Indulge in Chicken Spaghetti with Melty Burrata

Chicken Spaghetti With Burrata is not just a meal; it’s an extraordinary culinary revelation that promises to elevate your dining experience from the very first bite. Imagine taking a beloved, comforting classic and infusing it with an unexpected, luxurious twist that will tantalize your taste buds and impress even the most discerning palates. That’s precisely what this recipe delivers, transforming a familiar favorite into an unforgettable gourmet sensation perfect for a special occasion or a delightful upgrade to your weeknight routine.

While traditional spaghetti dishes have roots deeply embedded in Italian culinary history, evoking images of hearty family gatherings and time-honored recipes, this particular rendition introduces a magnificent, modern upgrade. We’re pairing the tender, savory chicken and perfectly al dente spaghetti with one of Italy’s most exquisite cheeses: burrata. The allure of this dish lies in its magnificent contrasts and harmonious blend of textures.

Why This Dish Captures Hearts and Palates

People absolutely adore this dish not only for its incredible depth of flavor – the rich, savory chicken and a beautifully seasoned tomato-based sauce – but especially for the sublime, almost magical texture of the burrata. Nestled atop the steaming pasta, the burrata, with its delicate shell and creamy, molten interior, breaks open to release a luscious, milky cascade that enrobes every strand of pasta and piece of chicken. This creates an unparalleled creaminess that is both decadent and surprisingly fresh. It’s the ultimate comfort food, made truly special. Preparing this Chicken Spaghetti With Burrata allows you to bring a restaurant-quality meal right to your own table with relative ease, proving that indulgence can indeed be accessible and incredibly rewarding.

this Recipe

Ingredients:

• For the Chicken:
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed San Marzano tomatoes (I find these give the best flavor!)
  • 1 (6-ounce) can tomato paste
  • ½ cup chicken broth (or reserved pasta water if you start the sauce later)
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (adjust to your spice preference)
  • 1 teaspoon sugar (optional, helps balance acidity)
  • Salt and freshly ground black pepper to taste
  • ¼ cup fresh basil leaves, roughly chopped, plus more for garnish
• For the Spaghetti:
  • 1 pound spaghetti
  • 1 tablespoon olive oil (for tossing after cooking)
  • Salt for pasta water
• For Serving:
  • 2 (4-ounce) balls of burrata cheese, brought to room temperature
  • Freshly grated Parmesan cheese, for garnish (optional, but highly recommended!)
  • A drizzle of high-quality extra virgin olive oil, for finishing

Prepping Our Ingredients for Success

1. First things first, let’s get organized! This is my golden rule for stress-free cooking. I like to start by taking my chicken breasts and cutting them into uniform 1-inch pieces. This ensures they cook evenly and integrate beautifully into our sauce. Once cut, I’ll place them in a medium bowl.
2. Next, I’ll move on to my aromatics. Peel and finely chop the yellow onion. The finer you chop it, the more it will melt into the sauce, creating a smooth, rich base. Then, peel and mince the garlic cloves. I find mincing them by hand offers a better flavor than pre-minced garlic, but use what you have!
3. If you’re using fresh basil, give it a quick wash and roughly chop about ¼ cup for the sauce. Set aside a few whole leaves for garnishing later.
4. Now, for our star ingredient: the burrata! It’s crucial that your burrata is at room temperature before serving. I usually take it out of the fridge at least 30-60 minutes before I plan to use it. This allows its creamy, luscious interior to truly shine and melt beautifully over the warm spaghetti.
5. Finally, measure out all your spices and have your canned goods ready to go. Having everything prepped and within reach, a technique I call “mise en place,” makes the rest of the cooking process a breeze.

