Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe

Introduction

Chicken spaghetti is a classic comfort dish, but we’re about to take it to a whole new level of indulgence. This recipe combines tender chicken, creamy burrata cheese, and a zesty lemon butter garlic sauce to create a pasta dish that’s both comforting and luxurious. Get ready to elevate your spaghetti game with this mouthwatering recipe.

Ingredients You’ll Need

To create this delightful Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce, you’ll need the following ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts.
• Salt and black pepper to taste.
• 2 tablespoons of olive oil.
• 2 cloves of garlic, minced.
• 1 teaspoon of Italian seasoning (or a mix of dried basil, oregano, and thyme).

For the Lemon Butter Garlic Sauce:

• 4 tablespoons of unsalted butter.
• 4 cloves of garlic, minced.
• Zest and juice of 1 lemon.
• 1/2 cup of heavy cream.
• Salt and black pepper to taste.

For the Pasta:

• 8 ounces of spaghetti or your preferred pasta.
• 4 ounces of burrata cheese, torn into small pieces.
• Fresh basil leaves, for garnish.

Preparing Your Chicken Spaghetti

Step 1: Season and Cook the Chicken

1. Season the chicken breasts generously with salt, black pepper, and Italian seasoning.
2. Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for a minute until fragrant.
3. Add the seasoned chicken breasts to the skillet and cook for about 6-8 minutes per side or until they are cooked through and have a golden-brown crust. Remove the chicken from the skillet and set it aside to rest.

Step 2: Create the Lemon Butter Garlic Sauce

1. In the same skillet, add the unsalted butter and minced garlic. Sauté the garlic for about a minute until it becomes aromatic.
2. Pour in the lemon juice and zest, followed by the heavy cream. Stir the mixture gently and let it simmer for about 2-3 minutes until it thickens. Season with salt and black pepper to taste.

Step 3: Cook the Pasta

1. While preparing the sauce, cook the spaghetti or your preferred pasta according to the package instructions until it’s al dente.
2. Drain the cooked pasta and set it aside.

Step 4: Assemble the Dish

1. Slice the rested chicken breasts into thin strips.
2. In a large serving bowl, combine the cooked pasta, lemon butter garlic sauce, and sliced chicken. Toss everything together until the pasta is coated evenly with the sauce.
3. Gently fold in the torn burrata cheese pieces, allowing them to slightly melt into the pasta.

Savoring Your Chicken Spaghetti

Step 5: Garnish and Serve

Garnish your Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce with fresh basil leaves for a burst of color and flavor. Serve immediately while it’s hot and creamy.

Conclusion

Congratulations! You’ve just created a Chicken Spaghetti dish that’s rich, creamy, and bursting with flavor. The combination of tender chicken, luscious burrata cheese, and the vibrant lemon butter garlic sauce makes this pasta a true culinary masterpiece.

Whether you’re enjoying a cozy dinner at home or impressing guests with your culinary skills, this recipe is sure to leave a lasting impression. So, grab a fork, twirl some spaghetti, and savor the deliciousness of this elevated classic.

Enjoy your Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce!

Source: juliasalbum.com

Yield: 8

4 Cheese Sage Pesto Florentine Lasagna

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When you think of comfort food, lasagna is often at the top of the list. But what if you could elevate this classic dish to a whole new level? Enter the 4 Cheese Sage Pesto Florentine Lasagna. This isn't just any lasagna—it's a rich, flavorful, and aromatic masterpiece that will leave you and your guests in awe. Combining the creaminess of four different cheeses, the fresh and herbaceous notes of sage pesto, and the nutritious goodness of spinach, this lasagna is a standout dish for any occasion.

Prep Time 30 minutes

Cook Time 45 minutes

Ingredients

• 1 stick (8 tablespoons) salted butter
• 3 cloves garlic, minced or grated
• 2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
• 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
• 1 teaspoon crushed fennel seed
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk or canned coconut milk
• 2 cups low sodium vegetable or chicken broth
• 1/4 teaspoon ground nutmeg
• 1 cup shredded Gruyère or fontina cheese
• 1 cup grated parmesan cheese
• 2 cups whole milk ricotta
• 2 cups shredded provolone
• 2 (10 ounce) packages frozen spinach, thawed and drained
• 1/4 cup basil pesto
• 1 large egg
• 1 box no-boil lasagna noodles

Instructions

1.Preheat the oven to 375° F. Butter a 9x13 inch pan.

2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.

3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.

4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan.

5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!

Notes

To Make Ahead: Prepare the lasagna through step 4, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed. 

To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned. 

Nutrition Information:

Amount Per Serving: Calories: 747