Step 1: Roast the Tomatoes

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss halved cherry or grape tomatoes with olive oil, minced garlic, salt, and pepper.
3. Spread the tomatoes evenly on a baking sheet lined with parchment paper.
4. Roast in the oven for 20 minutes, or until the tomatoes are soft and slightly caramelized.
5. Remove from the oven and set aside.

Step 2: Cook the Chicken

1. Slice the chicken breasts thinly for quick and even cooking.
2. In a small bowl, combine salt, smoked paprika, and Italian seasoning, then rub the seasoning mixture onto both sides of the chicken.
3. Heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add the seasoned chicken and cook for 5 minutes per side, until golden brown and cooked through.
5. Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing thinly.

Step 3: Prepare the Lemon Butter Garlic Sauce

1. In the same skillet (do not wipe it clean), add lemon slices, minced garlic, and butter.
2. Sauté for 2 minutes, stirring occasionally to allow the butter to absorb the garlic and citrus flavors.
3. Remove the lemon slices from the skillet to avoid bitterness.

Step 4: Cook the Spaghetti

1. Bring a large pot of salted water to a rolling boil.
2. Add the spaghetti and cook according to package instructions until al dente.
3. Before draining, reserve ½ cup of pasta water (this will help adjust the sauce consistency).
4. Drain the pasta and transfer it to the skillet with the lemon butter garlic sauce.
5. Toss the spaghetti gently to coat it evenly in the sauce.

Step 5: Assemble & Serve

1. Plate the buttery spaghetti onto serving dishes.
2. Arrange sliced chicken and roasted tomatoes on top of the pasta.
3. Tear the burrata cheese into large chunks and place them over the pasta, allowing them to slightly melt into the warm dish.
4. Sprinkle with fresh basil and toasted pine nuts for added flavor and crunch.
5. Serve immediately and enjoy this creamy, citrusy, and garlicky pasta masterpiece!