Brown Butter Lemon Chicken Pasta (Printable)

Tender chicken and spaghetti in nutty brown butter with bright lemon and fresh herbs. Easy Italian-American comfort food.

# 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
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

# How To Make:

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, approximately 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.

# Top Suggestions:

01 -
  • It turns simple pantry staples into something that tastes like you spent an hour in the kitchen.
  • The brown butter adds a nutty warmth that makes even basic spaghetti feel luxurious.
  • You get protein, carbs, and brightness all in one pan with barely any cleanup.
  • Leftovers reheat beautifully with a splash of water and a little extra Parmesan.
02 -
  • Brown butter can go from perfect to burnt in seconds, so stay at the stove and watch for that golden color and nutty smell.
  • Always reserve pasta water before draining, its starch helps the sauce emulsify and cling instead of pooling at the bottom of the bowl.
  • Let the chicken rest for a minute after searing so the juices settle, otherwise they will run out and make the dish watery.
03 -
  • Grate your Parmesan fresh, the pre grated stuff does not melt as smoothly and can make the sauce grainy.
  • Use a light hand with the lemon juice at first, you can always add more but you cannot take it back once it is too tart.
  • If you are making this for a crowd, brown the butter in batches and keep it warm, it holds its flavor better than reheating.
Go Back