Brown Butter Lemon Chicken Pasta (Printable Version)

Tender seared chicken tossed with spaghetti in nutty brown butter, fresh lemon, and herbs. Ready in 35 minutes.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (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 oz dried spaghetti

→ Sauce

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

→ Finishing

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

# Method Steps:

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 salt, 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, red pepper flakes (if using), and lemon zest. Sauté for 30 seconds until fragrant.
06 - Add cooked spaghetti, chicken, lemon juice, and half the Parmesan to the skillet. Toss well, adding reserved pasta water as needed to create a glossy sauce.
07 - Remove from heat. Stir in parsley and remaining Parmesan. Adjust seasoning with salt and pepper to taste. Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent an hour in the kitchen.
  • The brown butter adds a nutty warmth that makes simple ingredients feel special.
  • You probably already have most of what you need sitting in your pantry.
  • Leftovers reheat surprisingly well with a splash of water or broth.
02 -
  • Brown butter can go from perfect to burnt in about ten seconds, so don't walk away from the stove once it starts foaming.
  • Adding pasta water isn't optional, the starch in it helps emulsify the butter and cheese into a real sauce instead of a greasy puddle.
  • If your chicken releases a lot of liquid while cooking, your pan wasn't hot enough, let it preheat properly next time.
03 -
  • Use a light-colored skillet when browning butter so you can see the color change clearly and catch it at the right moment.
  • Zest your lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll end up frustrated.
  • Let the chicken rest for a minute before slicing it back into the pasta, it stays juicier that way.
  • Toss the pasta in the skillet off the heat for the last minute so the sauce thickens without breaking.
Return