Brown Butter Lemon Chicken Pasta (Print Version)

Tender chicken and spaghetti in nutty brown butter with bright lemon, garlic, and herbs.

# What You'll 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 (optional)
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 the chicken strips with salt, pepper, and garlic powder, coating evenly 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 to keep warm.
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, about 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, being careful not to burn the garlic.
06 - Add cooked spaghetti, seared chicken, and lemon juice to the skillet. Toss well, adding half the Parmesan and reserved pasta water as needed to create a glossy, emulsified sauce that coats the pasta evenly.
07 - Remove from heat. Stir in parsley and remaining Parmesan. Adjust seasoning with salt and pepper to taste. Serve immediately with extra lemon wedges on the side.

# Expert Suggestions:

01 -
  • The brown butter sauce creates this incredible depth you would not expect from such simple ingredients
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • Do not walk away from the butter once it starts foaming because brown butter can turn to burnt butter in seconds
  • The pasta water is crucial for creating that glossy restaurant style sauce
03 -
  • Cut your chicken into even sized strips so everything finishes cooking at the same time
  • Room temperature butter browns more evenly than cold straight from the fridge
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