Name: Brown Butter Pasta with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 ounces pasta ((rigatoni, penne, rotini)); 1-1/4 lbs boneless, skinless chicken breasts; Salt and freshly ground black pepper; 6 tablespoons unsalted butter (divided (see notes)); 2 tablespoons minced shallot; 1/2 cup chopped walnuts; 8 fresh sage leaves (coarsely chopped); 1 tablespoon chopped fresh parsley (chopped); Freshly ground nutmeg ((optional))

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Brown butter pasta with chicken features tender sautéed chicken, toasted walnuts, and fresh sage tossed in a rich, nutty brown butter sauce for a simple weeknight dinner that's ready in just 35 minutes.

An overhead view of brown butter chicken pasta being spooned into a serving bowl from the skillet. — *Photos by* *Tom Pitera* *| Styling by* *Erika Pitera*

Recipe Snapshot

Dish: Pasta tossed with sautéed chicken, sage, and walnuts in brown butter sauce
Flavor Profile: Nutty brown butter balanced by earthy sage, sweet shallots, and toasted walnuts
Key Technique: Browning the butter with the walnuts and sage builds layered flavor in a simple sauce
Method: Chicken is sautéed separately, then tossed with pasta and a light brown butter sauce
Servings: 4
Total Time: 35 minutes
Effort Level: Simple

Simple Pasta with Nutty Brown Butter Flavor

Making brown butter (beurre noisette) is a simple technique that can add rich flavor to a variety of dishes with very little effort. In this pasta recipe, the butter is cooked just long enough to develop a nutty aroma before being infused with fresh sage and walnuts. The result is a light sauce that coats the pasta and chicken delivering savory, layered flavor in every bite.

The ingredient list is intentionally simple, allowing the brown butter to take center stage. Thin strips of chicken cook quickly and stay tender, while shallots add subtle sweetness and a pinch of nutmeg ties the flavors together with a warm, aromatic finish.

A labeled, overhead view of the ingredients for brown butter pasta with chicken; boneless chicken breasts, rigatoni, shallots, sage, parsley, nutmeg, butter, and walnuts.

Ingredient Notes and Substitutions

A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.

Chicken: Boneless, skinless chicken breasts work well here because they cook quickly and stay tender when sliced. Chicken tenders can also be used and require very little prep beyond cutting them into bite-sized pieces.
Pasta: Short, ridged pasta shapes like rigatoni, penne, rotini, or cavatappi hold the brown butter sauce especially well.
Butter: Unsalted butter is important for making brown butter because it allows you to better control both seasoning and browning. As the milk solids toast, the butter develops a deep, nutty flavor that forms the foundation of the sauce.
Walnuts: Walnuts enhance the nutty flavor of the browned butter while adding texture to the finished dish. Pecans can be substituted if desired, though they create a slightly sweeter flavor profile.
Sage: Fresh sage gives the sauce an earthy, aromatic character and pairs naturally with the brown butter and walnuts. We don’t recommend substituting dried sage as its flavor is sharper and could overpower the other ingredients.
Nutmeg: A tiny pinch of nutmeg, preferably freshly grated, adds a subtle warmth that ties the whole dish together. It’s optional but well worth using if you have some in the pantry.

A very close view of brown butter pasta with chicken, showing the walnuts, shallots, herbs, and a light coating of brown butter.

A Quick Look at Preparation

How to Make Brown Butter Chicken Pasta

Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.

This pasta comes together in stages, each step building flavor for the next. Start by pounding the chicken to an even thickness before slicing it into strips. This helps it cook quickly and evenly without drying out. The chicken is sautéed briefly with shallots in butter, then set aside so the flavorful juices can be added back to the sauce later.

Step one making brown butter pasta with chicken - strips of boneless, skinless chicken breasts lightly sautéed in butter with minced shallots.

The second step in preparing brown butter chicken pasta - sautéing chopped walnuts and fresh sage in brown butter. Perfectly browned milk solids are visible in the bottom of the pan.

