Save The smell hit me before I even plated it: toasted hazelnuts and citrus, except there were no hazelnuts anywhere near my stove. That was brown butter doing its thing, and I finally understood why chefs make such a fuss about it. I'd been intimidated by the technique for months, convinced I'd burn it, but one Wednesday night with a lemon rolling around my counter and leftover chicken in the fridge, I decided to stop overthinking. The pasta came together in less time than it took to convince myself to start, and I've been making it on repeat ever since.
I made this for my sister after she had her second kid, and she texted me at midnight asking for the recipe. She said it was the first thing she'd eaten in weeks that didn't taste like obligation. That's when I realized this dish had a quiet superpower: it feels indulgent without requiring you to be at your best. You can make it tired, distracted, or with a toddler hanging off your leg, and it still turns out golden and satisfying.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the butter and lemon without drying out.
- Kosher salt and black pepper: Season generously; pasta needs more salt than you think, and bland chicken is a tragedy.
- Garlic powder: A small amount on the chicken adds baseline flavor that builds under the fresh garlic later.
- Dried spaghetti: Long noodles grab the sauce better than short shapes, and spaghetti twirls like it was born for brown butter.
- Unsalted butter: The star of the dish, it browns into something nutty and almost sweet when you let it.
- Lemon zest and juice: The zest goes in early for fragrance, the juice at the end for brightness.
- Garlic cloves: Fresh and minced, they bloom in the butter without overpowering the lemon.
- Crushed red pepper flakes: Optional, but they add a gentle warmth that makes the whole dish more interesting.
- Parmesan cheese: Freshly grated melts into the sauce and adds salty, umami backbone.
- Fresh parsley: A handful at the end keeps things feeling bright and alive.
- Olive oil: For searing the chicken without burning the butter too early.
- Extra lemon wedges: Some people like an extra squeeze at the table, and I'm one of them.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Season and Sear the Chicken:
- Pat the chicken strips dry, then season them with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium high heat and sear the chicken for 3 to 4 minutes per side until golden and cooked through, then transfer to a plate and cover loosely.
- Brown the Butter:
- Lower the heat to medium and add the butter to the same skillet. Let it melt and foam, swirling the pan occasionally, until it turns golden brown and smells like toasted nuts, about 3 minutes. Watch it closely because it can go from perfect to burnt in seconds.
- Bloom the Aromatics:
- Toss in the minced garlic, red pepper flakes, and lemon zest. Stir for about 30 seconds until fragrant and the garlic just starts to soften.
- Toss Everything Together:
- Add the drained spaghetti, seared chicken, lemon juice, and half the Parmesan to the skillet. Toss everything together, adding splashes of the reserved pasta water until the sauce clings to the noodles in a glossy, silky way.
- Finish and Serve:
- Remove the skillet from the heat and stir in the parsley and remaining Parmesan. Taste and adjust the seasoning with more salt or pepper if needed, then serve immediately with extra lemon wedges on the side.
Save The first time I served this to friends, one of them scraped his plate so clean I thought he might lick it. He looked up, embarrassed, and said he hadn't realized how hungry he was until he tasted the lemon and butter together. I didn't tell him I'd almost skipped browning the butter because I was running late. Some of the best things happen when you don't skip the small steps, even when you're tempted.
Choosing Your Chicken
I slice the breasts into strips instead of leaving them whole because they cook faster and give you more caramelized edges. If you pound them thin first, they'll cook even more evenly, but I usually skip that step on weeknights. Thighs work too if you prefer dark meat, just add a minute or two to the searing time and don't worry if they're a little less tidy looking.
Making It Your Own
This recipe is forgiving in the best way. I've swapped the chicken for shrimp and cooked them right in the brown butter, which took all of four minutes. A splash of cream makes it richer if you're in that mood, and sometimes I throw in baby spinach or peas at the end just to feel like I'm eating a vegetable. If you want it vegetarian, leave out the chicken entirely and add white beans or roasted mushrooms.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a few tablespoons of water or broth to a skillet and toss everything over medium heat until it loosens up again. Don't microwave it unless you have to, the texture suffers and the butter separates.
- Store in an airtight container and keep the lemon wedges separate so they don't make things soggy.
- If you're meal prepping, cook the pasta just shy of al dente so it doesn't turn mushy when reheated.
- You can freeze the cooked chicken on its own, but I don't recommend freezing the finished pasta dish.
Save This is the kind of dinner that makes weeknights feel less like a checklist and more like a choice you're happy you made. It's quick, it's cozy, and it tastes like you tried harder than you did.
Recipe FAQ
- → How do I achieve perfect brown butter without burning it?
After melting the butter over medium heat, swirl the skillet occasionally and watch closely. It should foam and turn golden with a nutty aroma in about 3 minutes. Remove from heat immediately once it reaches that stage, as it can quickly burn. Use medium heat rather than high to maintain better control.
- → Can I prepare this dish ahead of time?
Cook the components separately and assemble just before serving for best results. You can prepare the chicken and cook the pasta up to 2 hours ahead, refrigerating them separately. Reheat gently and prepare the brown butter sauce fresh to maintain its nutty flavor and glossy texture.
- → What can I substitute for chicken?
Shrimp is an excellent substitution, requiring only 2-3 minutes per side to cook. For a vegetarian version, omit the protein and add roasted vegetables like zucchini, bell peppers, or sun-dried tomatoes. You can also use scallops or white fish for variation.
- → How do I achieve the glossy sauce consistency?
Reserve pasta cooking water before draining—this starchy water emulsifies with the brown butter to create a silky coating. Add it gradually while tossing, using just enough to coat the pasta without making it watery. The Parmesan also contributes to the sauce's richness.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon brightness and rich brown butter. Albariño or Vermentino are also excellent choices. Avoid heavily oaked whites that might overpower the delicate lemon and nutty butter flavors.
- → Can I add cream to this dish?
Yes, a splash of heavy cream or crème fraîche adds extra richness. Stir it in after removing from heat, or add it to the brown butter before the pasta. Use about 2-3 tablespoons for a creamier sauce without overwhelming the lemon brightness.