Sage Butter Chicken & Pasta

chicken cutlet on a bed of fettuccine pasta with fried sage leaves and a squeeze of lemon

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Sage Butter Chicken & Pasta

Sage Butter Chicken & Pasta is a light and fresh chicken and pasta dish featuring fresh sage.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: 30 minutes or less, dinner, Entree

Cuisine: American

Keyword: brown brown sage sauce, brown butter sage chicken, fall dinner recipes

Servings: people

Calories: 598kcal

Author: NicholeL

Ingredients

4 chicken cutlets (or 2 breasts, halved lengthwise)
¼ cup all purpose flour
4 tablespoon unsalted butter
9 oz fettucine
½ cup chicken broth
½ teaspoon lemon juice
¼ cup fresh sage leaves
¼ cup shredded Parmesan cheese
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon red pepper flakes

Instructions

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.

Notes

Substitutions: 2 chicken breasts can be sliced in half lengthwise to create 4 cutlets. Pasta can be replaced with spaghetti squash for a low-carb version. Chicken can be replaced with turkey cutlets, pork chops, shrimp or scallops.

Nutrition