Desserts

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

When you think of comfort food, lasagna is often at the top of the list. But what if you could elevate this classic dish to a whole new level? Enter the 4 Cheese Sage Pesto Florentine Lasagna. This isn't just any lasagna—it's a rich, flavorful, and aromatic masterpiece that will leave you and your guests in awe. Combining the creaminess of four different cheeses, the fresh and herbaceous notes of sage pesto, and the nutritious goodness of spinach, this lasagna is a standout dish for any occasion.

Conclusion

Congratulations! You’ve just created a Chicken Spaghetti dish that’s rich, creamy, and bursting with flavor. The combination of tender chicken, luscious burrata cheese, and the vibrant lemon butter garlic sauce makes this pasta a true culinary masterpiece.

Whether you’re enjoying a cozy dinner at home or impressing guests with your culinary skills, this recipe is sure to leave a lasting impression. So, grab a fork, twirl some spaghetti, and savor the deliciousness of this elevated classic.

Enjoy your Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce!

Ingredients

  • 1 stick (8 tablespoons) salted butter
  • 3 cloves garlic, minced or grated
  • 2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon crushed fennel seed
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or canned coconut milk
  • 2 cups low sodium vegetable or chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Gruyère or fontina cheese
  • 1 cup grated parmesan cheese
  • 2 cups whole milk ricotta
  • 2 cups shredded provolone
  • 2 (10 ounce) packages frozen spinach, thawed and drained
  • 1/4 cup basil pesto
  • 1 large egg
  • 1 box no-boil lasagna noodles

Instructions

1.Preheat the oven to 375° F. Butter a 9×13 inch pan.

2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.

3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.

4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used…don’t stress about making it perfect. Top with a 1/2 cup of parmesan.

5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!

Notes

To Make Ahead: Prepare the lasagna through step 4, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed.

To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned.

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