# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), sliced into strips
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
→ Pasta
05 - 12 oz dried spaghetti
→ Sauce
06 - 6 tbsp unsalted butter
07 - Zest and juice of 1 large lemon (approximately 2 tbsp juice)
08 - 2 cloves garlic, finely minced
09 - 1/4 tsp crushed red pepper flakes
10 - 1/2 cup freshly grated Parmesan cheese
11 - 2 tbsp chopped fresh parsley
→ For Searing & Finishing
12 - 2 tbsp 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 kosher salt, black 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 with foil to keep warm.
04 - Reduce heat to medium. Add butter to the skillet and melt. Continue cooking, swirling the pan occasionally, until butter foams and develops a golden brown color with nutty aroma, about 3 minutes. Watch carefully to prevent burning.
05 - Stir in minced garlic, red pepper flakes, and lemon zest. Sauté for 30 seconds until fragrant.
06 - Add cooked spaghetti, chicken, and lemon juice to the skillet. Toss thoroughly with half the Parmesan cheese. Add reserved pasta water as needed to create a glossy, cohesive sauce.
07 - Remove from heat. Stir in parsley and remaining Parmesan. Season with additional salt and pepper to taste. Serve immediately with lemon wedges.
