Brown Butter Lemon Chicken Pasta (Print View)

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

# 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 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 (optional)
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

# Method:

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 chicken strips with kosher salt, black pepper, and garlic powder, ensuring even coating on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3-4 minutes per side until golden brown 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 while swirling occasionally until butter foams and turns golden brown with a nutty aroma, approximately 3 minutes. Watch carefully to prevent burning.
05 - Add minced garlic, red pepper flakes if using, 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 thoroughly, adding reserved pasta water as needed to create a glossy, emulsified sauce.
07 - Remove from heat. Stir in fresh parsley and remaining Parmesan cheese. Adjust seasoning with additional salt and pepper to taste.
08 - Serve immediately while hot, garnishing with extra lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but uses pantry staples you probably already have.
  • The brown butter does all the heavy lifting, adding depth without a long ingredient list or fancy technique.
  • Leftovers reheat surprisingly well with a splash of water and a quick toss in the pan.
  • You can have it on the table in the time it takes to watch half a sitcom.
02 -
  • Brown butter can turn from nutty to burned in seconds, so stay close to the stove and pull it off the heat as soon as it smells toasty and the color deepens.
  • If you skip reserving pasta water, the sauce won't come together smoothly, you need that starch to bind the butter and cheese into something glossy instead of greasy.
  • Don't rinse the pasta after draining, that starch on the surface is what helps the sauce cling.
03 -
  • Use a light-colored skillet when browning butter so you can see the color change clearly and pull it off the heat at exactly the right moment.
  • Slice the chicken thin and pound it lightly if the breasts are thick, they'll cook faster and stay juicy instead of drying out.
  • Grate the Parmesan fresh, the pre-grated stuff doesn't melt as smoothly and the texture suffers.
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