Brown Butter Lemon Chicken Pasta

The first time I made brown butter, I stood at the stove watching the milk solids sizzle and turn golden, completely mesmerized by the transformation from ordinary butter into something nutty and fragrant. I added lemon and garlic on a whim that afternoon, tossing it with whatever pasta I had in the pantry and some leftover chicken. My husband walked in from work and immediately asked what smelled so incredible. That spontaneous dinner became one of those recipes I keep coming back to because it never fails to make the whole house feel warm and inviting.

Last spring, my sister came over for dinner after a particularly long week at work, and I made this pasta because I knew the lemon would feel refreshing and the brown butter would be comforting. She took her first bite, closed her eyes, and literally stopped talking for a full minute. Now whenever she visits, she gives me this look that says I know what I want for dinner. Weve actually started calling it her birthday pasta even though her birthday is in December.

Ingredients

• Chicken breasts: Slice them into strips while theyre still slightly chilled for cleaner cuts and more even cooking
• Kosher salt: I use this for seasoning because the flakes adhere better to the chicken than table salt
• Garlic powder: This adds a subtle savory base note that complements the fresh garlic later
• Dried spaghetti: The thin strands really grab onto the brown butter sauce beautifully
• Unsalted butter: Starting with unsalted lets you control exactly how salty the final dish becomes
• Lemon: Both the zest and juice are essential for cutting through all that rich butter
• Fresh garlic: Minced finely so it distributes evenly through every bite
• Parmesan cheese: Grate it fresh yourself because pre grated just doesnt melt the same way
• Fresh parsley: Adds a little pop of color and fresh flavor to finish the dish

Instructions

Get the pasta water going:

Bring a large pot of salted water to a boil while you prep everything else

Season the chicken:

Pat the chicken strips dry and season them generously with salt, pepper, and garlic powder on both sides

Cook the spaghetti:

Cook the pasta until al dente, then reserve that precious half cup of starchy pasta water before draining

Sear the chicken:

Heat olive oil in a large skillet over medium high heat and cook the chicken about 3 to 4 minutes per side until golden and cooked through

Make the magic brown butter:

Add butter to the skillet and let it melt, swirling occasionally until it foams and turns golden brown with a gorgeous nutty aroma

Add the aromatics:

Stir in the minced garlic, red pepper flakes if using, and lemon zest and let them sizzle for about 30 seconds

Bring it all together:

Add the cooked spaghetti, chicken, and lemon juice to the skillet, tossing well and adding pasta water as needed for a glossy sauce

Finish and serve:

Stir in the parsley and remaining Parmesan, then serve immediately with extra lemon wedges on the side

Save

This pasta has become my go to for dinner guests because it looks elegant but comes together so quickly that I can spend time with people instead of being stuck in the kitchen. Theres something about the way the brown butter coats each strand of spaghetti that makes the dish feel special without being fussy.

Getting That Perfect Brown Butter

Ive learned to really pay attention to the sound of the butter as it browns. It starts with that aggressive sizzle, then quiets down as the water evaporates, and finally starts crackling again as the milk solids brown. That second crackle is your signal to start watching the color intensely. I keep a light colored bowl nearby so I can pour the butter in if it starts browning too quickly.

Making It Your Own

Sometimes I add a handful of fresh spinach right at the end so it wilts slightly in the hot pasta. Other times I finish it with some toasted pine nuts for extra crunch. The beauty of this dish is how forgiving it is while still feeling sophisticated enough for company.

Serving Suggestions

A simple green salad with a bright vinaigrette balances the richness perfectly. I love serving this with crusty bread for soaking up any extra sauce.

• A crisp white wine like Sauvignon Blanc cuts through the butter beautifully
• Roasted asparagus or broccoli makes a nice vegetable side
• Keep extra lemon wedges at the table because people love adding more acid

Save

Every time I make this dish, I remember why simple ingredients treated with a little care can be the most satisfying meals of all. Theres something almost meditative about watching butter transform into something extraordinary.

Recipe FAQs

→ What makes brown butter special in this dish?

Brown butter develops a rich, nutty flavor as the milk solids toast in the melted butter. This creates a deeper, more complex sauce base that perfectly complements the bright lemon and tender chicken.

→ Can I use a different pasta shape?

Absolutely. While spaghetti works beautifully to catch the brown butter sauce, linguine, fettuccine, or even penne would be delicious. Just adjust cooking time accordingly for the shape you choose.

→ How do I know when the butter is properly browned?

Watch for the butter to foam, then continue cooking until the foam subsides and you see golden brown specks at the bottom. You'll notice a nutty aroma—remove from heat immediately as it can burn quickly.

→ What can I substitute for chicken?

Shrimp works wonderfully with the lemon butter flavors. For a vegetarian version, try white beans or sautéed vegetables like asparagus and peas. The brown butter sauce pairs well with many proteins.

→ Why reserve pasta cooking water?

The starchy pasta water helps emulsify the brown butter sauce, making it glossy and cling to the spaghetti. Add it gradually until you reach your desired sauce consistency.

→ Can I make this dish ahead?

Brown butter sauce is best made fresh as it can separate when reheated. However, you can season and slice the chicken ahead of time. The dish comes together so quickly that last-minute prep is minimal.