Brown Butter Lemon Chicken Pasta (Printable Version)

Tender seared chicken tossed with spaghetti in nutty brown butter, bright lemon, and fresh herbs. Easy 35-minute dinner.

# What You 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 oz 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 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, about 3 minutes. Watch carefully to avoid burning.
05 - Add minced garlic, red pepper flakes, 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.
08 - Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • The brown butter adds a toasty, nutty depth that makes simple ingredients taste like a restaurant splurge.
  • It comes together in about half an hour, so you can pull off an impressive dinner on a weeknight without breaking a sweat.
  • The brightness of lemon cuts through the richness perfectly, keeping every bite light and crave worthy.
02 -
  • Brown butter can turn from golden to burnt in seconds, so stay close and trust your nose, the nutty smell is your cue to pull it off the heat.
  • Saving pasta water is non negotiable, its starch acts like glue and helps the sauce coat every strand instead of pooling at the bottom of the bowl.
  • Let the chicken rest after searing, cutting into it too soon releases all the juices and leaves you with dry, sad strips instead of tender bites.
03 -
  • Use a light colored skillet when browning butter so you can see the color change clearly and avoid burning.
  • Grate your Parmesan fresh, pre grated cheese has anti caking agents that prevent it from melting smoothly into the sauce.
  • If you want extra richness, stir in a tablespoon of heavy cream at the end, it makes the sauce even more luxurious.
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