Brown Butter Chicken Pasta
This Brown Butter Chicken Pasta is full of briny and delicious flavors, with a zingy and bright crumble topping that will elevate the way of eating pasta. This is the perfect weeknight dinner or casual company meal.
Have pasta and Parmesan together is a combo! But cook pasta under a layer of brown butter, garlic and fine cut red onion and fine spices, add a delicate nutty taste and wonderful depth of flavor you won’t be able to resist.
Can’t forget the juicy protein that fills this exquisite dish. The pan seared chicken seasoning with earthly spices will make this dish extra delicious!
How to make brown butter
- For best results, choose a stainless or enameled cast iron pan for making brown butter. Nonstick and pans with dark-colored interiors will make it nearly impossible to tell when the butter reaches the right stage of brown.
- Melt the butter over medium heat until you see the butterfat and milk solids (small white flecks) separate.
- Swirl the pan from time to time and continue cooking until the milk solids turn brown and the butter develops a nutty aroma, 3 to 5 minutes. Don’t walk away and leave the butter unattended as it can burn very quickly.
Note: When making brown butter with onions, garlic and fresh herbs (like in this recipe), simply add those ingredients as soon as the butter has melted. The onion, garlic and herbs will release their flavor.
Let’s make Brown Butter Chicken Pasta
This recipe is an absolute winner in terms of low effort, high flavor reward. You really only need to mix a few things together in a skillet flavored with brown butter, and then cook some pasta and seared some chicken to finally combine all!
- Melt the butter in a skillet and add the onion, garlic and herbs. Sauté until the butter has turned brown (not burned). 2-3 minutes.
- Add unsweetened coconut milk mixed with a tablespoon of arrow flour. Stir and then pour cooking white wine. Adjust salt or pepper if necessary. Also add grated parmesan cheese to add a deep savory note to the sauce. (optional) but recommended!
- Meanwhile, season the breast chicken with your favorite spices: I used garlic powder, Italian seasoning, salt and black pepper.
- Prepare the crumble to top pasta. Enjoy!
This brown butter chicken pasta is almost entirely hands-off and requires minimal prep and clean-up time, which makes it perfect for weeknight dinners or weekday meal prep. The crumble topping made with gluten free Italian bread crumbs, grated parmesan cheese, olive kalamata, lemon zest and parsley will add a special touch to this pasta that nobody will able to resist.
Add a side salad and you’ve got a date night meal to impress!
How to store
This will store in the fridge for up to 4 days, so make it ahead of time if you’d prefer to have a quick meal that’s ready to take with you on-the-go, or have ready for a day when you simply can’t be bothered to cook.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
For more ideas that involves pasta, you might check these:
Dairy- Free Fettuccine Alfredo
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Brown Butter Chicken Pasta
Ingredients
Pasta
- 8 oz gluten free pasta (penne, rotini, cavatappi)
- ½ cup butter
- ½ cup red inion finely cut
- 2 garlic cloves crush
- 2 sprig fresh thyme
- 1 sprig fresh oregano
- ¼ cup unsweetened coconut milk
- 1 tsp arrowroot flour
- 1 tbsp fresh lemon juice
- 2 tbsp cooking white wine
- sea salt and black pepper to taste
- ¼ cup parmesan grated
- 2 chicken breast (season with your favorite spices and pan seared).
Crumble Topping
- ½ cup Italian bread crumbs gluten-free
- ¼ cup parmesan grated
- ¼ cup olive Kalamata finely cut
- 1 tbsp lemon zest
- ¼ cup fresh parsley chopped
Instructions
- Put a large pot of salted water on to boil for the pasta. According to the package directions.
- Heat a large skillet on medium-high heat and add butter, let it melt and stir constantly when the butter starts getting a golden color turn the heat lower. Add onion, garlic and fresh herbs. Continue cooking until you see the butterfat and milk solids (small white flecks) in the butter starting to separate or until the butter turn deep, golden brown in color.
- Add unsweetened coconut milk, lemon juice and stir. Then add cooking white wine and leave few minutes for the alcohol to evaporate. Add salt and black pepper. Then, add the pasta and parmesan with 1/4 cup unsweetened coconut milk. Mix until combined.
Crumble topping
- Mix in a bowl, gluten-free Italian bread crumbs, lemon zest, grated parmesan, olives and parsley.
- Serve the pasta with some crumble on the top, parmesan and fresh parsley. Enjoy!
Notes
- Use unsalted butter. Salted butter has a tendency to foam more which makes it harder to judge when the color is right.