Ingredients (Serves 4)
Roasted Tomatoes:
10 oz cherry tomatoes, halved
2 tbsp olive oil
3 garlic cloves, minced
Salt & pepper
Chicken & Pasta:
1½ lbs chicken breasts, thinly sliced
2 tsp smoked paprika
Salt & pepper to taste
2 tbsp olive oil
12 oz spaghetti
1 ball (8 oz) burrata, torn or whole
Fresh basil or parsley for garnish
Lemon Butter Garlic Sauce:
3 tbsp unsalted butter
4 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
¼ cup reserved pasta water
(Optional) pinch red pepper flakes
Instructions
1. Roast the Tomatoes
Preheat oven to 400°F (200°C).
Toss cherry tomatoes with olive oil, minced garlic, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes until soft and slightly caramelized.
2. Cook the Pasta
Boil spaghetti in salted water until al dente.
Reserve ¼ cup of pasta water, then drain.
3. Cook the Chicken
Season sliced chicken with smoked paprika, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat.
Sear chicken until golden and cooked through (4–6 minutes). Remove and set aside.
4. Make the Sauce
In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant.
Stir in lemon zest, lemon juice, and pasta water. Simmer for 1–2 minutes.
(Optional) Add a pinch of red pepper flakes.
5. Toss and Finish
Add cooked pasta, roasted tomatoes, and chicken to the skillet. Toss to coat.
Plate the pasta, top with torn burrata, and garnish with fresh herbs.
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✅ To Serve:
Enjoy warm with extra lemon zest and a drizzle of olive oil for a vibrant, creamy finish.
Would you like a PDF version or low-carb variation?
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