Pin Recipe The smell of brown butter hitting its nutty peak is one of those kitchen moments that stops me in my tracks every single time. I first made this on a rainy Tuesday when I had nothing but chicken, lemons, and a box of spaghetti, and now it is the dinner my friends actually request by name. Something about the way the toasted butter wraps around each strand of pasta makes everything feel fancy even on the most exhausted weeknights.
Last spring my sister came over after a terrible day at work, and I made this while she sat at my counter venting about her boss. She took one bite, went completely silent, and then looked up and said this is exactly what I needed. Now whenever she visits, she hovers near the stove waiting for the butter to turn golden, claiming she can tell when it hits the perfect stage by smell alone.
Ingredients
- 2 boneless skinless chicken breasts: Slice them into strips so they cook quickly and brown beautifully, and do not be afraid to let them develop a serious crust in the pan
- 350 g dried spaghetti: I grab whatever spaghetti is in my pantry but reserve that pasta water like my life depends on it because it is the secret to silky sauce
- 80 g unsalted butter: Unsalted matters here because you will control the seasoning yourself, and watch it like a hawk once it starts foaming
- 1 large lemon: Both the zest and juice are non negotiable, and microplane the zest right into the butter to capture every drop of those aromatic oils
- 2 cloves garlic: Freshly minced garlic burns fast so have it ready before you start the butter, and do not even think about using the jarred stuff
- 40 g freshly grated Parmesan: Buy a wedge and grate it yourself because pre grated cheese simply does not melt the same way into a glossy sauce
- 2 tbsp olive oil: This is just for searing the chicken, and save a splash for tossing at the end if things feel too dry
- Fresh parsley and red pepper flakes: Parsley adds brightness without overpowering, and those pepper flakes are entirely optional if heat is not your thing
Instructions
- Get your water going first:
- Bring a large pot of salted water to a boil, then cook the spaghetti until it is perfectly al dente because it will finish cooking in the sauce later, and definitely reserve that half cup of starchy pasta water before draining.
- Season your chicken well:
- Mix the salt, pepper, and garlic powder together and coat the chicken strips thoroughly, letting them sit while you heat up the pan so the seasoning has time to cling to the meat.
- Sear until golden:
- Heat the olive oil in a large skillet over medium high heat, add the chicken in a single layer, and let it cook undisturbed for 3 to 4 minutes per side until it develops that gorgeous golden crust we are after.
- Watch the butter closely:
- Remove the chicken and reduce the heat to medium, then add the butter and swirl it occasionally as it foams and turns a deep golden brown with that unmistakable nutty scent, which usually takes about 3 minutes but can happen faster so do not walk away.
- Build the flavor base:
- Toss in the garlic, red pepper flakes if you are using them, and all that lemon zest, stirring constantly for just 30 seconds until the garlic becomes fragrant but before it has a chance to brown and turn bitter.
- Bring it all together:
- Add the cooked spaghetti, seared chicken, and fresh lemon juice to the skillet along with half the Parmesan, tossing everything vigorously and adding splashes of that reserved pasta water until the sauce clings to each strand in a glossy, emulsified coat.
- Finish with the good stuff:
- Remove the pan from the heat completely, stir in the parsley and remaining Parmesan, taste everything, and adjust the salt and pepper until it sings, then serve immediately with extra lemon wedges on the table.
Pin Recipe This recipe has become my go to for nights when I want comfort food but nothing too heavy. Something about the bright lemon cutting through that rich toasted butter just works.
Making It Your Own
I have made endless variations of this, sometimes swapping in shrimp that cook in mere minutes or loading it with roasted vegetables when I need something lighter. The brown butter and lemon foundation works with practically anything.
Wine That Actually Pairs
A crisp Sauvignon Blanc or Pinot Grigio cuts right through the butter while complementing the lemon, and I keep a bottle chilled specifically for nights I make this pasta. The wine in the glass somehow makes every bite taste even better.
Getting Ahead
You can slice the chicken and mix the seasonings up to a day in advance, and I often zest my lemon and grate the Parmesan while I am waiting for the water to boil. Those tiny preparations make the actual cooking feel effortless.
- Cook the pasta slightly less than the package directs since it finishes in the sauce
- Keep your butter wrapped in foil until the moment you need it to prevent oxidation
- Warm your serving bowls in the oven for a few minutes so the pasta stays hot longer
Pin Recipe The first time I made this for myself instead of company, I ate it standing right over the stove because I could not wait another second. Sometimes the best meals are the ones you do not have to share.
Recipe FAQs
- → How do I achieve the perfect brown butter?
Melt the butter over medium heat and continue cooking while swirling occasionally. Watch for the milk solids to settle at the bottom and turn golden brown with a nutty aroma, about 3 minutes. Remove from heat immediately to prevent burning.
- → Can I prepare this dish ahead of time?
Cook the chicken and prepare components separately, but assemble and finish the dish just before serving. Brown butter is best used immediately for optimal flavor and texture.
- → What can I substitute for chicken?
Shrimp works beautifully and cooks quickly in the same time frame. For a vegetarian version, omit the protein and add roasted asparagus, mushrooms, or zucchini to the pasta.
- → Why do I need to reserve pasta cooking water?
Starchy pasta water helps emulsify the brown butter sauce, creating a glossy coating that clings to the noodles. It also helps adjust consistency if the sauce thickens too much.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon and buttery richness beautifully, cutting through the richness while enhancing the citrus notes.
- → How do I prevent the chicken from drying out?
Slice the breasts into strips to increase surface area for even cooking and reduce overall cooking time. Don't overcook—sear 3-4 minutes per side until just cooked through.