Brown Butter Lemon Chicken Pasta (Printable Version)

Tender chicken and spaghetti in a rich brown butter sauce with lemon and fresh herbs.

# What You Need:

→ Poultry

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

→ Pasta

05 - 12 oz dried spaghetti

→ Sauce

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

→ For Searing and Finishing

12 - 2 tbsp olive oil
13 - Extra lemon wedges, for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Season chicken strips evenly with kosher salt, black pepper, and garlic powder on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Reduce heat to medium. Add butter to the same skillet and let melt. Continue cooking, swirling pan occasionally, until butter foams and turns golden brown with a nutty aroma, about 3 minutes. Watch carefully to prevent burning.
05 - Stir in minced garlic, red pepper flakes if using, and lemon zest. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Add cooked spaghetti, seared chicken, and lemon juice to the skillet with brown butter. Sprinkle half the Parmesan cheese over the top. Toss everything together thoroughly, adding reserved pasta water as needed to create a glossy, cohesive sauce.
07 - Remove skillet from heat. Stir in fresh parsley and remaining Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The brown butter creates this incredibly rich, nutty flavor that makes you feel like you are eating something from a fancy Italian restaurant
  • It comes together in under 40 minutes but tastes like you spent all day coaxing flavors together
  • The lemon cuts through the richness so every bite feels bright and satisfying instead of heavy
02 -
  • Brown butter goes from perfect to burned in seconds, so have your garlic and lemon zest measured and ready to throw in immediately
  • The pasta water is your secret weapon for turning melted butter into a silky, emulsified sauce that actually clings to each strand
  • Lemon loses its punch as it sits, so squeeze it fresh and add it right at the end for maximum brightness
03 -
  • Room temperature butter browns more evenly than cold butter straight from the fridge
  • Microplane your lemon zest instead of grating it, you get more aromatic oils and less bitter pith that way
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