Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8–10 minutes, stirring occasionally. Drain, reserving 1/4 cup of pasta water.

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, seasoning with salt and black pepper. Cook until golden brown and cooked through, around 5–7 minutes.

Lower the heat to medium and stir in the minced garlic. Cook for about 1 minute until fragrant.

Pour in the white wine, scraping the bottom of the skillet to release all those delicious brown bits. Simmer until the wine reduces by half, about 2–3 minutes.

Add the butter, lemon zest, and lemon juice to the skillet. Stir until the butter has melted and everything is combined into a smooth sauce.

Toss the cooked spaghetti in the sauce, adding reserved pasta water a little at a time until you reach your desired consistency.

Divide the spaghetti among plates, topping each portion with a generous scoop of burrata. Garnish with chopped parsley and serve immediately.