Description
8 oz spaghetti
2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp dried oregano
3 tbsp unsalted butter
4 cloves garlic, minced
Zest and juice of 1 lemon
½ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
1 burrata ball, torn into pieces
¼ cup fresh basil, chopped
Red pepper flakes (optional, for heat)
Directions:
Cook spaghetti according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
Season chicken with salt, black pepper, garlic powder, and dried oregano. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6
minutes per side until golden and cooked through. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in lemon zest, lemon juice, and chicken broth. Simmer for 2 minutes, then add heavy cream and Parmesan cheese, stirring until smooth.
Return the cooked spaghetti and chicken to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to loosen the sauce.
Remove from heat and top with torn burrata and fresh basil. Sprinkle with red pepper flakes if desired.
Serve immediately
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 520 per serving Servings: 4 servings
