Brown Butter Lemon Chicken Pasta

Experience the perfect harmony of flavors with this Brown Butter Lemon Chicken Pasta. This luscious dish features tender, golden-seared chicken breast strips and spaghetti tossed in a rich, nutty brown butter sauce. Infused with bright lemon zest and a hint of fresh herbs, it is a sophisticated yet easy Italian-American meal that brings gourmet quality to your weeknight table.

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The magic of this recipe lies in the browning of the butter, also known as 'beurre noisette.' As the butter melts and foams, the milk solids toast to a beautiful golden brown, releasing an incredible fragrance that serves as the aromatic base for the entire dish. Combined with freshly grated Parmesan and a splash of pasta water, it creates a silky, glossy sauce that coats every strand of spaghetti.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g), sliced into strips; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/2 tsp garlic powder
• Pasta: 350 g (12 oz) dried spaghetti
• Sauce: 80 g (6 tbsp) unsalted butter; Zest and juice of 1 large lemon (about 2 tbsp juice); 2 cloves garlic, finely minced; 1/4 tsp crushed red pepper flakes (optional); 40 g (1/2 cup) freshly grated Parmesan cheese; 2 tbsp chopped fresh parsley
• For Searing & Finishing: 2 tbsp olive oil; Extra lemon wedges, for serving

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.

Step 2

Meanwhile, season the chicken strips with salt, pepper, and garlic powder.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.

Step 4

Reduce heat to medium. Add butter to the skillet and let it melt. Continue cooking, swirling occasionally, until butter foams and turns golden brown with a nutty aroma (about 3 minutes). Watch carefully to avoid burning.

Step 5

Add minced garlic, red pepper flakes (if using), and lemon zest. Sauté 30 seconds until fragrant.

Step 6

Add cooked spaghetti, chicken, lemon juice, and half the Parmesan to the skillet. Toss well, adding reserved pasta water as needed to create a glossy sauce.

Step 7

Remove from heat. Stir in parsley and remaining Parmesan. Adjust seasoning with salt and pepper to taste.

Step 8

Serve immediately with extra lemon wedges.

Zusatztipps für die Zubereitung

To ensure your butter browns perfectly without burning, use a light-colored skillet so you can monitor the color change. Have all your ingredients prepped and ready (mise en place) before starting the sauce, as the transition from golden brown to burnt happens quickly.

Varianten und Anpassungen

For an even richer experience, stir in a splash of heavy cream when tossing the pasta. If you prefer seafood, substitute the chicken strips with large shrimp. For a vegetarian version, simply omit the poultry and consider adding sautéed mushrooms or spinach for extra texture.

Serviervorschläge

Serve this pasta immediately while the sauce is at its most velvety. It pairs exceptionally well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. Offer extra lemon wedges on the side for those who enjoy an extra punch of citrus.

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This Brown Butter Lemon Chicken Pasta is a testament to how simple techniques can transform basic ingredients into a masterpiece. Enjoy the balance of zesty, nutty, and savory flavors in every bite!

Recipe FAQs

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

Watch for the butter to foam and turn a rich golden-brown color with a nutty aroma. This takes about 3 minutes over medium heat. Listen for a gentle crackling sound, but watch carefully to avoid burning—the line between perfectly browned and burnt is quick.

→ Can I prepare the chicken ahead of time?

Yes. Season and slice the chicken up to 4 hours ahead, then cover and refrigerate. Sear just before serving for the best texture and flavor. You can also cook it fully, cool, and reheat gently in the brown butter sauce.

→ What if I don't have fresh lemon?

Bottled lemon juice works in a pinch, but fresh lemon delivers superior brightness and flavor. If substituting, use slightly less as bottled juice can be more acidic. Lemon zest is harder to replace, so try to find fresh lemons for the complete experience.

→ How do I make this dish vegetarian?

Simply omit the chicken and add extra vegetables like sautéed mushrooms, sun-dried tomatoes, or spinach to the brown butter sauce. You might also add white beans or chickpeas for protein. Follow the same technique with the brown butter for a rich, satisfying dish.

→ Can I substitute the pasta shape?

Absolutely. Any long pasta like linguine, fettuccine, or angel hair works beautifully. You can even use shorter shapes like penne or farfalle—adjust cooking time according to package directions and ensure you still reserve pasta water for sauce consistency.

→ What wine pairs best with this dish?

A crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio complements the lemon and brown butter perfectly. The acidity cuts through the richness while enhancing the bright citrus notes in the sauce.