Preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and toss them in a bowl with olive oil, minced garlic, salt, and pepper until well coated. Spread the tomatoes on a parchment-lined baking sheet and roast for 20 minutes.

While the tomatoes roast, season the boneless chicken breasts with salt, smoked paprika, and Italian seasoning. Heat a tablespoon of olive oil in a skillet over medium heat, add the chicken, and cook for about 5 minutes on each side until golden brown. Slice thinly after cooking.

In the same skillet, reduce the heat to low-medium and add lemon slices, minced garlic, and butter. Stir gently and cook for about 3-4 minutes until the garlic softens and the lemon juices infuse the butter.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain once done, reserving a small cup of pasta water.

Add the drained spaghetti to the skillet with the sauce, discarding the lemon slices. Toss until evenly coated, adding reserved pasta water if needed for creaminess.

Gently fold the sliced chicken and roasted tomatoes into the pasta. Serve topped with burrata cheese, fresh basil leaves, and toasted pine nuts.