Name: Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian-American
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 to taste; 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 (divided use); 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

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Introduction

This Chicken Spaghetti casserole is a comforting, cheesy dish layered with a luscious lemon butter garlic sauce and vibrant herbs. It’s perfect for a cozy dinner when you want something hearty yet flavorful. The combination of creamy cheeses, spinach, and fresh pesto creates a rich and satisfying meal that’s easy to prepare and sure to please.

A white plate holds a serving of spaghetti twisted into multiple small nests, each pale yellow pasta strand coated lightly with lemon butter garlic sauce. Scattered throughout are golden brown grilled chicken strips, charred slightly at the edges for texture. Bright red and yellow roasted cherry tomatoes add pops of color and softness, while a large, white burrata cheese sits roughly torn in the center with a creamy, smooth texture. Pine nuts are sprinkled generously, offering a toasted shiny tan hue and crunchy detail over the dish. Fresh green basil leaves are finely chopped and spread evenly across the top, giving a fresh look. The whole arrangement rests on a white marbled surface, bright and clean. Photo taken with an iphone --ar 4:5 --v 7

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, to taste
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, divided
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

Step 1: Preheat the oven to 375° F. Butter a 9×13 inch baking dish to prevent sticking.
Step 2: In a medium saucepan, melt the butter over medium heat. Add the garlic, sage, rosemary, fennel seed, and red pepper flakes. Cook for 3-4 minutes until the butter starts to brown lightly and the spices are fragrant.
Step 3: Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk and broth, whisking constantly to avoid lumps. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and stir in the Gruyère or fontina, 1/2 cup parmesan, and nutmeg until the sauce is smooth and cheese is melted. Remove from heat.
Step 4: In a medium bowl, combine the ricotta, provolone, spinach, basil pesto, and egg. Season with pepper and mix well.
Step 5: Spread one-quarter of the cheese sauce evenly on the bottom of the prepared baking dish. Layer 3-4 no-boil lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with another quarter of the cheese sauce. Repeat the layering process until all the sauce and cheese mixture are used, finishing with noodles and the remaining sauce. Sprinkle the remaining 1/2 cup parmesan on top.
Step 6: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the top is bubbly and lightly browned. Let the casserole rest for 10 minutes before serving. Enjoy!

Tips & Variations

For a lighter version, substitute whole milk with almond milk and reduce the cheese quantities slightly.
Add cooked shredded chicken or rotisserie chicken between the layers for extra protein.
If you can’t find fresh herbs, dried work well—just use about one-third the amount.
Swap pesto with sun-dried tomato spread for a different flavor profile.
Make sure to drain the thawed spinach well to avoid excess moisture in the casserole.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake in a 350° F oven covered with foil until heated through, about 15-20 minutes. This dish can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white plate filled with a colorful chicken spaghetti dish, showing several approximately four twirls of light golden spaghetti noodles spread evenly across the plate; scattered throughout are pieces of browned, grilled chicken with a slightly crispy texture, bright red and yellow roasted cherry tomatoes adding vibrant color, and toasted pine nuts sprinkled on top. In the center of the plate, there is one large dollop of creamy white burrata cheese with a soft and slightly shiny texture, garnished with finely chopped green herbs that contrast with the pasta. The overall dish sits on a white marbled surface, creating a clean and fresh look, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. Use about 6 cups of fresh leaves, sautéed until wilted and drained thoroughly before adding to the cheese mixture to avoid extra moisture.

Do I need to boil the lasagna noodles before assembling?

No, this recipe uses no-boil lasagna noodles, which soften during baking. Just make sure your sauce and cheese mixtures have enough moisture to properly cook the noodles in the oven.