# Ingredient List:
→ 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, season chicken strips evenly with kosher salt, black pepper, and garlic powder on both sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken strips and sear 3 to 4 minutes per side until golden brown and cooked through. Transfer to a clean plate and tent loosely with aluminum foil.
04 - Reduce heat to medium. Add unsalted butter to the skillet and allow it to melt completely. Continue cooking, swirling occasionally, until the butter foams and turns golden brown with a rich, nutty aroma, approximately 3 minutes. Monitor carefully to prevent burning.
05 - Add minced garlic, crushed red pepper flakes, and lemon zest to the brown butter. Sauté for 30 seconds until fragrant and well combined.
06 - Add cooked spaghetti, seared chicken, lemon juice, and half the Parmesan cheese to the skillet. Toss thoroughly, adding reserved pasta water gradually as needed to achieve a glossy, silky sauce consistency.
07 - Remove skillet from heat. Stir in fresh parsley and remaining Parmesan cheese. Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately with extra lemon wedges on the side.
