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Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, following package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Prepare the Chicken - Season the chicken breasts with salt, black pepper, oregano, and smoked paprika. Heat 1 tbsp olive oil in a pan over medium heat. Cook chicken for 5-6 minutes per side until golden brown and fully cooked. Let it rest for a few minutes before slicing into strips.
Step 3: Roast the Tomatoes & Pine Nuts - In the same pan, add 1 tbsp olive oil and sauté minced garlic for 30 seconds. Add the cherry tomatoes and cook until blistered and softened, about 4-5 minutes. Stir in the pine nuts and toast them until golden brown.
Step 4: Combine Everything - Lower the heat and add the drained spaghetti to the pan. Toss with the remaining 1 tbsp olive oil, red pepper flakes, and a bit of reserved pasta water if needed. Stir in the sliced chicken and fresh basil.
Step 5: Serve & Enjoy - Transfer to a serving dish. Add a generous dollop of burrata or ricotta on top. Drizzle with olive oil, sprinkle with extra basil, and garnish with Parmesan cheese if desired.