Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce is the kind of easy homemade dinner that tastes like you spent hours in the kitchen—when really it’s just one pot and 40 minutes. The silky lemon-garlic cream wraps around every strand of spaghetti while pockets of burrata melt into gooey surprise bites. Leftovers reheat like a dream for tomorrow’s lunch, and the whole family (even picky kids) scarfs it down. Pair it with my Grilled Corn Orzo Salad with Fresh Herb Dressing for the ultimate summer spread.
Why You'll Love Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort
Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce is a 40-minute, one-pot dinner loaded with melty cheese, bright lemon, and tender chicken—perfect for weeknights.
- One-pot, beginner-friendly cleanup
- Burrata melts into cheesy pockets—no extra grating
- Bright lemon keeps it light, not heavy
- Make-ahead lunch leftovers taste even better
Ingredients for Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort
Spaghetti: Regular, whole-wheat, or gluten-free all work; cook 1 min less than package for al dente.Burrata: If unavailable, fresh mozzarella pearls are the closest swap.Heavy cream: Half-and-half works but sauce will be thinner.
- Spaghetti: Regular, whole-wheat, or gluten-free all work; cook 1 min less than package for al dente.
- Burrata: If unavailable, fresh mozzarella pearls are the closest swap.
- Heavy cream: Half-and-half works but sauce will be thinner.
📋 Full measurements for Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort are in the recipe card below.
How to Make Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort
Step 1 — Prep & Preheat
Sear the chicken: Heat olive oil in a large deep skillet over medium-high. Season chicken with salt and pepper; cook 4 min per side until golden. Remove to plate.
Step 2 — Cook and Build Flavor
Build the lemon garlic sauce: In same pan, reduce heat to medium. Add garlic and red-pepper flakes; cook 30 sec. Pour in broth; scrape browned bits. Stir in cream, lemon zest, and juice; simmer 2 min.
Step 3 — Finish, Taste, and Adjust
Cook the spaghetti: Add uncooked spaghetti, submerging in liquid. Cover, reduce heat to low, and cook 10–12 min, stirring occasionally, until pasta is al dente and sauce thickens.
Expert Tips for Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort
- Cut chicken while it’s slightly frozen—easier, safer slices.
- Use a micro-plane for fine zest; avoid bitter white pith.
- Sauce thickens as it sits; save ½ cup broth to loosen leftovers.
Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort
Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce is a 40-minute, one-pot dinner loaded with melty cheese, bright lemon, and tender chicken—perfect for weeknights.
Ingredients
Main Ingredients
- 12 oz dry spaghetti
- 1 lb boneless skinless chicken breasts, cut in ½-inch strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 lemon (zest + 3 tbsp juice)
- 4 oz burrata ball, torn
- ½ cup freshly grated Parmesan
- 2 tbsp chopped fresh parsley
Seasonings & Flavor Boosters
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red-pepper flakes (optional)
Optional Toppings
- Extra burrata
- More parsley
- Lemon zest
Instructions
How to Make Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce
- Sear the chicken: Heat olive oil in a large deep skillet over medium-high. Season chicken with salt and pepper; cook 4 min per side until golden. Remove to plate.
- Build the lemon garlic sauce: In same pan, reduce heat to medium. Add garlic and red-pepper flakes; cook 30 sec. Pour in broth; scrape browned bits. Stir in cream, lemon zest, and juice; simmer 2 min.
- Cook the spaghetti: Add uncooked spaghetti, submerging in liquid. Cover, reduce heat to low, and cook 10–12 min, stirring occasionally, until pasta is al dente and sauce thickens.
- Melt the burrata: Return chicken and juices to pan; toss. Turn off heat; fold in Parmesan and half the burrata. Top with remaining burrata, cover 2 min so it melts. Sprinkle parsley and serve.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended — texture changes on thawing.
- Reheat: Best served chilled or at room temperature.
Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce—Easy 40-Minute Comfort FAQs
Can I make Creamy Chicken Spaghetti with Burrata and Lemon Garlic Sauce ahead of time?
Cook through step 3, cool, refrigerate. Reheat gently and add burrata just before serving.
What’s the best substitute for burrata?
Fresh mozzarella pearls or cubed whole-milk mozzarella give a similar melt.
How do I store leftovers?
Airtight container in fridge 3 days or freeze 2 months. Add broth when reheating.
Why did my sauce turn out dry?
Pasta absorbed liquid; reheat with broth or milk until creamy again.
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Before You Go
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