Sage Butter Chicken and Pasta is an easy weeknight meal, featuring pan-fried chicken, fresh sage and browned butter served over pasta.
Last year I planted some sage in my herb garden and it didn’t do very well. Then this year it showed up in March and wouldn’t stop producing leaf after leaf of fresh sage. Seriously, I harvested the plant like 5 times, getting armfulls each time, and begging it to slow down.
So what’s a food blogger to do when they’ve already dried 3 8 oz. mason jars full of sage, packed 4 cups of it in salt to preserve it and frozen a gallon size ziplock bag of it for Thanksgiving? Find recipes to use it in. And here we are.
What is a browned butter sauce?
Browned butter sauce is a popular sauce where butter is cooked until “browned” and it releases a nutty flavor. Fresh sage, on its own, is pretty pungent, but by frying the sage in the butter, the flavor becomes milder and it takes on some of the nuttiness of the butter.
🥘 Ingredients for this recipe
- chicken breasts or cutlets
- all purpose flour
- chicken stock
- fettuccine, linguine or angel hair pasta
- shredded Parmesan cheese
- fresh sage
- salt and pepper
- red pepper flakes
🔪Instructions for this recipe
- Start by coating the chicken. Combine flour, salt, pepper and red pepper flakes in a shallow dish. Dip chicken into dish, coating both sides.
- Then, pan-fry the chicken. Melt butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side or until it reaches 165F. Remove from the pan and set aside.
- Next, boil the pasta. Bring a large pot of salted water to a boil and boil pasta according to package directions. Drain and set aside.
- After that, fry the sage. Add more butter to the skillet along with sage leaves. Lightly fry leaves for 1-2 minutes. Reduce heat, add in chicken stock and use a wooden spoon to scrape up browned bits, deglazing the pan.
- Finally, add the pasta. Stir the pasta into the sauce. Add a squeeze of lemon juice and return chicken to the pan. Sprinkle with cheese, toss to coat. Serve!
Serving Suggestions and Substitutions
- Italian Green Beans
- Creamed peas
- Pasta can be substituted with spaghetti squash for a lower-carb meal
- Chicken can be replaced with turkey cutlets, pork chops, shrimp or scallops
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Sage Butter Chicken & Pasta
- 4 chicken cutlets (or 2 breasts, halved lengthwise)
- ¼ cup all purpose flour
- 4 tbsp unsalted butter
- 9 oz fettucine
- ½ cup chicken broth
- ½ tsp lemon juice
- ¼ cup fresh sage leaves
- ¼ cup shredded Parmesan cheese
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
- Combine flour, salt, pepper and red pepper flakes together in a shallow dish. Add chicken and coat on both sides.
- Melt 2 tablespoons of butter in a large skillet over medium high heat. Add chicken and cook for 3-5 minutes on each side, until cooked through and it reaches an internal temperature of 165 degrees F.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
- Remove chicken from the skillet and add the remaining 2 tablespoons of butter. Once melted, add in the sage and lightly fry it for a minute. Then pour in the chicken stock and use a wooden spoon to scrape up any browned bits.
- Stir the cooked pasta into the sauce. Squeeze lemon juice on top. Add the chicken back to the skillet and sprinkle cheese on top. Stir everything together.
- Season to taste with additional salt and pepper and serve.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.