Description
A bright and creamy pasta dish featuring lemon-infused chicken, rigatoni, roasted strawberries, and luscious burrata cheese. Perfect for a spring dinner.
Ingredients
Scale
- 1 lb rigatoni pasta
- 2 boneless skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 cup fresh strawberries, halved
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 8 oz burrata cheese, at room temperature
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss strawberries with balsamic vinegar and honey. Spread on half the baking sheet. Roast for 15-20 minutes until softened and slightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove and let rest, then slice.
- Reduce heat to medium. Add garlic to the skillet, cook 30 seconds. Add lemon zest, lemon juice, chicken broth, heavy cream, and Parmesan. Whisk and simmer 2 minutes until slightly thickened. Season with salt and pepper.
- Add cooked rigatoni to the sauce, toss to coat. If needed, add reserved pasta water to loosen.
- To serve, plate the pasta, top with sliced chicken, roasted strawberries, and tear pieces of burrata over each serving. Garnish with fresh basil.
Notes
Roasting the strawberries intensifies their sweetness and creates a lovely jammy contrast to the tangy lemon cream sauce. Burrata is best added just before serving to maintain its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 680 cal
- Sugar: 12 g
- Fat: 32 g
- Carbohydrates: 48 g
- Protein: 38 g