Garlic Butter Chicken & Pappardelle with Crispy Sage
Ingredients
- 1½ poundsboneless, skinless chicken breasts
- 12 ouncespappardelle or fettuccine pasta
- 6 tablespoonsbutter
- 6 clovesgarlic
- 12 leavesfresh sage
- ¾ cupchicken broth
- 1 wholelemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 6 cloves garlic.
- 02
Squeeze juice from 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10–12 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, pat chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- 03
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken breasts and cook for 6–7 minutes per side, until golden and cooked through (165°F at the thickest part). Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
- 04
In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add minced garlic and cook, stirring, for about 1 minute until fragrant.
- 05
Add sage leaves and cook for another 30 seconds until they begin to crisp.
- 06
Pour in chicken broth and bring to a gentle simmer. Cook for 2 minutes to blend flavors. Squeeze in juice from the lemon and season to taste with salt and pepper.
- 07
Add cooked pasta and sliced chicken to the skillet. Toss gently to coat, adding pasta water 1/4 cup at a time if needed to reach a light, silky consistency.
- 08
Divide among bowls and serve immediately.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika or a small pinch of cayenne in step 4. A handful of freshly grated Parmigiano-Reggiano stirred in at the end adds richness without overpowering the subtle sage and garlic.