Save I stumbled upon this recipe on a Tuesday evening when I had random ingredients and no energy for anything complicated. Something about the way brown butter smells like toasted nuts grabbed me, and suddenly I was obsessively stirring a skillet of melting butter while pasta water bubbled furiously nearby. Now it is the dinner I make when I want people to think I tried harder than I actually did.
Last summer my sister visited and I threw this together without really thinking about it. She literally stopped mid conversation, took another bite, and asked what restaurant I ordered it from. That moment when someone genuinely enjoys food you made casually might be the best feeling in home cooking.
Ingredients
- Chicken breasts: Slicing them into strips means they cook faster and every bite gets seasoned properly
- Spaghetti: The thin strands grab that brown butter sauce better than thick pasta
- Unsalted butter: You can control the salt level better and watch it brown without worrying about overseasoning
- Lemon: Both zest and juice are essential here, the zest carries the bright oils while the juice cuts through the richness
- Garlic: Freshly minced gives you those little bursts of flavor in every forkful
- Red pepper flakes: Even if you do not love heat, just a tiny bit wakes everything up
- Parmesan: Freshly grated melts into the sauce instead of sitting in sad clumps
- Fresh parsley: Adds this little pop of color and freshness that makes the dish look complete
Instructions
- Get the pasta going first:
- Boil salted water and cook spaghetti until it still has some bite, then save some of that starchy water before draining
- Season the chicken:
- Pat the strips dry, then sprinkle with salt, pepper, and garlic powder so every piece is evenly coated
- Sear the chicken:
- Heat olive oil until it shimmers and cook the chicken until golden on both sides, then set it aside to rest
- Make the magic butter:
- Melt butter in the same skillet and keep cooking past the foaming stage until it turns golden brown and smells toasted
- Add the aromatics:
- Toss in garlic, red pepper flakes, and lemon zest for just thirty seconds so they bloom without burning
- Bring it together:
- Add the pasta, chicken, and lemon juice to the skillet, tossing with Parmesan and pasta water until glossy
- Finish with fresh herbs:
- Stir in parsley and the rest of the Parmesan, then taste and adjust seasoning before serving
Save My friend Mark claims he could eat this three times a week, and honestly I do not judge him. There is something about the combination of nutty butter, bright lemon, and seared chicken that just works on every level.
Making It Your Own
Sometimes I toss in spinach or cherry tomatoes right after the garlic so they wilt slightly in the brown butter. The juice from the tomatoes mixes with the sauce and creates this incredible lightened version that still feels indulgent.
Perfect Pairings
A simple arugula salad with a vinaigrette cuts through the richness beautifully. The peppery greens and acidic dressing balance the nutty pasta so nothing feels too heavy on the palate.
Leftovers That Actually Work
This reheats surprisingly well if you add a splash of water and warm it gently in a skillet. The sauce comes back together and you honestly cannot tell it was not freshly made.
- Store in an airtight container for up to three days
- Add a little lemon juice when reheating to brighten the flavors
- The pasta will absorb more sauce overnight, so do not worry if it looks drier
Save Hope this becomes one of those recipes you keep coming back to when you want something special but simple.
Recipe FAQ
- → How do I know when the butter is properly browned?
Watch for the butter to foam and turn a deep golden color with a rich, nutty aroma. This takes about 3 minutes over medium heat. The solids at the bottom will be light brown, not dark or blackened. Stir occasionally and don't walk away—it can burn quickly.
- → Can I prepare the chicken ahead of time?
Yes, season and slice the chicken up to 2 hours in advance. Store it covered in the refrigerator. You can also cook it fully ahead and reheat gently in the brown butter sauce, though searing fresh chicken just before serving yields the best texture.
- → What if I don't have fresh lemon?
Fresh lemon is important for brightness, but bottled lemon juice works in a pinch—use about 1.5 tablespoons. However, the zest is particularly flavorful, so try to use fresh citrus if possible. Meyer lemons are especially nice for this dish.
- → How do I prevent the chicken from drying out?
Don't overcook it. Sear for 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C). The sauce will keep the chicken moist when combined. Slicing the breasts into strips before cooking also helps them cook faster and stay tender.
- → Can I substitute the pasta?
Absolutely. Any medium-weight pasta works well—linguine, pappardelle, or even gnocchi are excellent choices. Avoid very delicate pastas like angel hair, which can get lost in the sauce. Cook until al dente to maintain texture.
- → Is this dish vegetarian-friendly?
The base brown butter and lemon sauce is vegetarian. Simply omit the chicken and add roasted vegetables like mushrooms, asparagus, or sun-dried tomatoes for heartiness. You may want to increase the Parmesan or add cream for richness.