Brown Butter Chicken & Mushroom Pasta
I love any recipe that uses nutty brown butter and crispy toasted panko and this recipe for Brown Butter Chicken & Mushroom Pasta makes me so happy! You can pull this together in less than 30 minutes for an impressive dinner! Roast the chicken earlier in the day or even the day before to make it even easier (or if you’re really in a hurry, use rotisserie chicken). It’s so buttery, so garlicky, and so easy! Loaded with thyme, mushrooms and toasted breadcrumbs…you’ll love every bite!
Begin by cooking your favorite pasta, while sautéing sliced cremini mushrooms in aromatic brown butter (can you taste it already?). Add the tender roasted chicken and let the flavors to meld together. The toasted panko topping is irresistible and adds just the right amount of texture and crunch. Sprinkle the toasted panko generously over the pasta just before serving. Finish with a sprinkle of fresh parsley…Enjoy!
Just as a side note - the recipe calls for Janes’s Mixed Up Salt, but if you don’t have the Janes, feel free to substitute something else or simply add more kosher salt. This recipe is delicious either way!
Brown Butter Chicken & Mushroom Pasta
Ingredients
- 2 boneless and skinless chicken breasts
- Jane's Mixed Up Salt - or similar seasoning
- Additional salt & freshly ground black pepper
- 1 teaspoon garlic powder
- Olive oil
- 3/4 pound spaghetti
- 1 cup panko breadcrumbs
- 2 sticks unsalted butter
- 6 cloves garlic minced
- 16 ounces cremini mushrooms, thinly sliced
- Fresh thyme sprigs
Instructions
- Roast the chicken - preheat oven to 400 degrees. Place chicken on a baking sheet, drizzle with olive oil and generously sprinkle with Jane's Mixed Up Salt, pepper & garlic powder. Roast for about 15 minutes or until chicken is cooked through. Shred chicken with two forks and set aside.
- In a large pot of salted boiling water, cook pasta according to package directions and drain well reserving about a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
- Melt butter in a large skillet over low heat, adding 2 tablespoons at a time, until the butter starts to foam and the butter is browned (be sure to do this over low heat so the butter doesn't burn). Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Add shredded chicken to mushroom mixture.
- Add pasta to the skillet to combine with the mushroom/chicken mixture. Stir in pasta water as needed. Serve immediately, topped with breadcrumbs, garnish with parsley, if desired.
I’m working on a fun Valentie’s Day post for tomorrow…can you believe it’s right around the corner? What could be better than a day set aside to celebrate Love! Also coming up…I’m working on plans for our new kitchen renovation which should start shortly after our bathroom is finished (hopefully very soon)! So…I’m collecting information about appliances and kitchen fixtures as well as countertops and storage ideas! I thought it would be fun to share what I have in mind so far. That is also in the works!
As always…I’m incuding a boutique of things that I have my eye on right now! It’s a curated list from some of my favorite brands…Anthropologie, J. Crew, Farm Rio, Tory Burch and Ulla Johnson! Enjoy…
Happy Wednesday and I hope you enjoy this recipe!
Let me know in the comments…
~XOXO Suzanne