Brown Butter Pasta with Chicken
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.
Servings: 4 servings
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.
Nutrition
Calories: 444 | Total Fat: 28g | Cholesterol: 46mg | Sodium: 447mg | Carbohydrates: 39g | Fiber: 5g | Sugar: 2g | Protein: 10g