Description
A delightful Chicken Spaghetti dish featuring tender shredded chicken tossed in a zesty lemon butter sauce, topped with creamy burrata cheese and fresh parsley. This quick and flavorful meal is perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Chicken
- 2 chicken breasts, cooked and shredded
Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper to taste
Toppings
- 1 cup burrata cheese
- Fresh parsley for garnish
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Melt butter and sauté garlic: In a large pan over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add lemon juice and zest: Stir in the fresh lemon juice and lemon zest, allowing the flavors to combine with the garlic butter sauce.
- Mix in shredded chicken: Add the cooked shredded chicken to the pan, stirring well to coat the meat evenly with the lemon butter sauce. Season with salt and pepper to taste.
- Combine pasta and chicken sauce: Add the cooked spaghetti into the pan with the chicken and sauce. Toss everything together thoroughly to ensure the pasta is well coated.
- Plate and garnish: Serve the chicken spaghetti in bowls or plates topped generously with burrata cheese. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Use freshly cooked chicken breasts or rotisserie chicken for convenience.
- Adjust lemon juice and zest according to your preference for tartness.
- For a richer flavor, you can add a splash of white wine when cooking the garlic.
- Burrata cheese is best served fresh; if unavailable, fresh mozzarella can be substituted.
- Serve immediately to enjoy the creamy texture of the burrata before it softens.
