Description
A delicious lemon chicken spaghetti dish topped with creamy burrata and toasted pine nuts.
Ingredients
Scale
- 12 oz spaghetti
- 2 cups cooked chicken breast (grilled, baked, or shredded)
- 2 balls burrata cheese
- 1/4 cup pine nuts (lightly toasted)
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or basil, chopped
Instructions
- Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in lemon juice and zest, season with salt and pepper, and let simmer for 2 minutes.
- Add cooked chicken and toss to coat in the sauce. Cook until heated through.
- Add the drained spaghetti to the skillet, tossing everything together. Add reserved pasta water a little at a time to loosen the sauce if needed.
- Remove from heat. Tear burrata over the hot pasta and let it melt slightly.
- Top with toasted pine nuts and chopped herbs. Serve immediately.
Notes
- Reserve some pasta water to help loosen the sauce.
- This dish can be served warm or at room temperature.
- Substitute chicken with grilled shrimp for a variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg