Brown Butter Lemon Chicken Pasta (Print)

Tender seared chicken and spaghetti tossed in nutty brown butter with bright lemon and fresh herbs.

# Ingredients:

→ 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 & Finishing

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

# Directions:

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 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, approximately 3 minutes. Watch carefully to avoid burning.
05 - Add minced garlic, red pepper flakes, and lemon zest. Sauté 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 Tips:

01 -
  • It tastes like something from a candlelit bistro but comes together in the time it takes to boil pasta.
  • Brown butter adds a depth you can't get from olive oil alone, almost like toasted hazelnuts meeting sunshine.
  • The lemon cuts through the richness just enough to make you want another forkful.
  • Leftovers reheat beautifully with a splash of water and a quick toss in the pan.
02 -
  • Don't walk away while browning butter; it goes from perfect to burnt in about ten seconds.
  • Reserve pasta water before draining, it's the secret to a silky sauce that actually sticks.
  • If the sauce looks too thick, add pasta water a tablespoon at a time instead of plain water.
  • Let the chicken rest on the plate while you make the sauce so it stays juicy and doesn't dry out.
03 -
  • Use a light colored pan when browning butter so you can see the color change and catch it at the perfect moment.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon.
  • If you want extra creaminess, stir in a tablespoon of cream cheese or mascarpone at the end.
  • Toast the Parmesan rinds in the pasta water for a deeper flavor, then fish them out before draining.
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