Brown Butter Lemon Chicken Pasta (Printable Version)

Seared chicken with spaghetti in nutty brown butter sauce, finished with bright lemon and fresh herbs. Ready in 35 minutes.

# Needed Ingredients:

→ 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, about 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 -
  • The brown butter creates an incredibly nutty, rich sauce that feels luxurious but comes together in minutes
  • Everything happens in one pan (minus the pasta water), meaning less cleanup and more flavor
02 -
  • I've burned countless batches of brown butter by walking away for literally ten seconds—stay right there and watch it transform
  • The pasta water is your secret weapon for creating that silky restaurant-style sauce that clings to every strand
03 -
  • Grate your Parmesan fresh from a block—pre-grated cheese often has anti-caking agents that prevent it from melting smoothly
  • Room temperature butter browns more evenly than cold butter straight from the fridge
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