Browned Butter and Lemon Pasta with Chicken

We cook butter until the milk solids caramelize to add nutty fragrance and flavor to this pasta dish. The richness of the browned butter is balanced with a generous measure of aromatic lemon zest and tart, tangy lemon juice. Either boneless chicken breasts or thighs work, and for allium savoriness, scallions, garlic or shallot all do well, so use whatever you prefer.