Description
A creamy pasta dish featuring spaghetti with tender chicken, burrata cheese, and a zesty lemon garlic sauce.
Ingredients
Scale
- 8 oz spaghetti
- 2 boneless chicken breasts, sliced
- 1 cup burrata cheese, torn
- 4 garlic cloves, minced
- Juice of 2 lemons
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken breasts and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and lemon juice, stirring to combine. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
- Add the cooked chicken back to the skillet along with the torn burrata cheese. Stir gently until the cheese melts into the sauce.
- Add the cooked spaghetti to the skillet and toss everything together until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half. Ensure burrata is at room temperature for better melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g