Preheat your oven to 400°F. Toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, until softened and slightly caramelized.

Season the thinly sliced chicken breasts with salt, smoked paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 5 minutes on each side until fully cooked. Transfer the chicken to a plate and slice it into thin strips.

In the same skillet, add the lemon slices, minced garlic, and butter. Cook over low-medium heat for a few minutes, just until the lemon releases its juices and the garlic softens. Remove the skillet from heat.

Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions. Once done, drain the pasta.

Add the drained spaghetti to the skillet with the lemon garlic butter sauce. Toss everything together, ensuring the pasta is well-coated. Remove the lemon slices before serving. Top the pasta with the sliced chicken and roasted tomatoes.

Divide the Burrata cheese among the plates, placing it on top of the chicken spaghetti. Garnish with chopped fresh basil and toasted pine nuts. Enjoy your delicious meal!