In a pot of salted boiling water, cook the pasta according to the directions on the package. Drain well and set aside.
Heat half of the oil in a non-stick pan over medium heat. Season the chicken well on both sides with salt and pepper. Cook the chicken on both sides to an internal temperature of 160°F using a thermometer. Set aside to rest for 3-5 minutes before slicing.
Heat the remaining oil in a non-stick pan over medium heat. Once hot, add the garlic, onion, zucchini, and tomatoes. Sauté until the tomatoes and zucchini are soft and the garlic is golden brown. Season with salt and pepper.
Add the butter and angel hair to the pan and toss around. Season with salt to taste.
Portion the pasta, cut the burrata into chunks, and place on the pasta. Drizzle olive oil over the top. Sprinkle with parsley, black pepper, and red pepper flakes (if using). Garnish with basil leaves and serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.