Brown Butter Lemon Chicken Pasta (Printer-friendly)

Seared chicken and spaghetti tossed in nutty brown butter with bright lemon zest, garlic, and fresh parsley.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), sliced 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 & Finishing

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

# Steps:

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.
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 for 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 Advice:

01 -
  • It tastes fancy enough for company but comes together faster than ordering takeout.
  • The nutty brown butter and bright lemon create a sauce that clings to every strand of pasta without feeling heavy.
  • You only need one skillet after the pasta boils, which means less cleanup and more time to actually enjoy dinner.
  • Leftovers reheat beautifully with a splash of water or broth to bring the sauce back to life.
02 -
  • Brown butter waits for no one, so stay by the stove and swirl the pan constantly once it starts foaming or you'll end up with black butter and a smoky kitchen.
  • Don't skip reserving the pasta water, that starchy liquid is what turns a pile of ingredients into a silky, cohesive sauce.
  • If your chicken is thick, pound it to an even thickness before slicing so the strips cook at the same rate and stay juicy.
03 -
  • Use a light colored skillet when browning butter so you can see the color change clearly and pull it off the heat at the perfect moment.
  • Zest the lemon before you juice it, it's much easier to zest a whole lemon than a juiced half.
  • If you're cooking for a crowd, double the recipe and use two skillets so everything stays hot and the pasta doesn't clump.
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