Bring a large pot of salted water to a boil over high heat. Add gluten-free spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in lemon zest and juice into the skillet, mixing well and cooking for an additional minute to slightly thicken the sauce.

Add the drained spaghetti into the skillet and use tongs to toss for 1-2 minutes until all pasta is coated.

Fold in shredded chicken and chopped basil, seasoning with salt and pepper, and cook for another minute.

Plate the spaghetti in warm bowls and top with torn pieces of burrata cheese. Serve immediately.