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This Browned Sage Butter Chicken Piccata with Mushroom Pasta makes for the best any night of the week fall dinner. Lightly breaded chicken seared until golden with crispy fried sage. The chicken is finished in a simple lemony white wine pan sauce with nutty browned butter. It’s delicious. Especially when served over creamy, herby mushroom pasta. Every bite is layered with delicious, warming flavors and creamy pasta. The perfect way to spend a relaxing night in the kitchen with family and friends.

overhead photo of Browned Sage Butter Chicken Piccata with Mushroom Pasta

I’m feeling like we could use an easy, yet extra delicious dinner tonight! I think what I love so much about fall is that every night feels a little special. Look, I know that sounds really cheesy, but something about the longer cooler nights really has such a nice feel to me. With the sun setting earlier, it signals me to turn on “chill” mood and create cozier meals.

Any of you feel the same way? I feel like this is why we all love to cook in the fall. We have a bit more time at the end of the day to spend in the kitchen creating a really good dinner. I always look forward to it!

With all that said, it’s been the craziest week around here, so a dinner like this is exactly what I want. Everything from that crispy, saucy chicken, to the creamy pasta is so delicious and something to really look forward to. And it’s pretty easy to throw together too!

photo of Browned Sage Butter Chicken Piccata cooking on the stove in skillet

The backstory.

This is a recipe I’ve been making for years, but decided to give a little facelift. It’s such a simple dinner and I love making this on cool nights in the fall and winter. I usually have all the ingredients on hand, and it’s always a dinner that everyone loves.

I often forget about all the recipes I’ve shared throughout the years. But recently I’ve really been enjoying looking back through all my older recipes. It’s fun to see how I have grown. I think I’ve said this before, but sometimes I really wonder how I came up with certain recipes. Especially the ones from the very early days of HBH. I was very, very over the top back in the day. Thankfully I learned along the way and honed in a bit on what we all love the most.

Which kind of brings me to this chicken. This is one of the recipes that’s been on repeat throughout the years. So I thought I’d bring it back to life, simplify the process, and make it that much better of a dish.

And guys? I really can’t begin to tell you how good this one is. The pan sauce for the chicken alone is roll your eyes back good, but then add the pasta too?

DELICIOUS!

mushrooms cooking in skillet

OK, moving onto the details…

First, I will say that this is not a thirty minute or one skillet dinner, but it’s still simple to prepare and comes together in under and hour. And trust me, the added effort is worth it. This piccata really is so good.

Start with the chicken. If you’ve made chicken parmesan this is very similar. Just dredge the chicken through a mix of flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.

Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully…it’s just not that much fun. The butcher can quickly pound out the chicken and save you the trouble…and the mess.

Also, you can easily make this chicken piccata gluten-free by replacing the flour with almond flour. Or use your favorite gluten-free flour blend (I like cup4cup).

overhead close up photo of Browned Sage Butter Chicken Piccata with Mushroom Pasta

Once the chicken has been pan-seared, add in fresh sage. The sage infuses the butter while crisping up, becoming even more flavorful. Reserve the sage for topping.

In the same pan, add a splash of white wine and fresh lemon juice to create that classic lemon pan sauce. And that’s the chicken. Let it simmer away in the sauce while you work on the pasta.

overhead photo of Browned Sage Butter Chicken Piccata with Mushroom Pasta

Now, that pasta…

Look, the chicken is great, but you also need this pasta. It’s essential to the recipe, as every good chicken piccata needs to be served with something delicious on the side. Either creamy mashed potatoes or pasta.

Today, it’s all about the pasta. But this isn’t just any pasta. This pasta is tossed with herby, crispy, pan-fried mushrooms, and a creamy, cheesy parmesan sauce. It’s very simple, but perfect when paired alongside that saucy chicken.

And that’s it. This is such a warming fall pasta that’s hearty too.  Every twirl of pasta is creamy, silky, and laced with rich, warming fall flavors. And the chicken is mouthwatering in the buttery pan sauce. All together this dish is beyond good, think…go for that second serving…good.

And lastly, I highly recommend you serve this up alongside your favorite crusty bread. Or maybe even some homemade beer bread (my favorite oldie, but goodie HBH recipe). Either would be delicious!

overhead close up of Browned Sage Butter Chicken Piccata with Mushroom Pasta

Looking for other fall dinner recipes? Here are a few ideas: 

Healthier 30 Minute Beer Braised Chicken

Brown Butter Brussels Sprout and Bacon Ravioli

Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

Lastly, if you make this Browned Sage Butter Chicken Piccata with Mushroom Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Browned Sage Butter Chicken Piccata with Mushroom Pasta.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories Per Serving: 380 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Mushroom Pasta

Instructions

  • 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.
    2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
    3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
    4. Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
    5. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.
    6. Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy.
    7. To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Eat and enjoy!

overhead horizontal photo of Browned Sage Butter Chicken Piccata with Mushroom Pasta

Browned Sage Butter Chicken Piccata with Mushroom Pasta | halfbakedharvest.com @hbharvest

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Comments

  1. 5 stars
    This recipe was so delicious! The flavors came together so well. I don’t know how you figured out how to make recipes so good and flavorful but this one was perfect.

