Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss 10 oz of cherry tomatoes with 2 tablespoons of olive oil, 3 cloves of minced garlic, and ¼ teaspoon of salt. Spread them evenly and roast for about 20 minutes until blistered and juicy.

Slice 2 chicken breasts in half horizontally for even cooking, then season with salt, 2 teaspoons of smoked paprika, and 1 teaspoon of Italian seasoning.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the seasoned chicken and cook for about 5 minutes on each side until golden brown and cooked through. Slice the cooked chicken.

In the same skillet, add ½ sliced Meyer lemon, 4 cloves of minced garlic, and 4 tablespoons of butter. Cook on low-medium heat until the butter melts and garlic softens.

Bring a large pot of salted water to a boil, then add 8 oz of spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.

Add the cooked spaghetti to the skillet with the lemon butter sauce, tossing to coat.

Add the roasted cherry tomatoes and sliced chicken to the skillet with the spaghetti. Toss everything together gently.

Serve the pasta onto plates, topping with slices of 8 oz of burrata cheese, garnishing with ½ cup of chopped fresh basil and ⅓ cup of lightly toasted pine nuts.