Save Theres something magical that happens when butter turns golden brown in a pan. I discovered this pasta on a rainy Tuesday when I needed to use up some chicken and a lonely lemon sitting on my counter. The way the nutty aroma fills your kitchen is absolutely intoxicating.
My sister was visiting from out of town when I first made this. She actually stopped mid conversation to ask what smelled so incredible. We ended up eating it straight from the skillet while standing at the counter because neither of us could wait to sit down.
Ingredients
- 2 boneless skinless chicken breasts: Slice them into strips so they cook quickly and evenly, plus more surface area means better seasoning absorption
- 350 g dried spaghetti: The long strands catch the brown butter sauce beautifully, but linguine works great too if thats what you have
- 80 g unsalted butter: Unsalted is crucial here since you control the seasoning, and it browns more predictably than salted
- 1 large lemon: Both the zest and juice are needed for that signature bright flavor that cuts through the rich butter
- 2 cloves garlic: Finely minced so it melts into the sauce rather than leaving chunky bits
- 40 g freshly grated Parmesan: Freshly grated makes all the difference for melting smoothly into the glossy sauce
- 2 tbsp olive oil: Has a higher smoke point than butter, perfect for getting a good sear on the chicken
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil, cook spaghetti until al dente, then reserve that precious pasta water before draining
- Season the chicken strips:
- Mix the salt, pepper, and garlic powder in a small bowl then coat the chicken evenly
- Sear the chicken:
- Heat olive oil over medium high heat, add chicken strips and cook 3 to 4 minutes per side until golden and cooked through
- Make the brown butter:
- Reduce heat to medium, add butter and let it melt, then keep cooking and swirling until it foams and turns golden brown with a nutty aroma
- Add the aromatics:
- Stir in garlic, red pepper flakes if using, and lemon zest, cooking just 30 seconds until fragrant
- Bring it all together:
- Add cooked spaghetti, chicken, lemon juice, and half the Parmesan to the skillet, tossing well and adding pasta water as needed
- Finish and serve:
- Remove from heat, stir in parsley and remaining Parmesan, adjust seasoning, then serve immediately with extra lemon wedges
Save This recipe has become my go to for weeknight dinners when I want something special but dont have hours to cook. My husband actually requested it for his birthday dinner, which says a lot.
Making It Your Own
Some nights I swap the chicken for shrimp when I want something lighter. Other times I add a handful of baby spinach at the end just to feel a little better about all that butter. The beauty is how adaptable the brown butter base is.
Timing Is Everything
Ive learned to start the pasta water first since the sauce comes together fast. Nothing worse than having perfect brown butter but undercooked pasta. Have everything measured and ready before you turn on the stove.
Leftover Secrets
If you somehow have leftovers, they reheat surprisingly well with a splash of water to loosen the sauce. The flavors actually meld together overnight and taste even better the next day.
- Store in an airtight container for up to 3 days
- Reheat gently over medium low heat, not the microwave
- Add a squeeze of fresh lemon before serving leftovers
Save Theres something so comforting about a dish that comes together this easily yet tastes like it came from a restaurant. Hope it becomes a favorite in your kitchen too.
Common Questions
- → Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs work wonderfully. They're more forgiving and stay juicier. Adjust cooking time slightly if using thicker pieces, aiming for an internal temperature of 165°F.
- → What if I don't have fresh lemon?
Bottled lemon juice can substitute, though fresh lemon provides superior brightness. Use about 3 tablespoons bottled juice and reduce the zest requirement. For best results, try to find fresh lemons at your market.
- → How do I know when the butter is properly browned?
Watch for a golden-amber color and a rich, nutty aroma reminiscent of toasted nuts. You'll see brown milk solids settling at the pan's bottom. This typically takes 2-3 minutes. Remove from heat immediately once achieved to prevent burning.
- → Can this dish be made vegetarian?
Absolutely. Omit the chicken and increase Parmesan to 60g, or add sautéed mushrooms, asparagus, or spinach for substance. The brown butter sauce shines with vegetables and pasta alone.
- → What wine pairs best with this dish?
Crisp white wines complement the bright lemon flavors beautifully. Sauvignon Blanc or Pinot Grigio are ideal choices, offering acidity that balances the rich brown butter sauce.
- → Can I make this ahead of time?
This dish is best served immediately while the pasta maintains its texture. However, you can prep ingredients in advance: cook pasta and chicken separately, then combine with the warm brown butter sauce just before serving.