Brown Butter Parmesan Chicken Penne

Knowing the star of our meal would be the Hearty Whole Grain Basil Bread, my uncle and I searched for a simple, but still flavorful pasta that would be a perfect compliment to our bread! And we found it!

With caramelized onions, mushrooms, paprika flavored chicken, parmesan, and a brown butter sauce - this pasta is now one of my top favorites! 

Brown Butter Parmesan Chicken Penne

Serves 6

1.5-2 pounds boneless, skinless chicken breasts, cut into pieces

1 tsp. salt

1 tsp. pepper

1/2 tsp. smoked paprika

1 1/2 Tbsp. canola oil

6 Tbsp. unsalted butter

1 medium sweet onion, sliced

1 cup sliced mushrooms

4 garlic cloves, minced or pressed

3/4 cup dry white wine

1/2 pound whole wheat pasta (penne or linguine)

2/3 cup freshly grated parmesan cheese + more for topping

fresh chopped parsley for topping

Heat a large skillet over 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 low and add 1/2 tablespooon 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 or butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. (We never got the brown bits but we were afraid we were going to burn the butter if we went any longer - it was still really good!) After removing from the heat, whisk for about 30 seconds more just to make sure the bits don't burn. Set aside. At this time, also prepare the water for the 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 wine. Let the wine bubble and cook for 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. Top with additional cheese and chopped parsley!