Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe
This comforting Chicken Spaghetti recipe is layered with a luscious lemon butter garlic sauce, an assortment of melty cheeses including Gruyère, parmesan, ricotta, and provolone, vibrant spinach, and fragrant herbs. The no-boil lasagna noodles make assembly easy and the baked casserole emerges bubbling and browned, perfect for a hearty family meal with a fresh Italian twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
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 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)
Cheese and Vegetable Mixture
- 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
Other
- 1 box no-boil lasagna noodles
Instructions
- Preheat and prep dish: Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish generously to prevent sticking and to add flavor to the base of the casserole.
- Make the lemon butter garlic sauce: In a medium saucepan over medium heat, melt the butter along with minced garlic, chopped fresh sage, rosemary, crushed fennel seed, and a pinch of crushed red pepper flakes. Cook this mixture for 3-4 minutes, stirring occasionally, until the butter starts to brown slightly and becomes fragrant. Whisk in the flour and continue to cook for 1 minute to form a roux. Gradually add whole milk and broth, whisking continuously, then season with kosher salt and black pepper. Bring the mixture to a gentle boil. Stir in the shredded Gruyère (or fontina) cheese, half of the parmesan cheese (1/2 cup), and ground nutmeg until cheese melts and the sauce is smooth. Remove from heat.
- Prepare the cheese and spinach filling: In a medium bowl, combine ricotta, provolone, drained thawed spinach, basil pesto, and a large egg. Season this mixture with black pepper to taste and mix well to distribute all ingredients evenly.
- Assemble the casserole: Spread a quarter of the prepared cheese sauce evenly onto the bottom of the buttered baking dish. Layer 3-4 no-boil lasagna noodles over the sauce. Spread half of the ricotta and spinach mixture over the noodles, then pour another quarter of the cheese sauce over that. Repeat layering noodles, ricotta mixture, and cheese sauce once more, ending with the remaining sauce. Sprinkle the remaining 1/2 cup parmesan cheese evenly over the top layer.
- Bake and serve: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is bubbly and slightly browned. Once baked, allow the casserole to rest for 10 minutes before serving. Enjoy your rich, cheesy, and herbaceous chicken spaghetti casserole!
Notes
- If fresh herbs are unavailable, dried herbs can be used at half the quantity listed.
- To make this dish dairy-free, use coconut milk and appropriate dairy-free cheese substitutes, though the flavor profile will vary.
- For added protein, you can incorporate cooked shredded chicken into the ricotta mixture before layering.
- Make sure to thoroughly drain the thawed spinach to avoid excess moisture in the casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
Keywords: Chicken spaghetti, lemon butter garlic sauce, baked pasta casserole, cheesy spaghetti, lasagna noodles, spinach, Italian comfort food
