Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe

If you’re searching for a show-stopping comfort dish that elegantly blends creamy cheese, aromatic herbs, and a luscious sauce, Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is about to become your new favorite. This chicken spaghetti highlights burrata’s irresistible creaminess, a zesty lemon twist, and a garlic butter sauce that pulls everything together in a truly enchanting bake. It’s a dish that always wins applause, whether you’re serving family or guests, thanks to its impossible-to-resist cheesiness and vibrant depth of flavor.

Ingredients You’ll Need

The magic of this dish comes down to a thoughtfully chosen set of simple ingredients. Each one—cheese, pasta, herbs, and that all-important sauce—adds a distinctive flavor, texture, or color, creating layers that are both cozy and sophisticated.

• Salted Butter: Adds richness and helps brown the aromatics for an extra deep flavor base.
• Fresh Garlic: Provides a wonderful punch and melds beautifully with the butter.
• Fresh Sage Leaves: Bring an earthy, autumnal note—use dried if needed, but fresh is more vibrant.
• Fresh Rosemary: Lends woodsy complexity; a little goes a long way, especially if you use dried.
• Crushed Fennel Seed: Infuses a slightly sweet, anise-like layer that makes the sauce unforgettable.
• Crushed Red Pepper Flakes: Offers just enough heat to balance the creaminess, so sprinkle with care.
• Kosher Salt and Black Pepper: The simple essentials that make all the flavors pop.
• All-Purpose Flour: Thickens the sauce seamlessly, giving it the perfect velvety consistency.
• Whole Milk or Coconut Milk: For the creamiest results—coconut milk adds a hint of sweetness if you prefer dairy-free.
• Vegetable or Chicken Broth: Contributes a savory depth, making the sauce light rather than heavy.
• Ground Nutmeg: A classic touch that enhances the cheese and spinach beautifully.
• Shredded Gruyère or Fontina Cheese: Melts into creamy ribbons—either works, so use your favorite.
• Grated Parmesan Cheese: Salty and nutty, it layers inside and on top for that irresistible crust.
• Whole Milk Ricotta: Gives the filling a luscious, fluffy texture—full-fat makes all the difference!
• Shredded Provolone: Adds a stretchy, melty bite to each forkful.
• Frozen Spinach (thawed and drained): Packs in color and nutrients; be sure to squeeze out all the water.
• Basil Pesto: Sparks bright, herby flavor throughout the bake and prevents any monotony.
• Large Egg: Binds the cheesy filling so it slices cleanly.
• No-Boil Lasagna Noodles: Make assembly fuss-free and soak up all the saucy goodness as they bake.

How to Make Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Step 1: Prep Your Baking Dish

Start by preheating your oven to 375°F. Generously butter a 9×13 inch pan to ensure nothing sticks and for an extra layer of richness at the base—this tiny step makes a big difference when serving up perfect squares later.

Step 2: Build the Lemon Butter Garlic Sauce

In a medium saucepan over medium heat, melt your salted butter. Once it’s bubbling, add in the minced garlic, sage, rosemary, crushed fennel seed, and a pinch of red pepper flakes. Let them sizzle, stirring constantly, until the butter is just browned and the kitchen smells like heaven—this should take about 3 to 4 minutes. Next, whisk in the flour and cook for another minute to lose that raw taste. Slowly add the milk and broth while whisking, then toss in some salt and black pepper. Bring it all gently to a boil, letting it thicken until it coats the back of a spoon. Now, melt in the Gruyère (or fontina), half the parmesan, and a touch of nutmeg for an ultra-smooth, glossy sauce. Take it off the heat so you don’t overcook the cheese.

Step 3: Make the Cheesy Spinach Filling

In a fresh mixing bowl, combine ricotta, provolone, well-drained spinach, basil pesto, and a large egg. Give everything a good stir, seasoning with pepper to taste. This filling is extra rich thanks to the blend of cheeses, while spinach and pesto keep it lively and herby. The egg helps the filling set perfectly as the Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce bakes.

Step 4: Assemble the Dish

Pour a quarter of your luscious cheese sauce into the bottom of your prepared pan, spreading it evenly. Lay down 3–4 sheets of no-boil noodles, then spoon on half the ricotta-spinach mixture. Repeat this layering with more noodles, another quarter of the sauce, and the rest of the filling. Continue until you’ve used everything up, making sure to end with plenty of sauce on top. Finally, shower the top with a generous half cup of extra parmesan for that classically golden crust.

Step 5: Bake and Finish

Cover your dish tightly with foil and pop it in the oven for 30 minutes, letting all those flavors mingle. After that, uncover the pan and bake for 15–20 minutes more—the cheese should be melted, bubbling, and gloriously golden-brown on top. Let it stand for 10 minutes before you think about slicing; this resting time helps everything set into distinct layers. All that’s left to do is enjoy the seductive aroma of Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce swirling through your kitchen!

How to Serve Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Garnishes

Top each slice with a big, creamy spoonful of burrata, a scatter of fresh basil leaves, or a whisper of lemon zest for extra color and brightness. A drizzle of olive oil or a few extra red pepper flakes add a finishing kick, making every bite of Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce as beautiful as it is delicious.

Side Dishes

Since this dish is so rich and indulgent, it pairs perfectly with crisp salads—think arugula tossed in lemon, or a simple cherry tomato salad. You can’t go wrong with some crusty garlic bread or roasted asparagus to soak up that magic sauce, turning the meal into a true feast.

Creative Ways to Present

For a special occasion, serve each portion atop a bed of lemony arugula or plate individually with a mini burrata ball on top. Try making “lasagna cupcakes” by layering everything into muffin tins for adorable, party-ready single servings. Or go classic family-style and let everyone help themselves with big, generous scoops right from the pan—Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce shines however you share it.

Make Ahead and Storage

Storing Leftovers

Leftovers of Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce are a blessing! Simply cover the pan tightly with foil or transfer portions to airtight containers. Store in the fridge for up to three days. The flavors develop even more, so next-day slices are incredibly satisfying.

Freezing

You can freeze this dish either before or after baking. Wrap well in a double layer of foil and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat as directed for a make-ahead dinner that tastes just as fresh.

Reheating

Warm leftovers in a preheated 350°F oven, covered with foil to prevent the top from over-browning. After about 20–25 minutes, uncover for the final few minutes to restore the golden crust. A microwave will also do the trick in a pinch, but the oven helps retain the ideal texture of Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce.

FAQs

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is a fantastic time-saver and brings extra flavor. Shred or dice the chicken and fold it right into the cheese filling or layer it with the noodles as you assemble Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce.

Is there a substitute for ricotta if I don’t have any on hand?

Yes, you can use cottage cheese blended until smooth, or even mascarpone for an even creamier finish. Each option keeps your filling rich and silky in Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce.

Do I really need no-boil noodles, or can I use regular lasagna noodles?

While no-boil noodles save time and fuss, you can use standard noodles—just cook them al dente first. Drain them well so they don’t water down those creamy layers.

How can I make this gluten-free?

Swap the flour for a gluten-free blend and use gluten-free no-boil noodles. Every other element of Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce is naturally gluten-free, so it’s a snap to adapt.

Can I add more vegetables?

Definitely! Mushrooms, roasted zucchini, or sautéed leeks all fold beautifully into the cheesy layers. Just make sure to cook and drain any extra veggies before adding them so Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce stays dreamy, not watery.

Final Thoughts

Once you try Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce, you’ll understand why it’s a treasured go-to for both festive dinners and laid-back weekends. Each forkful is a hug in food form—cheesy, herby, and wonderfully creamy. Give it a try, share it with friends, and get ready for rave reviews!

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