Cook the Chicken

1. Prepare the Chicken: Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Cook the Chicken: Add the chicken breasts or thighs to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled, slice into thin strips or cubes.

Cook the Pasta

3. Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Make the Lemon Butter Garlic Sauce

4. Sauté the Garlic: In the same skillet you cooked the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add Lemon and Broth: Stir in the lemon zest, lemon juice, and chicken broth (or reserved pasta water). Let it simmer for 2-3 minutes, reducing slightly.
6. Add Cream: Lower the heat and stir in the heavy cream. Let the sauce simmer for an additional 2-3 minutes until slightly thickened.

Combine the Ingredients

7. Combine Chicken and Pasta: Add the cooked pasta and sliced chicken to the skillet with the sauce. Toss until everything is coated in the creamy lemon butter sauce.
8. Add Burrata: Tear the burrata into pieces and gently stir it into the pasta, allowing the cheese to melt into the sauce.
9. Garnish and Serve: Sprinkle with fresh parsley and serve immediately.