Brown Butter Lemon Chicken Pasta (Printable Version)

Tender seared chicken with spaghetti tossed in nutty brown butter, bright lemon, and fresh herbs.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), sliced into strips
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder

→ Pasta

05 - 12 ounces dried spaghetti

→ Sauce

06 - 6 tablespoons unsalted butter
07 - Zest and juice of 1 large lemon (about 2 tablespoons juice)
08 - 2 cloves garlic, finely minced
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 cup freshly grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley

→ For Searing & Finishing

12 - 2 tablespoons olive oil
13 - Extra lemon wedges for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Season the chicken strips with kosher salt, freshly ground black pepper, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
04 - Reduce heat to medium. Add butter to the skillet and let it melt. Continue cooking, swirling occasionally, until butter foams and turns golden brown with a nutty aroma, approximately 3 minutes. Watch carefully to avoid burning.
05 - Add minced garlic, crushed red pepper flakes, and lemon zest to the brown butter. Sauté for 30 seconds until fragrant.
06 - Add cooked spaghetti, seared chicken, lemon juice, and half the Parmesan cheese to the skillet. Toss well, adding reserved pasta water as needed to create a glossy sauce.
07 - Remove from heat. Stir in fresh parsley and remaining Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Serve immediately with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The brown butter creates this incredible nutty richness that makes restaurant-quality sauce feel effortless
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup
  • The bright lemon cuts through the richness so it never feels heavy
02 -
  • Brown butter can go from perfect to burnt in seconds. I set a timer for 3 minutes and never walk away.
  • Room temperature butter browns more evenly than cold butter straight from the fridge.
  • Adding pasta water a little at a time is the secret to restaurant-style sauce consistency.
03 -
  • Zest your lemon before you cut it for juicing. Its so much easier to handle a whole lemon.
  • Room temperature chicken sears more evenly than cold chicken. Take it out of the fridge 20 minutes before cooking.
  • A splash of cream at the end makes this feel incredibly luxurious without masking the bright flavors.
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