Cooking the Chicken: Building Our Flavor Foundation

6. Let’s get that chicken seasoned and ready! In the bowl with your cubed chicken, add 1 tablespoon of olive oil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together really well with your hands, making sure every piece of chicken is coated. This seasoning blend will infuse so much flavor into our Chicken Spaghetti With Burrata right from the start.
7. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. You want the oil to shimmer but not smoke.
8. Once the oil is hot, carefully add the seasoned chicken pieces to the pan in a single layer. It’s important not to overcrowd the pan here! If you add too much chicken at once, the temperature of the pan will drop, and the chicken will steam instead of sear, preventing that lovely golden-brown crust we’re after. If necessary, cook the chicken in two batches.
9. Sear the chicken for about 3-4 minutes per side, until it’s beautifully golden brown and cooked through. It doesn’t need to be perfectly cooked yet, as it will simmer further in the sauce, but we want that wonderful crust for flavor.
10. Once cooked, transfer the seared chicken to a clean plate and set it aside. Don’t worry about the little bits of browned chicken stuck to the bottom of the pan – those are called “fond,” and they’re packed with flavor that we’ll scrape up when we start our sauce!

Crafting the Rich Tomato Sauce for Our Chicken Spaghetti With Burrata

11. Using the same pan (no need to clean it, those fond bits are precious!), reduce the heat to medium and add the remaining 2 tablespoons of extra virgin olive oil.
12. Add the finely chopped yellow onion to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes soft, translucent, and fragrant. This step is crucial for building a sweet, savory base for our sauce. Make sure to scrape up any browned bits from the bottom of the pan with your wooden spoon – that’s all flavor!
13. Add the minced garlic to the pan and cook for another 1-2 minutes, stirring constantly, until it’s incredibly aromatic. Be careful not to let the garlic burn, as burnt garlic can taste bitter. Keep a close eye on it!
14. Now, add the entire can of tomato paste to the pan. Stir it into the onions and garlic, and let it cook for about 3-5 minutes, stirring frequently. This step, known as “blooming” the tomato paste, helps to deepen its flavor and cook out any raw, metallic taste, resulting in a richer, more complex sauce. You’ll notice it turns a deeper, brick-red color.
15. Pour in the crushed San Marzano tomatoes, chicken broth (or reserved pasta water if you have it ready), dried basil, red pepper flakes, and the optional sugar. Stir everything together until well combined.
16. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let it simmer for at least 20-30 minutes. The longer it simmers, the more the flavors will meld and deepen, making for an incredibly delicious sauce. If you have time, an hour or even longer is even better! I often let my sauces simmer for a good long while on a Sunday afternoon.
17. While the sauce is simmering, give it an occasional stir to prevent sticking and taste it periodically. Adjust the seasoning with salt and freshly ground black pepper as needed. Remember, building flavor is a process of tasting and adjusting.
18. Once the sauce has simmered to your liking, stir in the roughly chopped fresh basil. The fresh basil adds a burst of vibrant, aromatic flavor that truly brightens the sauce.

Cooking the Spaghetti to Al Dente Perfection

19. While your sauce is simmering happily, it’s time to get our spaghetti cooking. Bring a large pot of heavily salted water to a rolling boil. Don’t be shy with the salt here – the water should taste like the ocean! This is the only chance you have to season the pasta itself.
20. Add the 1 pound of spaghetti to the boiling water, making sure to spread it out as it softens to prevent clumping. Stir it occasionally.
21. Cook the spaghetti according to the package directions, or until it’s al dente. “Al dente” means “to the tooth” – it should be firm but still have a slight bite to it, not mushy. This usually takes about 8-10 minutes.
22. Before draining the spaghetti, reserve about 1 to 1 ½ cups of the starchy pasta water. This liquid is pure gold! It’s infused with starch, which helps to emulsify our sauce, making it silky smooth and helping it cling beautifully to the pasta.
23. Drain the spaghetti thoroughly in a colander. I like to toss it with 1 tablespoon of olive oil once drained to prevent it from sticking together while it waits for its moment to shine.

Bringing It All Together: The Grand Assembly of Our Chicken Spaghetti With Burrata

24. Once your sauce has achieved its desired depth of flavor, add the seared chicken pieces back into the pan with the sauce. Stir gently to coat the chicken in the rich tomato goodness. Allow it to heat through for a few minutes.
25. Add the drained spaghetti directly into the pan with the chicken and sauce.
26. Using tongs, gently toss the spaghetti with the sauce and chicken, making sure every strand is thoroughly coated. This is where the magic happens!
27. If the sauce seems a little too thick or dry, add some of the reserved pasta water, a quarter cup at a time, continuing to toss until the sauce reaches your desired consistency. The starchy water will help bind the sauce to the pasta, creating a wonderfully cohesive dish.
28. Taste the Chicken Spaghetti With Burrata one last time and adjust any seasonings if needed. Perhaps a pinch more salt, a grind of black pepper, or a tiny sprinkle of red pepper flakes to kick up the heat.

