Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

 Ingredients

Roasted Tomatoes

• 10 oz cherry tomatoes or grape tomatoes (sliced in half)
• 2 tablespoons olive oil
• 3 cloves garlic minced
• salt and pepper

Chicken Pasta

• 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
• ¼ teaspoon salt
• 2 teaspoons smoked paprika
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• ½ lemon (preferably, Meyer lemon) thinly sliced
• 4 cloves garlic
• 4 tablespoons butter
• 8 oz spaghetti
• 8 oz Burrata cheese

Garnish

• ½ cup fresh basil chopped
• ⅓ cup pine nuts lightly toasted

Instructions 

Roasted tomatoes

• Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on a parchment paper-lined baking sheet, without overcrowding. Roast for about 20 minutes while you prepare the pasta.

Chicken Pasta

• This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, smoked paprika, and Italian seasoning.
• Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly.
• To the same skillet, add lemon slices, minced garlic, butter and cook for a couple of minutes on low-medium heat to release lemon juices and to soften the garlic. Remove from heat.
• Bring a pot of water to boil. Cook spaghetti according to package instructions. Drain.
• Add cooked and drained pasta to the same skillet with lemon slices, garlic, and butter. Mix everything well. Remove lemon slices.
• Top the pasta with cooked sliced chicken and roasted tomatoes.
• How to serve it
• When serving, add chicken spaghetti to the plates and divide the burrata cheese among the plates. Top with chopped fresh basil and toasted pine nuts.