Okay, let’s be real for a second. We’ve all had those evenings where you’re staring into the fridge, exhausted, and the idea of cooking feels like a marathon you definitely didn’t sign up for. You want something delicious, maybe a little fancy, but you also want to be on the sofa in half an hour.
Well, friends, I have found the holy grail of weeknight dinners.
Meet the Burrata and Chicken Spaghetti. It’s creamy, it’s vibrant, it has that luxurious “I totally spent all day in the kitchen” vibe, but it honestly takes about 20 minutes to pull together. It’s my go-to for date nights, dinner parties, or just when I need a little bit of comfort on a Tuesday.
Why You’ll Fall in Love With It
The magic here is in the contrast. You’ve got the smoky, spiced chicken, the jammy, concentrated flavour of roasted tomatoes, and then—the star of the show—that cold, creamy burrata that melts into the hot pasta as you toss it. It’s a total game-changer. Plus, the pine nuts add just the right amount of crunch.
What You’ll Need
The Tomatoes: 300g of cherry or grape tomatoes, halved.
The Chicken: 650g of skinless, boneless chicken breast (tip: slice these thin so they cook fast and stay tender!).
The Spices: 2 tsp of smoked paprika and 1 tsp of Italian seasoning.
The Aromatics: A solid amount of garlic (4 cloves for the pasta, 3 for the tomatoes—measure with your heart, honestly).
The Base: 225g of spaghetti.
The Indulgence: 2 balls of fresh burrata cheese (don’t skip this!).
The Finishing Touches: 50g of butter, a handful of fresh basil, and about 40g of pine nuts (toasted!).
Let’s Get Cooking!
1 Roast those beauties: Get your oven to 200°C. Toss your tomatoes with a splash of olive oil, the minced garlic, and a good pinch of salt and pepper. Spread them out on a tray and roast for 20 minutes. They’ll get all sweet and blistered—it’s amazing.
2 Sizzle the chicken: While the tomatoes are doing their thing, season your chicken with that smoky paprika and Italian seasoning. Get a skillet nice and hot with some olive oil and fry them for about 5 minutes a side. Once they’re cooked through and have a nice golden crust, take them out and slice them up.
3 The buttery finish: You know that pan you just cooked the chicken in? Do not wash it! Toss in your butter and the rest of the garlic. Let it melt and get fragrant—this is where all that flavour lives.
4 Toss it all together: Boil your pasta until it’s perfectly al dente. Drain it, then throw it into the pan with the buttery garlic goodness.
5 The Grand Finale: Plate up the pasta, tuck in your chicken and those gorgeous roasted tomatoes, and plonk a whole ball of burrata right on top. Sprinkle over your fresh basil and toasted pine nuts. Break into that burrata, give it a good mix, and prepare to be obsessed
Seriously, you have to try this. If you make it, tag me in your photos—I want to see your creations!
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