Description
Creamy Texas chicken spaghetti brings comfort straight from Southern kitchens with cheesy, hearty goodness. Rich casserole layers combine tender chicken, pasta, and melted cheese for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) chicken breast (2 skinless, boneless chicken breasts), thinly sliced
- 8 ounces (226 grams) Burrata cheese
Pasta and Produce:
- 8 ounces (226 grams) spaghetti
- 10 ounces (283 grams) cherry tomatoes or grape tomatoes, sliced in half
- ½ lemon (preferably Meyer lemon), thinly sliced
- ½ cup (25 grams) fresh basil, chopped
- 7 cloves garlic, minced
Seasonings and Fats:
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper
- 4 tablespoons (56 grams) butter
- 4 tablespoons (60 milliliters) olive oil
- ⅓ cup (45 grams) pine nuts, lightly toasted
Instructions
- Preheat the oven to 400°F (204°C), preparing a baking sheet lined with parchment paper for roasting tomatoes.
- Thoroughly coat cherry tomatoes with extra virgin olive oil, finely minced garlic, kosher salt, and freshly ground black pepper in a mixing bowl.
- Distribute seasoned tomatoes evenly across the prepared baking sheet, ensuring they are not overcrowded.
- Roast tomatoes in the preheated oven for approximately 18-22 minutes until they become tender and develop slight caramelization around the edges.
- Meanwhile, generously season chicken breasts with kosher salt, smoked paprika, and Italian herb blend on both sides.
- Heat olive oil in a large skillet over medium-high heat, then carefully place seasoned chicken breasts and cook for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and let rest for 3-4 minutes before slicing into thin, uniform strips.
- In the same skillet, melt unsalted butter and quickly sauté lemon slices and minced garlic for 1-2 minutes.
- Cook spaghetti in a large pot of salted boiling water according to package instructions until perfectly al dente, reserving pasta water.
- Combine cooked spaghetti with lemon-garlic butter sauce, using reserved pasta water to help create a silky coating.
- Plate the spaghetti and arrange sliced chicken on top, then garnish with roasted tomatoes and torn burrata cheese.
- Finish the dish by scattering fresh basil leaves and toasted pine nuts for added texture and flavor complexity.
Notes
- Roasting tomatoes caramelizes their natural sugars, intensifying their sweet and tangy flavor profile for a more complex dish.
- Generously seasoning chicken with smoked paprika and Italian herbs creates deep, aromatic layers that complement the tender meat.
- Sautéing lemon slices in butter adds a bright, zesty undertone that cuts through the richness of the chicken and enhances overall taste.
- Keeping some pasta starch helps sauce cling better, ensuring each spaghetti strand is perfectly coated with delicious flavors.
- Topping with creamy burrata and fresh basil provides a luxurious finish that elevates the entire meal from simple to spectacular.
- Toasted pine nuts offer a delightful crunch and nutty essence, bringing textural contrast to the soft pasta and juicy chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 820 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 48 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg