Brown Butter Lemon Chicken Pasta (Print Version)

Tender chicken and spaghetti in a rich brown butter lemon sauce with fresh herbs and Parmesan.

# 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

# Method:

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 3–4 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 (about 3 minutes). Watch carefully to avoid burning.
05 - Add minced garlic, red pepper flakes (if using), 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. Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • The brown butter creates this incredible nutty depth that makes the dish taste like you spent hours simmering a complex sauce
  • Its one of those rare pasta dishes that feels elegant and comforting simultaneously, perfect for both casual dinners and when you want to impress someone
02 -
  • The transition from melted butter to brown butter happens in seconds, so stay right by the pan and trust your nose more than your eyes
  • That reserved pasta water is your secret weapon for creating a silky, emulsified sauce that clings to every strand of spaghetti
03 -
  • Grate your lemon zest before juing the lemon, it is so much harder to zest a half-squeezed fruit
  • Room temperature butter browns more evenly and predictably than cold straight-from-the-fridge butter
Go Back