Pin it The first time I made brown butter, I nearly burnt it and had to start over, but that nutty aroma that filled my kitchen convinced me it was worth the risk. This pasta dish came together on a Tuesday evening when I needed something comforting but didn't want to spend hours at the stove.
Last month, my sister dropped by unexpectedly while I was testing this recipe, and she ended up sitting at the counter eating directly from the skillet instead of waiting for me to plate it properly. Thats when I knew this was going to be a regular rotation.
Ingredients
- Boneless chicken breasts: Slice them into strips so they cook quickly and evenly, creating more surface area for seasoning
- Spaghetti: The long strands cling perfectly to the brown butter sauce
- Unsalted butter: Essential for controlling the salt level as it browns and develops those gorgeous toasty notes
- Lemon: Both zest and juice cut through the richness and brighten the entire dish
- Freshly grated Parmesan: Pre-grated cheese doesn't melt the same way, so take the extra minute to grate it yourself
- Garlic and red pepper flakes: These build layers of flavor without overwhelming the delicate butter
- Fresh parsley: Adds a pop of color and freshness that balances the warm, nutty tones
Instructions
- Cook the pasta:
- Boil salted water and cook spaghetti until al dente, saving some of that starchy cooking water before draining
- Season and sear the chicken:
- Cook the seasoned strips in hot olive oil until golden brown on both sides, then set aside
- Make the brown butter:
- Melt the butter over medium heat, swirling constantly until it foams and turns golden with a nutty scent
- Build the sauce base:
- Add garlic, red pepper flakes, and lemon zest to the butter, cooking just until fragrant
- Bring it all together:
- Toss the pasta and chicken with the butter sauce, adding pasta water as needed for a glossy coating
- Finish and serve:
- Stir in parsley, remaining Parmesan, and adjust seasoning before serving immediately
Pin it My husband requests this on nights when work has been especially long, and the way the kitchen smells while the butter browns somehow makes everything feel better.
Making It Ahead
You can slice and season the chicken up to a day in advance, keeping it refrigerated until you're ready to cook. The brown butter sauce, however, is best made fresh right before serving.
Perfecting The Brown Butter
I've learned that using a light-colored skillet helps you see the color change more clearly. The butter will foam, then the foam will subside, and that's when those golden brown milk solids start to appear.
Serving Suggestions
A simple arugula salad with a bright vinaigrette cuts through the richness beautifully. Crusty bread is also essential for sopping up any extra sauce.
- Keep extra lemon wedges at the table for those who love an extra hit of acid
- A glass of crisp white wine balances the buttery flavors
- Sprinkle a little extra Parmesan right before serving for the prettiest presentation
Pin it There's something deeply satisfying about a recipe that transforms humble ingredients into something extraordinary.
Recipe FAQ
- → How do I achieve the perfect golden-brown butter?
Melt butter over medium heat and swirl occasionally for about 3 minutes. Watch carefully as it foams and the solids turn golden brown. Stop cooking once you smell a nutty aroma—overcooking will burn it. Remove from heat immediately when ready.
- → Can I prepare the chicken ahead of time?
Yes, you can sear the chicken up to 4 hours ahead and refrigerate it. Reheat gently in the skillet before tossing with the pasta. This helps with meal prep and reduces last-minute cooking.
- → What can I substitute for chicken?
Shrimp works beautifully in this dish—sear for 2 minutes per side. For a vegetarian version, omit the chicken and add roasted zucchini, sun-dried tomatoes, or spinach for substance and flavor.
- → Why is reserved pasta water important?
Pasta water contains starch that helps emulsify the sauce, creating a silky coating on the spaghetti. It's essential for achieving the glossy finish that makes this dish special.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon and nutty butter beautifully. The acidity cuts through the richness and enhances the overall dining experience.
- → How do I prevent the chicken from drying out?
Slice boneless chicken breasts into strips before cooking—they cook faster and more evenly. Sear 3-4 minutes per side over medium-high heat without moving them around. Once golden and cooked through, remove immediately.