Step 1

Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on a parchment paper-lined baking sheet, without overcrowding. Roast for about 20 minutes while you prepare the pasta.

Step 2

This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, smoked paprika, and Italian seasoning.

Step 3

Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly.

Step 4

To the same skillet, add lemon slices, minced garlic, butter and cook for a couple of minutes on low-medium heat to release lemon juices and to soften the garlic. Remove from heat.

Step 5

Bring a pot of water to boil. Cook spaghetti according to package instructions. Drain.

Step 6

Add cooked and drained pasta to the same skillet with lemon slices, garlic, and butter. Mix everything well. Remove lemon slices.

Step 7

Top the pasta with cooked sliced chicken and roasted tomatoes.

Step 8

When serving, add chicken spaghetti to the plates and divide the burrata cheese among the plates. Top with chopped fresh basil and toasted pine nuts.