The browned butter is really the heart of the dish. Walnuts and fresh sage are added directly to the pan as the butter cooks, allowing them to toast gently while infusing the sauce with flavor.

As soon as the butter develops a deep golden color and nutty aroma, the chicken goes back into the pan and the pasta is tossed in with a little reserved pasta water to help the sauce coat everything evenly.

Preparing brown butter pasta with chicken, ready to combine the chicken and brown butter mixture with cooked rigatoni.

The final step for preparing brown butter chicken pasta - combining the cooked pasta, brown butter, shallots, walnuts, and herbs, and sautéed chicken, then dusting it with nutmeg.

A sprinkle of parsley and a pinch of nutmeg added just before serving gives the dish a warm, aromatic finish. Serve this pasta with a simple green salad or roasted vegetables for an easy dinner.

Tips For Making Brown Butter

Making brown butter is a straightforward technique that’s easy to apply to other pastas, vegetables, seafood, or pan sauces once you’ve made it a time or two. Here are a couple of tips to keep in mind.

Use the right pan – A stainless steel or enameled cast-iron skillet lets you clearly see the color changes in the butter. Avoid dark nonstick pans as they make it nearly impossible to gauge when the butter is perfectly browned.
Stay close to the stove – Once the butter starts to foam, it can go from golden to burnt in seconds. Swirl the pan occasionally and watch for that deep amber color and nutty aroma.

An overhead view of a skillet filled with brown butter pasta and tender strips of chicken, garnished with parsley - a prep bowl with more chopped parsley to the side.

More Quick Chicken Dinner Recipes

If you enjoy this brown butter pasta with chicken, try a few of our other flavorful weeknight favorites: Mushroom Chicken with Spinach and Cheese, a one-pan dinner with tender chicken, mushrooms, and melted cheese; Chicken Marsala Pasta with Fresh Tomatoes, a lighter, tangy twist on the classic; and Lemon Pepper Chicken Tenders, golden sautéed chicken finished in a bright, citrusy pan sauce.

5 from 3 votes

Brown Butter Pasta with Chicken

By Lynne Webb

Prep: 15

Cook: 20

Total: 35

Servings: servings

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Ingredients

▢ 8 ounces pasta, (rigatoni, penne, rotini)
▢ 1-1/4 lbs boneless, skinless chicken breasts
▢ Salt and freshly ground black pepper
▢ 6 tablespoons unsalted butter, divided (see notes)
▢ 2 tablespoons minced shallot
▢ 1/2 cup chopped walnuts
▢ 8 fresh sage leaves, coarsely chopped
▢ 1 tablespoon chopped fresh parsley, chopped
▢ Freshly ground nutmeg, (optional)

Instructions

Bring a large pot of salted water to a boil for the pasta.
Place the chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness. Slice crosswise into thin strips and season lightly with salt and pepper.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the shallot and cook until softened, 2 to 3 minutes.
Add the chicken and sauté until lightly golden and cooked through, 3 to 4 minutes. Transfer the chicken and any accumulated juices to a bowl and set aside.
Wipe out the skillet and add the remaining 4 tablespoons of butter. Melt over medium heat, then add the walnuts and sage.
Cook, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 4 to 5 minutes. Watch closely during the final minute to prevent the milk solids from burning.
Remove the pan from the heat and return the chicken and any juices to the skillet. Stir to coat in the brown butter sauce and cover to keep warm.
Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain.
Add the pasta to the skillet and toss with the chicken and brown butter sauce. Add a splash of reserved pasta water as needed to lightly coat the pasta.
Divide among warm bowls and garnish with parsley and a light grating of nutmeg, if desired.

Notes

About the butter – Use unsalted butter for browning whenever possible. It foams less than salted butter, making it easier to monitor the color as the milk solids brown.

About the pan – A stainless steel or light-colored enameled cast iron skillet makes it easier to judge the butter’s color and avoid burning.

Watch the butter closely – Once the butter begins to foam and turn golden, the milk solids can darken quickly. Remove the pan from the heat as soon as the butter develops a nutty aroma and amber color.