gaxownOkay, Let’s Talk Comfort Food: Creamy Chicken Spaghetti with Burrata!
Right, settle in folks. I have to tell you about this pasta. The first time I made this delicious creamy chicken spaghetti with burrata, it was one of those miserable, rainy Tuesdays. You know the type? Everything felt a bit ‘meh’. I’d seen burrata piled high in the supermarket cheese section – looking all innocent and delicious – and just thought, why not? Combine that with leftover roast chicken and some spaghetti… honestly, magic happened. It turned that dreary evening right around, and now it’s a proper go-to in my house.
Why You’ll Probably Become Obsessed Too
Seriously though, what’s not to love?
- It’s pure comfort in a bowl: Creamy, cheesy, carby goodness. Perfect for when you need a culinary hug.
- Surprisingly easy: Looks a bit fancy, right? Especially with the burrata plonked on top. But it comes together quicker than you’d think. (Though I did once completely forget to buy the chicken stock concentrate and had to improvise… that was stressful!).
- Uses up leftovers brilliantly: Got leftover cooked chicken? Shred it up! Rotisserie chicken is my absolute best friend for this recipe when I’m feeling lazy.
- That Burrata Moment: Cutting into that creamy burrata and letting it ooze into the hot pasta… *chef’s kiss*. It just elevates the whole thing form good to kinda spectacular.
My family practically inhales this stuff. If I want guaranteed clean plates, this is what I make.
What You’ll Need (Give or Take)
- Spaghetti: About 400g (roughly 14oz). Any long pasta works really – linguine, fettuccine, whatever you’ve got knocking about. My Italian neighbour swears by De Cecco, but honestly, store brand is totally fine.
- Cooked Chicken: Around 2-3 cups, shredded. Leftover roast chicken, poached chicken breasts, or a rotisserie chicken (lifesaver!).
- Olive Oil: A good glug, maybe 2 tablespoons?
- Onion: 1 medium, finely chopped.
- Garlic: 2-3 cloves, minced. Or more! I never measure garlic properly, just whack some in.
- Chicken Broth/Stock: About 1 cup (240ml). Concentrate is fine, just mix it up first.
- Heavy Cream: 1 cup (240ml). Sometimes I use half-and-half if I’m trying to be slightly less decadent, but heavy cream gives the best result, let’s be real.
- Parmesan Cheese: A good handful, maybe 1/2 cup (50g), finely grated. Plus extra for serving, obviously.
- Burrata Cheese: 1 large ball (or 2 smaller ones). The star! Don’t skimp here if you can help it.
- Salt and Black Pepper: To taste. Go easy on the salt initially, the Parmesan adds quite a bit.
- Fresh Parsley: Chopped, for garnish (optional, but makes it look pretty).
- Optional extras: A pinch of red pepper flakes for heat? Some frozen peas thrown in with the pasta? Go wild.
Right Then, Let’s Get Cooking!
- Pasta Time: Get your spaghetti cooking in a big pot of generously salted boiling water. Follow the package directions, but maybe cook it just a minute less than usual (al dente!) because it’ll cook a tiny bit more in the sauce. Before you drain it, scoop out about a cup of that starchy pasta water – liquid gold, trust me. Drain the pasta.
- Sauté the Aromatics: While the pasta’s bubbling away, heat the olive oil in a large pan or Dutch oven (honestly, any big pan you can comfortably toss pasta in works!) over medium heat. Chuck in the chopped onion and cook until it’s soft and translucent, maybe 5-7 minutes. Don’t rush this bit. Add the minced garlic and cook for another minute until fragrant. Careful not to burn it, burnt garlic is grim.
- Build the Sauce: Pour in the chicken broth and bring it to a simmer. Let it bubble away for a couple of minutes to reduce slightly. Lower the heat and stir in the heavy cream. Let it heat through gently – don’t let it boil furiously now.
- Cheese it Up: Turn the heat down really low. Stir in the grated Parmesan cheese until it melts into a lovely smooth sauce. This is usually where I sneak a taste for seasoning. Add salt and plenty of black pepper. Remember that pasta water you saved? If the sauce looks a bit thick, add a splash now to loosen it up.
- Combine Everything: Add the cooked, drained spaghetti and the shredded chicken to the pan with the sauce. Toss everything together really well until the pasta and chicken are completely coated in that creamy goodness. If it seems dry, add another splash of pasta water. Keep tossing!
- The Grand Finale: Serve the creamy chicken spaghetti immediately onto plates or into bowls. Now for the magic: carefully place the burrata ball (or pieces of it) right on top of the hot pasta. Garnish with fresh parsley and extra Parmesan, if you like.
- Serve!: Encourage everyone to break open the burrata and mix that creamy center into their pasta. Utter bliss.
