Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once done, drain the spaghetti and set it aside, reserving a cup of pasta water for later.

While the spaghetti cooks, season the chicken breast generously with salt and pepper. Heat a skillet over medium heat, adding a splash of olive oil. Cook the chicken for 6-7 minutes on each side or until golden brown and no longer pink in the center. Remove from the skillet and let it rest before slicing it into bite-sized pieces.

In the same skillet used for the chicken, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, watching for browning. Squeeze fresh lemon juice into the pan and stir in chopped herbs, blending the flavors while the sauce simmers for another minute.

Add the drained spaghetti into the skillet with the lemon butter garlic sauce, tossing to evenly coat the pasta. If the sauce is too thick, mix in a little reserved pasta water until you reach the desired consistency. Gently fold in the sliced chicken, allowing the ingredients to meld together beautifully.

Transfer the Chicken Spaghetti with Burrata onto warm plates and place chunks of burrata on top. Allow the heat from the pasta to soften the cheese slightly. Garnish with extra herbs and perhaps a pinch of zest for brightness, serving immediately to relish every creamy bite while it's still warm.