Serving Suggestions and Final Touches for Your Chicken Spaghetti With Burrata

29. To serve, divide the hot Chicken Spaghetti With Burrata among individual serving bowls.
30. Carefully place half of one room-temperature burrata ball on top of each serving. The warmth of the spaghetti will gently soften the burrata, allowing its creamy, delicate interior to ooze and blend with the rich tomato sauce. This is the moment everyone waits for!
31. Garnish each bowl generously with fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired.
32. Finish with a generous drizzle of your best extra virgin olive oil over the burrata and pasta. This adds a beautiful sheen and a final layer of nuanced flavor.
33. Serve immediately and watch your loved ones dive into this comforting, elegant, and utterly delicious Chicken Spaghetti With Burrata. It pairs wonderfully with a simple green salad and some crusty garlic bread to soak up every last drop of that incredible sauce. Enjoy!

<h2>Conclusion:</h2>
<p>Well, my friends, we’ve journeyed through the creation of what I truly believe is not just a meal, but an experience. This isn’t your average weeknight pasta; it’s a dish that takes the familiar comfort of classic spaghetti and elevates it to something truly extraordinary. <strong>The rich, savory sauce, the tender chunks of chicken, and that incredible, creamy burrata come together in a symphony of flavors and textures that you simply have to taste to believe.</strong> It’s the kind of dish that garners rave reviews and leaves everyone at the table feeling completely satisfied and a little bit spoiled. I crafted this recipe with the intention of bringing a touch of gourmet flair to your kitchen without demanding hours of complicated effort, and I genuinely believe it achieves just that.</p>

<p>What makes this particular dish a must-try, in my humble opinion, is its unique blend of approachability and sophistication. We’re talking about a meal that has all the cozy appeal of a beloved comfort food, but with an unexpected twist that makes it feel incredibly special. The melting burrata, in particular, is the star of the show, transforming a perfectly delicious chicken spaghetti into something utterly divine. It adds a luxurious creaminess and a subtle tang that cuts through the richness beautifully, creating a well-balanced and incredibly moreish dish. It’s robust enough for a satisfying dinner, yet elegant enough to serve to guests. <strong>Imagine the delight on your loved ones’ faces as they discover that burst of fresh, milky cheese in every spoonful!</strong> This recipe is also surprisingly versatile, making it a fantastic addition to your culinary repertoire for any occasion, from a casual family dinner to a festive gathering. It truly showcases how simple, quality ingredients can combine to create something truly magical.</p>

<h4>Serving Suggestions & Creative Variations:</h4>
<p>To complete this magnificent meal, I highly recommend serving your <strong>Chicken Spaghetti With Burrata</strong> alongside a crisp, vibrant green salad dressed with a light vinaigrette. The freshness of the greens will offer a lovely counterpoint to the creamy pasta, cleansing the palate with every bite. A warm, crusty baguette or some homemade garlic bread is also an absolute must for soaking up every last drop of that incredible sauce – trust me, you won’t want to waste a single bit! For drinks, a light-bodied white wine like a Pinot Grigio or Sauvignon Blanc would pair wonderfully, or for a non-alcoholic option, sparkling water with a slice of lemon or lime would be perfect.</p>

<p>But don’t stop there; this recipe is ripe for your own personal touches! If you’re looking to add more vegetables, consider sautéing some fresh spinach, sliced mushrooms, or sun-dried tomatoes and stirring them into the sauce along with the chicken. For a bit of heat, a pinch of red pepper flakes would be a fantastic addition. You could also experiment with different herbs – fresh basil or oregano would be lovely garnishes and could even be incorporated into the sauce. While burrata is truly the star here, if you’re feeling adventurous or simply can’t find it, fresh mozzarella or even a dollop of creamy ricotta could offer a different but still delicious creamy element. For those who prefer other proteins, cooked turkey breast or even sautéed shrimp could be interesting substitutes for the chicken, adapting the cooking times accordingly. The possibilities are truly endless, allowing you to make this dish uniquely yours.</p>

