Brown Butter Lemon Chicken Pasta (Printable)

Tender chicken and spaghetti in a nutty brown butter sauce 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
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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Season the chicken strips evenly with salt, pepper, and garlic powder on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips and sear for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Reduce heat to medium. Add butter to the skillet and let melt. Continue cooking, swirling the pan 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, and lemon zest to the brown butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Add cooked spaghetti, chicken, and lemon juice to the skillet. Toss well to coat, adding half the Parmesan and reserved pasta water as needed to create a glossy, emulsified sauce.
07 - Remove from heat. Stir in parsley and remaining Parmesan. Adjust seasoning with additional salt and pepper if desired. Serve immediately with extra lemon wedges on the side.

# Expert Tips:

01 -
  • The brown butter creates this incredible nutty richness that makes people think you spent hours on the sauce
  • Everything cooks in one skillet, so you have minimal cleanup despite the fancy presentation
  • The bright lemon cuts through the richness, keeping each bite perfectly balanced and addictive
02 -
  • Brown butter goes from perfect to burnt in seconds, so stay right there and watch it like a hawk
  • The reserved pasta water is essential for creating that silky, glossy sauce that clings to every strand
  • Room temperature ingredients help the sauce emulsify better than cold ones straight from the fridge
03 -
  • Pat your chicken completely dry before seasoning so it develops a proper sear instead of steaming in its own moisture
  • Use a light colored pan so you can actually see the butter turning golden brown, stainless steel or enameled cast iron both work beautifully
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