Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Just before draining, reserve about 1 cup of the pasta water and set it aside.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Let them sear for about 6-7 minutes on each side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove them from the skillet and let them rest before slicing.

In the same skillet, reduce the heat to low and add the minced garlic. Sauté it gently for about 1 minute, just until fragrant. Be careful not to let it brown, as burnt garlic can turn bitter.

Add the butter to the skillet along with the lemon juice and zest. Stir until the butter is melted and the sauce begins to foam. This is where the magic happens! Toss in a bit of the reserved pasta water to loosen the sauce, making it silky and smooth.

When the spaghetti is done, drain it well and add it directly to the skillet with the lemon butter sauce, tossing to coat the pasta evenly in the flavorful liquid. If it seems dry, add a splash more of the reserved pasta water.

Slice the rested chicken and lay it on top of the pasta. Finish with torn pieces of burrata, allowing it to melt slightly into the dish. Garnish with fresh parsley for a pop of color and flavor.