Parmesan and Brown Butter Chicken Pasta

1 pound linguine, or other pasta
3-4 boneless, skinless chicken breasts, cut into cubes
1 teaspoon salt
1 teaspoon pepper
12 teaspoon paprika
1 12 tablespoons olive oil
10 tablespoons unsalted butter
1 large onion, halved and sliced
16 ounces mushrooms, sliced
4 cloves garlic, minced
1 12 cups white wine
1 cup Parmesan cheese, grated or shredded

1. Bring large pot of salted water to boil and cook according to package instructions.  Drain well. 

2. Heat large skillet with olive oil over medium heat.  Toss chicken with salt, pepper, and paprika.  Add to skillet and brown on all sides, about 10 minutes total.  Remove chicken from skillet and set aside. 

3. Turn heat on skillet to low and add 1 tablespoon butter.  Add onions and cook, stirring often, until caramelized, about 30 to 45 minutes.  Add water by the tablespoon if onions get to dry.  Once caramelized remove from skillet and place in bowl. 

4. While the onions are caramelizing, melt 8 tablespoons butter in small saucepan over medium heat.  Whisk constantly while the butter melts, foams, and then forms brown bits on the bottom of the pan.  Once butter browns, immediately remove from saucepan and set aside. 

5. Add remaining 3 tablespoons butter to the skillet. Add mushrooms and cook until liquid has evaporated and mushrooms are browned, 10 to 15 minutes. 

6. Add onions and garlic to skillet.  Cook 30 seconds or until garlic becomes fragrant.  Add wine and increase heat to medium until simmering.  Simmer 4 to 5 minutes then add chicken and pasta.  Toss well to coat. 

7. Remove from heat and toss with Parmesan cheese and brown butter. 


This recipe is from Juanita’s Cocina.  I thought it was tasty but I made it with the linguine the original recipe called for and I would have preferred a shorter pasta.  With the long noodles, all of the ingredients sank to the bottom instead of being well distributed throughout.