# What You Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (approximately 14 oz), cut into strips
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
→ Pasta
05 - 12 oz dried spaghetti
→ Sauce
06 - 6 tablespoons unsalted butter
07 - Zest and juice of 1 large lemon (approximately 2 tablespoons juice)
08 - 2 cloves garlic, finely minced
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 cup freshly grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley
→ For Searing & Finishing
12 - 2 tablespoons olive oil
13 - Extra lemon wedges for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Season chicken strips evenly with salt, pepper, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium. Add butter to the skillet and let melt. Continue cooking, swirling pan occasionally, until butter foams and turns golden brown with a nutty aroma, about 3 minutes. Watch closely to prevent burning.
05 - Add minced garlic, red pepper flakes, and lemon zest to the brown butter. Sauté for 30 seconds until fragrant.
06 - Add cooked spaghetti, chicken, and lemon juice to the skillet. Add half the Parmesan and toss well, incorporating reserved pasta water as needed to create a glossy sauce that coats the pasta.
07 - Remove from heat. Stir in parsley and remaining Parmesan. Adjust seasoning with additional salt and pepper if desired. Serve immediately with extra lemon wedges on the side.
