Brown Butter Lemon Chicken Pasta (Printable Version)

Golden chicken spaghetti in nutty brown butter sauce with zesty lemon and Parmesan

# What You Need:

→ Poultry

01 - 2 boneless skinless chicken breasts (approximately 14 oz), cut 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 and Finishing

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

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
02 - Pat chicken strips dry with paper towels. Season evenly with kosher salt, black pepper, and garlic powder on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer and sear for 3 to 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 completely. Continue cooking, swirling the pan occasionally, until butter foams and develops golden-brown specks with a nutty aroma, about 3 minutes. Remove from heat immediately if butter starts to darken too quickly.
05 - Add minced garlic, red pepper flakes, and lemon zest to the brown butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Add the cooked spaghetti, sliced chicken, and lemon juice to the skillet. Pour in half of the grated Parmesan. Toss vigorously with tongs, adding reserved pasta water a tablespoon at a time as needed to create a glossy, emulsified sauce that coats the pasta evenly.
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 in warmed bowls with extra lemon wedges on the side.

# Expert Suggestions:

01 -
  • The brown butter creates this incredible nutty richness that makes you feel like you're eating restaurant food without any fuss
  • Lemon cuts through everything perfectly, making each bite feel simultaneously cozy and refreshing
  • It comes together in about 35 minutes but tastes like you spent all afternoon making it
02 -
  • That 1/2 cup of pasta water you reserve is liquid gold—it contains starch that helps emulsify the butter and lemon into a proper silky sauce instead of separating
  • Brown butter goes from perfectly golden to burned in seconds, so have your garlic and lemon zest measured and ready to throw in the moment it reaches that gorgeous amber color
  • The chicken needs to rest for a couple minutes after searing, which is why tenting it with foil helps keep it warm while you make the sauce
03 -
  • Use a lightcolored skillet so you can actually see the butter turning golden brown—dark pans make it nearly impossible to judge the color accurately
  • Grate your Parmesan from a wedge instead of buying pregrated cheese, as the anti-caking agents in packaged cheese prevent it from melting smoothly into the sauce
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