The pan’s sizzling, and I can already tell this Chicken Spaghetti With Burrata is going to be a hit. The creamy sauce is bubbling away, while the burrata cheese is waiting to melt right into it. It’s one of those dinners that feels fancy but comes together in no time.
This one’s for weeknights when you’ve got hungry mouths to feed and maybe just half an hour to whip something up (trust me, I’ve been there). Plus, using heavy cream instead of a lighter sauce gives it that rich texture we all crave. Dinner’s ready!
Why You’ll Love This Chicken Spaghetti With Burrata
- Super Easy Prep: It comes together in about 30 minutes, so you can whip it up on a busy weeknight.
- Creamy Goodness: The melty-gooey burrata takes this dish to a whole new level — seriously, you’ll want extra!
- Comfort Food Vibes: It’s the kind of cozy meal that wraps around you like a warm blanket (no kidding).
- Flexible Ingredients: Feel free to swap out the chicken for whatever protein you have on hand; it’s super adaptable!
- Leftovers Not Ideal: It reheats well — though the texture changes slightly by day 2, it’s still worth making a big batch.
Chicken Spaghetti With Burrata Ingredients
For the Pasta:
spaghetti (12 ounces) — Cook that spaghetti just until al dente, or it’ll turn to mush in the sauce.
chicken breast (2 cups) — Use skinless, boneless chicken breast for a leaner dish; don’t swap for dark meat.
olive oil (1 tablespoon) — Go for high-quality extra virgin olive oil, like California Olive Ranch, or it won’t taste right.
garlic (2 cloves) — Sauté garlic until golden, not burnt; burnt garlic ruins the whole flavor profile.
chicken broth (1 cup) — Use low-sodium chicken broth to control saltiness, or your dish could get too salty.
heavy cream (1 cup) — Don’t skimp on heavy cream; it’s key for that rich, creamy texture—no substitutes!
Italian seasoning (1 teaspoon) — Stick with a good Italian seasoning blend, like McCormick’s, or the flavor falls flat.
For the Topping:
burrata cheese (2 balls) — Get fresh burrata, not the pre-shredded stuff; it won’t have that luscious creaminess.
fresh basil (1/4 cup) — Always use fresh basil—not dried—it’s a game changer for that bright flavor boost.
Full measurements in the recipe card below.
How to Make Chicken Spaghetti With Burrata
1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, usually about 8-10 minutes (don’t overcook or it’ll turn mushy). Drain and set aside.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant; you want it golden, not burnt — burnt garlic ruins everything.
3. Add Chicken: Now, toss in the shredded chicken and stir to combine with that aromatic garlic. It should start looking cozy together in the pan.
4. Make the Sauce: For the sauce: Pour in the chicken broth and bring it to a simmer for about 5 minutes (you’ll see little bubbles forming).
5. Creamy Goodness: Stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste, then let it simmer for another 5 minutes until slightly thickened (don’t rush here or it won’t thicken properly).
6. Combine Everything: Toss in the cooked spaghetti and mix until every strand is coated with that creamy sauce from your Chicken Spaghetti With Burrata.
7. Serve It Up: Remove from heat, transfer to serving plates, and top each with a ball of burrata cheese (it’ll melt slightly into the pasta—so good). Finish with fresh basil on top!
Exact quantities in the recipe card below.
How to Store Chicken Spaghetti With Burrata
- Room Temperature: Don’t leave it out — this dish won’t survive more than 2 hours at room temp (just trust me on this).
- Refrigerator: Store in an airtight container for up to 3 days. The burrata will get a bit firmer, but it still tastes great.
- Freezer: You can freeze the pasta without the burrata in a freezer-safe container for up to 2 months. Just know the sauce might separate a bit when thawed (not ideal, but you can fix it).
- Reheating: Warm it up on the stove over medium heat until it’s heated through and bubbling gently. If you see steam rising and can hear that slight sizzle, you’re good to go!
What to Serve with Chicken Spaghetti With Burrata?
It’s rich and creamy enough to enjoy on its own, but adding something fresh or zesty helps balance it out.
- Garlic Bread: Crispy bread gives a nice texture contrast and soaks up any leftover sauce.
- Arugula Salad: The peppery bite and acidity help cut through the creaminess. Just toss some arugula with lemon juice.
- Roasted Broccoli: A side of roasted broccoli adds a nice color pop and a satisfying crunch. Roast for about 20 minutes.