A Few Little Notes From My Kitchen
- Don’t add the Parmesan when the sauce is boiling rapidly, it can sometimes go a bit grainy. Low and slow is the way to go.
- Seriously, save that pasta water. I forget sometimes and always regret it. It makes the sauce cling so much better.
- The burrata is best added right at the end, just before serving. If you mix it in too early while cooking, it just melts away completely and you lose that glorious creamy explosion.
- I once used smoked chicken instead of regular roast chicken – that was pretty darn tasty too!
Fancy Trying Something Different? (Variations I’ve Messed With)
I love messing about with recipes. Sometimes it works, sometimes… not so much.
- Mushroom Mania: Sauté some sliced mushrooms along with the onions. Adds a nice earthy flavour. Winner!
- Veggie Boost: Throw in some steamed broccoli florets or frozen peas at the end with the chicken and pasta. Good way to sneak in greens.
- Spicy Kick: Add 1/4 to 1/2 teaspoon of red pepper flakes with the garlic. Gives it a nice warmth.
- The Sundried Tomato Incident: I once tried adding chopped sundried tomatoes (the oil-packed kind). Honestly? It wasn’t my favourite. The flavour kinda overpowered the delicate burrata. Maybe use less next time? Or just stick to the classic!
What Kit Do You Need?
Nothing too specialised, thankfully!
- A big pot for the pasta.
- A large skillet or Dutch oven for the sauce and tossing everything together. A Dutch oven is ace because it holds heat so well, but any big pan will do the job. Don’t have one? Just use your biggest frying pan and be careful tossing!
- Colander for draining pasta.
- Whisk (handy for the sauce, though a wooden spoon works too).
- Grater for the Parmesan.
Oh, I nearly forgot! I recently bought one of those fancy pasta water scoopers? Like these ones on Amazon. Bit unnecessary maybe, but I do feel very professional using it instead of slopping water everywhere with a mug. Haha.
Storing the Leftovers (If Any!)
Okay, look. This delicious creamy chicken spaghetti with burrata is definitely best eaten fresh, especially with the burrata involved. The cream sauce can get a bit thick upon reheating. That said, leftovers can be stored in an airtight container in the fridge for maybe 1-2 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce, or in the microwave. Though honestly, in my house, it never lasts more than a day! It just vanishes.
How We Like to Eat It
For me, this needs nothing more than maybe a simple green salad with a vinaigrette to cut through the richness. And, controversially maybe, garlic bread. Yes, double carbs! It’s just *right* for mopping up any leftover creamy sauce. My kids demand it.
Pro Tips (Learned the Hard Way!)
- Don’t Overcook the Pasta: Mushy pasta is nobody’s friend. Cook it al dente; it finishes cooking in the sauce. I once got distracted by the dog needing… something… and came back to absolute mush. Never again.
- Low Heat for Cheese: Seriously, turn the heat right down before adding the Parmesan. High heat can make cheese sauces split or clump. Patience is key!
- Taste and Adjust: Always taste your sauce before serving. Does it need more salt? Pepper? Maybe a squeeze of lemon juice to brighten it up? (I sometimes add lemon zest!)
- Burrata Timing: Add the burrata AT THE TABLE or just as you plate. Its magic lies in that fresh creaminess mixing in as you eat.
Got Questions? I Might Have Answers! (FAQ)
- Can I use something other than heavy cream?
- You *could* try half-and-half (half cream, half milk) for a lighter sauce. It won’t be quite as rich or thick, though. Using just milk? Hmm, I’d worry it would be too thin and watery, it might not create that luxurious coating. Maybe add a little cornflour slurry if you go that route? But honestly, heavy cream is where it’s at for this one.
- I can’t find burrata! What can I use instead?
- Oh no! That’s the worst. Fresh mozzarella (the kind in water) is the next best thing. It won’t have that super creamy centre, but it will still be delicious and melty. You could even stir a dollop of ricotta into the pasta just before serving for extra creaminess. It’s not the same, but it’s better than nothing!
- Is this recipe kid-friendly?
- Absolutely! Well, my kids love it. It’s creamy, cheesy pasta with chicken – pretty safe territory. Just maybe hold back on the black pepper or omit any red pepper flakes if your little ones are sensitive to spice.
- Can I make this ahead of time?
- It’s really best fresh because of the cream sauce and the burrata. You *could* make the sauce component (without the pasta or burrata) a day ahead and gently reheat it before tossing with freshly cooked pasta and chicken. But the whole dish assembled? Nah, not ideal. Its flavour profile is best right away.
- Where do you buy good burrata?
- Most larger supermarkets have it now in the fancy cheese section! Sometimes Italian delis have amazing quality stuff too. I quite like the one from Waitrose here in the UK, but just grab what looks good near you!
Hope you love it! Let me know if you give it a try.
gaxown
