Cut the chicken into chunks and add 2 tablespoons olive oil and half of the seasoning mixture. Toss to coat the chicken. (You can allow this to marinate a few hours if you have time.)
Heat a large skillet to medium-high. Add the other 2 tablespoons of olive oil to the pan and swirl around to coat the bottom. When the oil ripples, add the chicken.
Cook the chicken 3 to 4 minutes on the first side then flip. Once you have flipped the chicken to the second side add the tomatoes to the pan.
As the chicken and tomatoes cook, cook the pasta according to package directions to al dente. Don't overcook, angel hair pasta cooking in 3 to 5 minutes.
Cook the tomatoes and chicken for another 3 to 4 minutes until the chicken is cooked through and the tomatoes have started to burst.
Add the can of diced tomatoes to the pan and the remaining seasoning. (I like a lot of seasoning but if you don't add part of it and taste and adjust it to your liking.)
Stir in the cooked pasta.
Cover and allow it to cook on low for about 8 minutes.
Remove the lid and break the burrata apart and drop them into the mixture. Cover and let the burrata melt for about 1 minute.