- Tomato Bruschetta: Fresh tomatoes bring brightness and acidity that play well with the dish’s richness. Plus, it’s quick to prep!
- Caprese Salad: Layers of fresh mozzarella, basil, and tomatoes provide freshness that lifts the heaviness.
- Pickled Red Onions: Their tangy flavor adds an unexpected zing that keeps each bite exciting. Just marinate sliced onions for 30 minutes.
- Lemon Sorbet: A cold, refreshing finish cleanses your palate after the rich meal. Perfect for a light dessert!
Chicken Spaghetti With Burrata Variations
Here’s how to play with this recipe:
- Garlic Lovers: Add 1 extra clove of minced garlic when sautéing for an even bolder flavor.
- Creamy Spinach: Stir in 2 cups of fresh spinach right after adding the chicken broth for a pop of color and nutrition.
- Lemon Zing: Squeeze in 1 tablespoon of fresh lemon juice when you add the heavy cream for a bright finish.
- Cheesy Upgrade: Mix in ½ cup of grated Parmesan with the heavy cream for an extra cheesy, rich sauce.
- Spicy Kick: Toss in ½ teaspoon red pepper flakes when adding the Italian seasoning if you want some heat!
- Make-Ahead Option: Swap shredded chicken for rotisserie chicken to save time, adding it right after sautéing the garlic.
- Burrata Bliss: Add a sprinkle of black pepper on top of the burrata before serving for a little extra bite.
Make Ahead Options for Chicken Spaghetti With Burrata
I love prepping the sauce for Chicken Spaghetti With Burrata a day in advance. Just store it in an airtight container in the fridge, and it’ll hold up nicely for about 3 days. The cooked spaghetti can also be made ahead; just toss it with a bit of olive oil to prevent sticking before storing it in a separate container. The burrata, though? That’s gotta be fresh, so add that right before serving to keep it melty-gooey and delightful. I’ve noticed the sauce holds well, but if you make the pasta too early, it might clump together. So remember: cook smart and enjoy!
Chicken Spaghetti With Burrata Recipe FAQs
Can I make Chicken Spaghetti With Burrata ahead of time?
You can totally prep the components ahead! Cook the spaghetti and make the sauce, then store them separately in the fridge. Just reheat everything together on the stove until warmed through. Add the burrata right before serving so it stays melty-gooey. Just remember, if you let it sit too long, the pasta might soak up too much sauce and get a bit dry.
What can I substitute for heavy cream in this dish?
Honestly, don’t skimp on heavy cream; it’s key for that rich texture. If you really need a substitute, try full-fat coconut milk for a dairy-free option, but it’ll change the flavor slightly (and it won’t be as creamy). Just don’t use low-fat options here—they won’t thicken properly and you’ll miss out on that lusciousness everyone loves!
Why did my Chicken Spaghetti With Burrata turn out too salty?
If your dish ended up salty, it’s likely due to using regular chicken broth instead of low-sodium. The broth’s saltiness concentrates when simmered down. Always taste as you go and adjust with a pinch of salt later if needed. If it happens again, add a splash of cream or more pasta to balance things out.
How do I know when my garlic is done sautéing?
You want that garlic to be golden and fragrant—just about a minute should do it! Keep an eye on it because burnt garlic ruins everything (trust me!). If you start smelling that delicious aroma wafting through your kitchen, you’re on the right track! Remove it from heat immediately once you see that golden color for maximum flavor.
Final Thoughts on Chicken Spaghetti With Burrata
This Chicken Spaghetti With Burrata really shines because of that rich, creamy sauce. The combination of heavy cream and fresh burrata takes it to a whole new level. If you’ve been putting this off, tonight’s the night. You’ll have dinner on the table in no time, and trust me, everyone will want seconds (or thirds). So get your ingredients ready and whip this up! Let me know how yours turned out in the comments.
Chicken Spaghetti With Burrata
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shredded chicken to the skillet and stir to combine with the garlic.
- Pour in the chicken broth and bring to a simmer. Let it cook for about 5 minutes.
- Stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste, and let it simmer for another 5 minutes until slightly thickened.
- Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce evenly.
- Remove from heat and transfer to serving plates.
- Top each serving with a ball of burrata cheese and sprinkle with fresh basil.
- Serve immediately, allowing the burrata to melt slightly into the pasta.
