Save My neighbor knocked on my door one evening with a bag of lemons from her tree and asked if I had any quick dinner ideas. I was already boiling pasta for myself, so I tossed some chicken in a pan and browned butter for the first time without a recipe in front of me. The smell that filled the kitchen, that toasted, almost caramel scent mixing with lemon, made her stop mid-sentence. We ended up eating together on my tiny balcony, and she said it tasted like something you'd order on vacation.
I made this for my brother the week he moved into his first apartment, back when his kitchen consisted of two forks and a dented pot. He watched me brown the butter like it was magic, and now he texts me every few months to confirm the timing so he doesn't burn it. It's become his signature dish for first dates, which I find both hilarious and slightly worrying. But honestly, if a person can nail brown butter, they're already ahead of the game.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): Slicing them into strips instead of cooking whole helps them cook faster and soak up more of that buttery lemon sauce.
- Kosher salt (1/2 tsp): I prefer kosher because the flakes stick better to the chicken and you're less likely to over-salt.
- Black pepper (1/4 tsp): Freshly ground makes a noticeable difference, the pre-ground stuff loses its punch after a few months.
- Garlic powder (1/2 tsp): This gives the chicken a subtle background flavor before it even hits the pan.
- Dried spaghetti (350 g): I like the texture of spaghetti here because it grabs onto the sauce without getting too heavy.
- Unsalted butter (80 g): Unsalted gives you control over the seasoning, and browning it unlocks this deep, nutty flavor you can't get any other way.
- Lemon (1 large): Both zest and juice are essential, the zest brings floral brightness and the juice cuts through the richness.
- Garlic cloves (2, minced): Fresh garlic blooms in the brown butter and perfumes the whole dish in seconds.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds a gentle warmth without making it spicy.
- Parmesan cheese (40 g): Freshly grated melts into the sauce and adds salty, umami depth that pre-shredded cheese just won't give you.
- Fresh parsley (2 tbsp): I used to skip this, but it really does brighten the whole plate and make it look like you tried.
- Olive oil (2 tbsp): For searing the chicken, it has a higher smoke point than butter and helps you get that golden crust.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, usually about 9 minutes. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.
- Season the Chicken:
- Pat the chicken strips dry with a paper towel, then sprinkle them evenly with salt, pepper, and garlic powder. Dry chicken sears better and won't steam in the pan.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Let it cook undisturbed for 3 to 4 minutes per side until golden and cooked through, then transfer to a plate and cover loosely with foil.
- Brown the Butter:
- Lower the heat to medium and add the butter to the same skillet, letting it melt and foam. Swirl the pan gently and watch as it turns golden brown and smells like toasted hazelnuts, this takes about 3 minutes and you need to stay close because it can burn in seconds.
- Bloom the Aromatics:
- Toss in the minced garlic, red pepper flakes, and lemon zest, stirring constantly for about 30 seconds. The garlic should just start to turn golden and smell incredible.
- Toss Everything Together:
- Add the drained spaghetti, seared chicken, lemon juice, and half the Parmesan to the skillet. Toss everything together with tongs, adding splashes of reserved pasta water until the sauce clings to every strand and looks glossy.
- Finish and Serve:
- Remove the pan from heat and stir in the parsley and remaining Parmesan. Taste and adjust the seasoning with more salt or pepper if needed, then serve immediately with extra lemon wedges on the side.
Save I brought this to a potluck once, reheated in a slow cooker because I had no other option, and people still asked for the recipe. One friend said it reminded her of something her grandmother used to make, even though I'm pretty sure her grandmother never used brown butter. Food has a way of creating memories even when they aren't quite real.
Storing and Reheating
I store leftovers in an airtight container in the fridge for up to three days, though the pasta does soak up some of the sauce as it sits. When I reheat it, I add a splash of chicken broth or water in a skillet over low heat and toss it gently until it loosens up again. Microwaving works in a pinch, but the texture won't be quite as good. I wouldn't freeze this one, the butter sauce separates and the pasta gets mushy.
Swaps and Variations
You can swap the chicken for shrimp and cut the cooking time in half, or leave out the protein entirely and add sautéed spinach or peas for a lighter version. I've used linguine and even rigatoni when I didn't have spaghetti, and both worked fine. If you want it richer, stir in a few tablespoons of heavy cream at the end. Sometimes I add capers for a briny kick, or swap parsley for fresh basil when I have it on hand.
Serving Suggestions
This pairs beautifully with a simple arugula salad dressed in olive oil and lemon, or roasted asparagus if you want something warm on the side. I like to serve it with crusty bread to soak up any extra sauce left on the plate. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness, but sparkling water with lemon works just as well if you're not drinking.
- Keep extra lemon wedges on the table so people can adjust the brightness to their taste.
- A sprinkle of extra Parmesan and a crack of black pepper right before serving makes it look restaurant-worthy.
- If you're feeding kids, go easy on the red pepper flakes or leave them out entirely.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. I hope it ends up in your regular rotation, maybe even becomes the dish someone asks you to make again.
Common Questions
- → How do I get the perfect brown butter?
Melt butter over medium heat and swirl occasionally for 3-4 minutes. Watch carefully as it foams and turns golden brown with a nutty aroma. Remove immediately once it reaches this stage to prevent burning.
- → Can I substitute the chicken?
Yes, shrimp works beautifully in this sauce and cooks in just 2-3 minutes. For a vegetarian version, omit the protein and add roasted vegetables like zucchini, cherry tomatoes, or mushrooms.
- → What type of pasta works best?
Spaghetti is traditional, but linguine, fettuccine, or pappardelle also work wonderfully. The key is choosing a shape that holds the butter sauce well and cooks to al dente.
- → How do I adjust the sauce consistency?
Reserve 1/2 cup pasta water while draining. Add it gradually to the skillet while tossing to create your desired glossy consistency. The starch helps the sauce cling to the pasta.
- → What wine pairs with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon and butter beautifully. The acidity cuts through the richness and enhances the dish's fresh flavors.
- → Can I make this ahead?
Best served immediately after assembly. However, you can prepare components in advance: sear chicken and store it, cook pasta early, and brown the butter just before serving for optimal texture and flavor.