Chicken Spaghetti With Burrata, Pine Nuts, & Lemon Butter Garlic Sauce

I love making this Chicken Spaghetti With Burrata, Pine Nuts, & Lemon Butter Garlic Sauce when I want something elegant, comforting, and full of bright flavor. The creamy burrata melts beautifully into the warm pasta, while the lemon butter garlic sauce keeps everything light, fresh, and irresistible.

Why You’ll Love This Recipe

I like this recipe because it feels restaurant-worthy but is surprisingly simple to make at home. I enjoy how the juicy chicken, toasted pine nuts, and silky sauce come together for a balanced dish that’s rich without being heavy. It’s perfect for both weeknights and special dinners.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

12 ounces spaghetti
2 cups cooked chicken breast, sliced or shredded
3 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
Zest of 1 lemon
3 tablespoons lemon juice
½ cup pasta cooking water
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ cup pine nuts
2 balls burrata cheese
2 tablespoons fresh parsley, chopped

Directions

I start by cooking the spaghetti in well-salted water according to package instructions until al dente. I reserve about 1 cup of the pasta water before draining.

While the pasta cooks, I toast the pine nuts in a dry skillet over medium heat until golden and fragrant, then set them aside.

In a large skillet, I melt the butter with the olive oil over medium heat. I add the garlic and cook gently until fragrant, being careful not to brown it. I stir in the lemon zest, lemon juice, salt, black pepper, and red pepper flakes.

I add the cooked chicken and a splash of reserved pasta water, letting everything warm through and form a silky sauce. I toss in the cooked spaghetti and add more pasta water as needed to loosen the sauce.

I remove the pan from the heat, tear the burrata over the pasta, and gently toss so it melts into the sauce. I finish with toasted pine nuts and fresh parsley before serving.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes add spinach or arugula for extra freshness. When I want more richness, I add a splash of cream to the sauce. I also enjoy using grilled chicken for extra depth of flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove with a splash of water or broth to loosen the sauce. I prefer adding fresh burrata after reheating if possible.

FAQs

Can I use another type of pasta?

I use linguine or fettuccine often, and they work just as well.

What can I substitute for burrata?

I use fresh mozzarella or ricotta if burrata isn’t available.

Can I make this dish ahead of time?

I prepare the pasta and chicken ahead, then reheat and add burrata just before serving.

Are pine nuts necessary?

I love the texture they add, but I sometimes swap them with sliced almonds or walnuts.

How do I keep the sauce from drying out?

I rely on reserved pasta water and add it gradually to keep the sauce smooth and glossy.

Conclusion

I keep coming back to this Chicken Spaghetti With Burrata, Pine Nuts, & Lemon Butter Garlic Sauce because it’s comforting, bright, and beautifully balanced. It’s one of those dishes that feels indulgent yet fresh, and it never fails to impress while staying easy to make.