Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain in a colander, reserving a little pasta water.

In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the shredded chicken to the skillet and stir until mixed with the garlic and butter.

Incorporate the juice of one lemon, cherry tomatoes, and toasted pine nuts. Cook for about 3-5 minutes until the tomatoes start to soften.

Add the cooked spaghetti to the skillet and toss until coated in the sauce. Season with salt and pepper to taste, adding reserved pasta water if needed.

Serve the spaghetti in bowls and top with torn pieces of burrata cheese and sprinkle with fresh basil.