Brown Butter Lemon Chicken Pasta

The smell of butter browning takes me straight to my tiny first apartment kitchen. I'd prop my phone against the coffee canister and call my mom every time, convinced I was burning it. Now I know that golden foam means you've done something right. This pasta became my go-to for everything from celebration dinners to tough Mondays when I needed something bright and comforting.

I first made this for a friend who was going through a rough breakup. She took one bite and said, 'Wait, did you put magic in this?' We ended up standing at the counter eating straight from the skillet. Now whenever I make it, I think about how something so simple—just butter, lemon, and pasta—can feel like such a proper hug in bowl form.

Ingredients

• 2 boneless skinless chicken breasts: Slicing them into strips instead of whole breasts means more surface area for seasoning and faster cooking, which is a trick I learned from getting impatient and hungry
• 350 g dried spaghetti: I've found that thin spaghetti works better here than thick spaghetti or linguine because the brown butter clings so beautifully to the thinner strands
• 80 g unsalted butter: Unsalted is crucial here since you'll be adding salt elsewhere, and you want complete control over that brown butter flavor development
• 1 large lemon: Both zest and juice are nonnegotiable—the zest gives aromatic brightness while the juice provides that acidic pop that balances the rich butter
• 40 g freshly grated Parmesan: I've tried the pre-grated stuff and it just doesn't melt the same way, so please take the extra two minutes to grate it yourself
• 2 cloves garlic: Minced fine because nobody wants big chunks of raw garlic in their delicate butter sauce, speaking from unfortunate experience

Instructions

Get your water going first:

Bring a large pot of salted water to boil while you prep everything else—this multitasking moment saves so much time later

Season and slice the chicken:

Cut your chicken into strips and coat them with salt, pepper, and garlic powder, letting them sit while you heat up your skillet

Sear the chicken until golden:

Heat olive oil in a large skillet over mediumhigh heat and cook those chicken strips about 3 to 4 minutes per side until they're beautifully browned and cooked through, then transfer to a plate

Watch the butter transform:

Reduce heat to medium, add butter to the same skillet, and let it melt, foam, and turn golden brown with a gorgeous nutty smell—this takes about 3 minutes and requires your full attention

Build those aromatics:

Toss in the garlic, red pepper flakes if you're using them, and lemon zest, sautéing for just 30 seconds until the kitchen smells absolutely incredible

Bring it all together:

Add your cooked spaghetti, chicken, and lemon juice to the skillet with half the Parmesan, tossing everything together and adding that reserved pasta water as needed for a glossy sauce

Finish with the good stuff:

Remove from heat and stir in parsley and the remaining Parmesan, then taste and adjust your seasonings before serving with extra lemon wedges on the table

Save

This recipe has become my daughter's most requested birthday dinner. She asks for it every year instead of cake or pizza. Something about the bright lemon and comforting noodles just makes everything feel better, even on the worst days.

Getting That Brown Butter Right

The first few times I attempted brown butter, I burned it and had to start over with tears in my eyes. Then I learned to listen more than look—there's a moment when the violent bubbling settles down and you catch this toasty, nutty scent. That's when you know it's done. I keep my lemon zest and garlic measured out in a little bowl now, ready to throw in immediately because the butter keeps cooking even off the heat.

Making It Your Own

Sometimes I add a splash of heavy cream at the end when I want something extra indulgent. Other times I toss in baby spinach right after adding the pasta so it wilts just slightly. My sister makes this with shrimp instead of chicken and claims it's even better that way. The real beauty is how adaptable it is while staying delicious every single time.

Wine Pairings

Sauvignon Blanc is my go-to here because its citrus notes mirror the lemon while cutting through the rich butter. Pinot Grigio works beautifully too if you prefer something softer. My husband prefers a crisp Chardonnay that won't compete with the butter's nutty notes.

• Chill your wine glasses while you cook—the cold temperature makes everything taste fresher
• Squeeze your lemon wedges over individual bowls instead of the whole skillet so everyone can adjust brightness to their liking
• Leftovers reheat surprisingly well with just a tiny splash of water to loosen the sauce back up

Save

Some recipes feel like projects, but this one feels like coming home. I hope it brings that same cozy bright feeling to your kitchen table.

Recipe Questions & Answers

→ What does brown butter add to the dish?

Brown butter creates a nutty, caramelized flavor that adds richness and depth to the sauce. The milk solids toast as the butter melts, turning golden and releasing a warm, toasted aroma that pairs beautifully with bright lemon.

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken or substitute with sautéed vegetables like bell peppers, zucchini, or spinach. You can also use shrimp or keep it vegetarian-focused with just the pasta and sauce.

→ Why reserve pasta water?

Starchy pasta water helps emulsify the sauce, creating a silky texture that clings to the spaghetti. It also helps thicken the brown butter sauce and ensures even distribution of flavors.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon flavors and cuts through the rich butter sauce. The acidity balances the nutty brown butter and enhances the fresh herbs.

→ How do I prevent burning the butter?

Keep the heat at medium and watch closely as the butter foams and turns golden. Swirl the pan occasionally and remove from heat once you see brown bits and smell a nutty aroma—about 3 minutes total.

→ Can I use other pasta shapes?

Yes. While spaghetti works beautifully, linguine, fettuccine, or even penne can be substituted. Adjust cooking time according to package directions and ensure you achieve al dente texture.