Cook the Spaghetti:

• Cook spaghetti in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Prepare the Chicken:

• Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from the pan, let rest for a few minutes, then slice into thin strips.

Make the Lemon Butter Garlic Sauce:

• In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly. Add lemon zest, lemon juice, and chicken broth. Stir and let simmer for 2-3 minutes.

Finish the Sauce:

• Lower the heat, then stir in heavy cream. Cook for another 2-3 minutes, until the sauce thickens. If too thick, add a bit of the reserved pasta water to adjust consistency.

Combine the Ingredients:

• Add the cooked spaghetti to the skillet and toss in the sauce. Add the sliced chicken and toss again to combine.

Serve:

• Plate the spaghetti, topping each serving with a piece of burrata. Drizzle with remaining sauce, and garnish with fresh parsley and a sprinkle of crushed red pepper flakes (optional).