Brown Butter Lemon Chicken Pasta (Printable)

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

# What You 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 and Finishing

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

# How To Make:

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 chicken strips with salt, pepper, and garlic powder, coating evenly on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
04 - Reduce heat to medium. Add butter to the skillet and let melt. Continue cooking, swirling 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. Sprinkle in half the Parmesan cheese. Toss well, adding reserved pasta water as needed to create a glossy, cohesive sauce that coats the pasta evenly.
07 - Remove from heat. Stir in parsley and remaining Parmesan. Adjust seasoning with additional salt and pepper if needed. Serve immediately with extra lemon wedges on the side.

# Expert Tips:

01 -
  • The brown butter creates this incredible nutty richness that makes the dish taste way more complicated than it actually is
  • Everything comes together in one skillet, meaning less cleanup and more time to actually enjoy dinner
  • The bright lemon cuts through the richness perfectly, making each bite feel balanced and crave-worthy
02 -
  • Brown butter can go from perfect to burned in seconds, so once you smell that nutty aroma and see golden specks, immediately move on to the next step
  • The pasta water is not optional, its the secret ingredient that emulsifies the butter and lemon into that restaurant-quality silky sauce
  • Room temperature chicken will sear more evenly than cold from the fridge, so try to let it sit out for about fifteen minutes before cooking
03 -
  • Zest your lemon before juicing it, its infinitely easier to maneuver when the fruit is still whole
  • Grate your Parmesan fresh from a wedge, those pre-grated containers often contain anti-caking agents that prevent smooth melting
  • Have all your ingredients prepped and measured before you start the brown butter, because once it reaches that perfect color, you need to move fast
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