<h5>Your Turn!</h5>
<p>Now, it’s your turn to bring this culinary delight into your own kitchen. I truly hope you’ll give this <strong>Chicken Spaghetti With Burrata</strong> a try. I promise it will impress and satisfy in equal measure. <strong>It’s a recipe that’s destined to become a firm favorite in your household, one you’ll return to again and again.</strong> And when you do, please don’t keep the magic to yourself! I absolutely adore seeing your creations and hearing about your cooking adventures. Share your experiences, your photos, and any brilliant variations you come up with in the comments below. Your feedback and creativity inspire me and our entire community of food lovers. Happy cooking, and I can’t wait to hear all about your delicious journey!</p>

Chicken Spaghetti With Burrata

Chicken Spaghetti With Burrata is an extraordinary culinary revelation, transforming a comforting classic into an unforgettable gourmet sensation. This dish features tender chicken, al dente spaghetti, and a rich tomato sauce, elevated by the sublime, creamy burrata that melts lusciously over every bite, creating an unparalleled decadent and fresh experience.

Prep Time
30 Minutes

Cook Time
75 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil (for chicken)
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt (for chicken)
• ¼ tsp black pepper (for chicken)
• 2 tbsp extra virgin olive oil (for sauce)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 (6-ounce) can tomato paste
• ½ cup chicken broth
• 1 tsp dried basil
• ½ tsp red pepper flakes (adjust to preference)
• 1 tsp sugar (optional)
• Salt and freshly ground black pepper to taste (for sauce)
• ¼ cup fresh basil leaves, roughly chopped, plus more for garnish
• 1 lb spaghetti
• 1 tbsp olive oil (for tossing pasta)
• Salt for pasta water
• 2 (4-ounce) balls of burrata cheese, room temperature
• Freshly grated Parmesan cheese, for garnish (optional)
• Drizzle of high-quality extra virgin olive oil, for finishing

Instructions

1. Step 1
   Cut chicken breasts into 1-inch pieces. Finely chop the yellow onion and mince the garlic cloves. Roughly chop ¼ cup fresh basil. Bring burrata to room temperature (30-60 minutes before serving).
2. Step 2
   In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp oregano, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
3. Step 3
   Using the same pan, reduce heat to medium. Add 2 tbsp extra virgin olive oil and sauté chopped onion for 5-7 minutes until soft and translucent, scraping up any browned bits. Add minced garlic and cook for 1-2 minutes until aromatic, being careful not to burn.
4. Step 4
   Add the entire 6-ounce can of tomato paste to the pan. Cook for 3-5 minutes, stirring frequently, until its color deepens.
5. Step 5
   Pour in the crushed San Marzano tomatoes, ½ cup chicken broth, 1 tsp dried basil, ½ tsp red pepper flakes, and 1 tsp optional sugar. Stir well. Bring to a gentle simmer, then reduce heat to low, cover, and let simmer for at least 20-30 minutes (longer for richer flavor), stirring occasionally. Season with salt and pepper to taste.
6. Step 6
   Once sauce has simmered to your liking, stir in the ¼ cup roughly chopped fresh basil leaves.
7. Step 7
   While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add 1 lb spaghetti and cook according to package directions until al dente (about 8-10 minutes). Before draining, reserve 1 to 1½ cups of starchy pasta water. Drain spaghetti thoroughly and toss with 1 tbsp olive oil to prevent sticking.
8. Step 8
   Add the seared chicken pieces back into the pan with the sauce and heat through for a few minutes. Add the drained spaghetti directly into the pan. Using tongs, gently toss the spaghetti with the sauce and chicken, coating every strand. If the sauce seems too thick, add reserved pasta water, a quarter cup at a time, until desired consistency. Taste and adjust seasonings.
9. Step 9
   Divide the hot Chicken Spaghetti among individual serving bowls. Carefully place half of one room-temperature burrata ball on top of each serving. Garnish generously with fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired. Finish with a drizzle of high-quality extra virgin olive oil. Serve immediately with a green salad and garlic bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.