Notes:
01 -
Toast the pine nuts in a preheated oven at 350°F for 5 minutes, monitoring closely to prevent burning.