Chicken Spaghetti Burrata Lemon

If your brain says “spaghetti” and your heart says “burrata,” this recipe is the agreeable roommate that gets both to clean up after themselves and still leave you impressed. Think pasta comfort food with a mild, creamy diva (burrata) and a zesty lemon kick to cut the drama. You’re welcome.

Why This Recipe Is Awesome

This works because it balances three things people usually mess up: texture, flavor, and effort. Spaghetti gives you that toothsome base, shredded chicken keeps it hearty without babysitting a roasting pan, and burrata arrives at the end like a soft, luxurious mic drop. The lemon brightens everything so the dish never feels heavy, and a tiny splash of reserved pasta water ties the sauce like a boss. Minimal fuss, maximum cozy-restaurant vibes — without the wait or the noise.

Ingredients You’ll Need

• 12 oz spaghetti (regular or whole wheat)
• 2 cups cooked chicken, shredded or chopped (rotisserie is a lifesaver)
• 1 ball burrata (about 4–6 oz) plus extra for garnish if you’re feeling generous
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 garlic cloves, thinly sliced or minced
• 1 cup cherry tomatoes, halved
• 1/3 cup dry white wine or chicken stock (optional)
• 1 cup chicken stock (or low-sodium broth)
• 1/2 cup heavy cream or crème fraîche
• 1/3 cup grated Parmesan + extra for serving
• Handful fresh basil leaves, torn
• Pinch red pepper flakes (optional)
• Salt and freshly ground black pepper
• Reserved pasta water (about 1 cup)

Step-by-Step Instructions

1. Step 1

   Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente according to package directions. Before draining, scoop out and save about 1 cup of pasta water — this will rescue the sauce later if it’s shy.

2. Step 2

   While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes, then toss in the garlic and red pepper flakes for another 30–45 seconds until fragrant.

3. Step 3

   Add the cherry tomatoes and cook until they begin to soften and blister, 3–5 minutes. If using, pour in the white wine and let it reduce for a minute to give the sauce a little lift.

4. Step 4

   Stir in the shredded chicken and warm through for 2–3 minutes. Pour in the chicken stock and simmer briefly to marry the flavors; you don’t need a long reduction — just enough to heat everything evenly.

5. Step 5

   Lower the heat, stir in the heavy cream and grated Parmesan, and season with salt and pepper. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches a glossy, silky consistency.

6. Step 6

   Toss the drained spaghetti into the skillet, using tongs to coat the strands in sauce. Add lemon zest and a squeeze of lemon juice, then test for seasoning — acidity or salt might need a tiny adjustment.

7. Step 7

   Turn the heat off and transfer the pasta to a serving platter or individual bowls. Tear the burrata and place pieces on top so the creamy center pours over the noodles like a good melodrama.

8. Step 8

   Finish with torn basil, an extra sprinkle of Parmesan, a grind of black pepper, and a final drizzle of good olive oil. If you want brightness, add another quick squeeze of lemon. Serve immediately and watch people fight to claim the burrata center.

Common Mistakes to Avoid

Overcooking the burrata: it’s creamy, not a melted cheese target. Add it off the heat to keep the center gloriously soft. Forgetting to reserve pasta water: every homemade sauce is improved by a little starchy magic. Using too much cream: this is a lemon-and-burrata dish, not a dairy parade — keep the cream to a supporting role. And yes, under-salting the pasta water is the silent flavor killer.

Alternatives & Substitutions

No burrata? No panic. Good fresh mozzarella or burrata’s close cousin stracciatella works fine — not identical, but satisfying. Swap chicken for shrimp or keep it vegetarian with roasted mushrooms or chickpeas. Use Greek yogurt thinned with a little milk instead of cream if you want to lighten things up. Gluten-free pasta works perfectly here; just don’t overcook it. Rotisserie chicken is my preferred shortcut because it tastes like you weren’t taking shortcuts at all.

FAQ

Can I use leftover rotisserie chicken?

Yes, please. That’s the exact energy this recipe loves. Shred it and toss it in during the sauce step; it only needs to warm through so you don’t dry it out.

What if I don’t have burrata?

Fresh mozzarella or a mix of cream cheese softened with a splash of milk will get you close. If you use mozzarella, tear it on top so it softens and creates pockets of creamy goodness.

Can I make this ahead of time?

You can prep the sauce and chicken a day ahead, but hold off on combining with pasta and adding the burrata until serving. Reheat gently with a splash of pasta water so it doesn’t seize up, then toss the hot pasta in and finish as instructed.

Final Thoughts

This chicken spaghetti with burrata and lemon is the kind of meal that makes a messy weeknight feel fancy without a single attendance-taking step. It’s quick, unfussy, and has a few clever moves (reserved pasta water, fresh lemon, burrata finish) that make it taste like you spent hours. Cook it when you want applause with minimal effort — and when someone asks for the recipe, say you made it by accident and smile.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.