Brown Butter Parmesan Chicken Fettuccine

More chicken pasta recipes?  Absolutely when you give a new twist to it!  I have seen quite a few recipes calling for “brown butter”, but never using it with pasta until now.  Brown butter is just regular butter that is heated until it browns. As butter melts, the water inside will evaporate. The milk solids in it are exposed to heat and start to turn brown.  Not a big complicated process, but it really changes up the flavor of the butter.  Just watch it closely to prevent burning. Very delicious!

nature 012 Serves 4

Ingredients:

  • 1 1/2 -2 pounds boneless, skinless chicken breasts, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1 1/2 tablespoons canola oil
  • 6 tablespoons butter
  • 1 medium sweet onion, sliced
  • 1 cup sliced mushrooms
  • 4 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1/2 pound fettuccine pasta
  • 2/3 cup freshly grated Parmesan cheese + more for topping
  • Parsley for topping

Directions:

Heat a large skillet oven medium-high heat and add canola oil.

Pat chicken dry with a paper towel then toss with salt, pepper and paprika.

Add to the skillet and brown on all sides, cooking for about 8-10 minutes total.

Remove and set aside in a bowl.

Turn heat down to low and add 1/2 tablespoon butter.

Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized – about 15 minutes.

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter.

Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. Set aside.

At this time also prepare the water for your pasta and cook according to the directions.

After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms.

Cook for 5-6 minutes until juicy and caramelized.

Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant.

Increase the heat to medium and add chicken broth.

Let the broth bubble and cook for 2-3 minutes.

Add chicken and pasta both to the skillet, tossing multiple times to coat.

Turn off heat and stir in grated cheese.

Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times.

Serve with additional cheese and chopped parsley.

Recipe Source:  howsweeteats.com