Brown Butter + Sage Chicken Penne Pasta

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Brown butter and sage is such a satisfying flavor combination. I could not stop eating Brown Butter + Sage Chicken Penne Pasta. Wholesome and easy to make, this dinner idea will be a favorite for years to come. Our wholesome chicken penne pasta recipe uses just a few basic ingredients. You will be amazed at the complex flavor from the browned butter, gently sauteed sage and shallots.

Brown Butter + Sage Chicken Penne Pasta

Brown butter pasta. One of my favorites with a classic addition: fresh sage.

The chicken is simply seasoned and cooked in a bit of butter. (Get complete step-by-step instructions at the bottom of this post.)

After the chicken is golden and transferred to a dish to rest, in the same skillet we added more butter.

Slowly melt and stir the butter over medium - low heat until golden brown.  Watch it carefully; you don't want it to burn.

Once the brown butter is ready, gently stir in the fresh sage and finely sliced shallots.

The smell is soooooo perfect. I mean, if you are into the smell of buttery-fried earthy herbs like sage. (And of course the mild onion flavor of caramelized shallots.) So good. (Be careful inhaling so you don't get spattered by hot butter. Not that I would know about that....)

Toss in your prepared penne pasta. Make sure each and every pasta piece is coated with the brown butter mixture.

The quinoa penne pasta soaks in all of that nom nom flavor of the sage infused brown butter. This is a recipe I will be making again and again.  Brown Butter + Sage Chicken Penne Pasta is so simple, so satisfying, and so perfect for the family dinner table.

If you love this easy recipe, try these:

Pineapple Pepper Rice

Fresh Apple Oatmeal Muffins

Spaghetti Squash + Meatballs

Southern Fried Firecracker Chicken Tenders

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Brown Butter + Sage Chicken Penne Pasta

5 from 1 vote

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Ingredients

  

• 8 oz Tresomega Quinoa Penne Pasta
• 2 chicken breasts skinless, boneless
• 6 TB butter divided
• 1 small shallot thinly sliced
• 1 heaping TB fresh sage finely chopped
• ¼ tsp salt
• ¼ tsp pepper

Instructions

 

• Prepare pasta to package directions for al dente. Drain (do not rinse), set aside.
• Cut chicken breasts into cutlet sized pieces or strips. Salt and pepper both sides. Melt 2 tablespoons of butter in a large skillet on medium heat. Cook about 4 minutes on each side, until golden brown and the juices are no longer pink.
• Transfer browned chicken to a plate and cover with foil.
• In the same skillet, melt the additional butter over medium low heat. Stir in the shallots and fresh sage. Cook and stir frequently until the butter is golden brown and the shallots are tender and slightly brown.
• It is important to watch the temperature and not let the butter burn, or else it will be bitter.
• Reduce heat to low. Add the prepared pasta to the skillet and toss to coat. Cook for a minute or two until the pasta is warmed through.
• Transfer the pasta to a large serving platter. Top with sliced chicken and additional sage if desired. Pour the juices from the chicken (from the plate where they were on) over the top.
• Serve with parmesan cheese if desired.

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