Chicken Spaghetti

Directions

1. Preheat the oven to 200°C (400°F). Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until soft and slightly caramelized.
2. Season the chicken strips with salt, pepper, and chicken seasoning. Heat 2 tbsp olive oil in a skillet over medium heat and cook the chicken until browned and fully cooked, about 5–7 minutes. Remove and set aside.
3. In the same skillet, add butter, minced garlic, lemon zest, and lemon juice. Cook for 1–2 minutes until the garlic softens and the sauce is fragrant.
4. Cook the spaghetti according to package instructions until al dente. Drain and add to the skillet with the lemon butter garlic sauce. Toss to coat evenly.
5. Add the roasted cherry tomatoes and cooked chicken to the pasta. Stir gently over medium heat until everything is warmed through and well combined.
6. Serve the pasta onto plates. Tear burrata over the top, sprinkle with toasted pine nuts and fresh basil, and drizzle any remaining sauce from the skillet.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Swap spaghetti for fettuccine or penne for a different pasta texture.
• Use grilled chicken thighs for extra flavor and juiciness.
• Add a pinch of chili flakes to the lemon butter sauce for a subtle heat.
• Substitute burrata with fresh mozzarella if unavailable.

Serving Suggestions