Brown Butter Lemon Chicken Pasta (Printer version)

Tender chicken and spaghetti in a silky brown butter lemon sauce with fresh herbs and Parmesan. Quick, elegant, and simply delicious.

# 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 ounces 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, optional
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

# 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.
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, 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.
08 - Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but you're done in 35 minutes flat.
  • The brown butter gives you that deep, nutty richness you usually only get from slow-cooked sauces.
  • Lemon keeps everything bright and balanced so it never feels too heavy.
  • You probably have most of these ingredients sitting in your pantry right now.
02 -
  • Brown butter can go from perfect to burnt in seconds, so stay close to the stove and watch for that golden color and nutty smell.
  • Don't skip the pasta water, it's the secret to making the sauce creamy and cohesive instead of greasy and separated.
  • If your chicken is thick, pound it gently or slice it thinner so it cooks evenly and doesn't dry out.
03 -
  • Use a light-colored skillet when browning butter so you can see the color change and catch it at the perfect moment.
  • Grate your Parmesan fresh from a block, the pre-grated stuff doesn't melt as smoothly and the flavor isn't as sharp.
  • If you want extra richness, stir in a tablespoon of cream or a pat of butter at the very end for a silkier finish.
Return