  2. 5 stars
    I will definitely be making this again! If you want to impress anyone this is a great dish! It was so flavorful.

  3. 5 stars
    Just wow! The chicken was amazing. Beautiful fall dish. I tell everyone how great all of your recipes are! You are making me a better cook and my family thanks you! ❤️

  4. Could you do the chicken in the slow cooker? Or you don’t think it will be as good? I have a full size chicken I want to use.

  5. 5 stars
    Loved this dish and so did my husband. I made it exactly as stated and it really is amazing. I have loved every recipe of yours that I have made, I don’t even go to Pinterest when I want to make something new, I head to your Instagram (and check my saved posts) or head to your website.

  6. I am making this tonight! Someone on Instagram asked my question, what could I substitute for mushroom, and you recommended, asparagus, which I’m using. Would you recommend cooking it as you would the mushrooms? or should I bake it, and make the sauce separate, tossing in the asparagus in the end?

    1. Hi there! I would just toss the asparagus in separately since it’s not very yummy if it gets overcooked! Hope you enjoy! xTieghan

    1. Hey Maggie,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  7. 5 stars
    Made this! Got raving reviews from my guests! Thank you for helping me think and make something for Friday night supper!

    1. Hey there,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

    1. Hey Lauren,
      I would probably make through step 5 and freeze. I would make the noodles fresh and then finish the recipe once thawed. I hope you love the dish, please let me know if you give it a try! xTieghan

  8. 5 stars
    I usually don’t like cooking chicken because I think its one of the least flavorful out of all meats, but this chicken recipe IS AMAZING!! This has become my new go-to chicken recipe, with or without the pasta. I recently used this chicken recipe to put over your recent Alfredo Pasta recipe. So good! My only change is to omit the capers (I don’t care for them) and sometimes the sage (if I don’t have any in the house, and don’t want to make a trip to the grocery store). Thank you for sharing!

    1. Hey Amber,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

  9. I usually don’t like cooking chicken because I think its one of the least flavorful out of all meats, but this chicken recipe IS AMAZING!! This has become my new go-to chicken recipe, with or without the pasta. I recently used this chicken recipe to put over your recent Alfredo Pasta recipe. So good! My only change is to omit the capers (I don’t care for them) and sometimes the sage (if I don’t have any in the house, and don’t want to make a trip to the grocery store). Thank you for sharing!

    1. Hey Amber,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

    1. Hey Vicky,
      Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

    1. Hey Catherine,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey DeAnna,
      Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan

  10. this was delicious! It did take a while for a week night supper, and I had to use a lot of pans. But it was delicious!

    1. Hey Shannon,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! Sorry this took you longer than expected. xTieghan

    1. Hey Wendy,
      You are adding this to the skillet:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Hi there, this sounds amazing and I am hoping to make this for my boyfriend’s family but they don’t like mushrooms. Can I switch it out for something else? 🙂

    1. Hey Ashley,
      Sure, you could really use any veggie you like. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Made this dish and it was a more than delicious. Also feel it challenged me more as a cook, so that is good. Making your recipes has helped me feel more confident in the kitchen. This recipe will be on repeat!

  13. 5 stars
    Excellent recipe! I made this with Beech Mushrooms and cauliflower gnocchi and it was no compromise.The only white I had was Chardonnay, next time I’ll use a sauvignon blanc, I think it will be better yet.

    I paired it with the Chardonnay and a Capresso salad. perfect

  14. 5 stars
    I love chicken piccata….and the sound of making it with a browned butter sauce was just too good to pass up trying. This recipe did not disappoint, it was so delicious (even without the mushrooms…just don’t like them). I messaged my entire family that night with the link to the recipe and told them that they all needed to try it.

  15. 5 stars
    My favorite half baked harvest recipe! So light and flavorful. The mushrooms make the whole dish for me. You can also lessen the butter and olive oil if that is a concern for you, I used less than half of suggested and it turns out great every time!

  16. 5 stars
    This recipe is very good! We don’t really eat just chicken breasts in our house, but this chicken was so moist and flavorful. The wine, lemon and capers (and I don’t even like capers) came together really nicely, We used fresh pappardelle and extra mushrooms (shitake, forest medley, and baby bellas)….ahhhhhhmazing! The crispy sage was a perfect edible garnish! My whole fam, ages 5-66, loved this meal. I will absolutely make it again, but thanks for the fair warning – def time consuming – esp for a wknight, but with 2 ppl working on it, wasn’t so bad. I’d even make this pasta again w/o the chicken or vice versa for a quicker meal sometimes. Highly recommend!

  17. Hi! We love your recipes and are going to try this one soon! But the video calls nutmeg and basil but I don’t see that in the recipe – is that an alternative recipe? Thanks!

    1. Hey Amanda! The video is a bit older and I have since updated the recipe to not include the basil and nutmeg. I just didn’t feel we needed them. You can of course add them if they sound good to you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. If you omit the mushrooms do you keep the 2 tablespoons of olive oil or cut that down? (Husband hates mushrooms lol.) Thank you! 🙂

    1. Hey Jaime,
      You can omit the mushrooms and keep the olive oil:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    So good!!! I’ve made so many of your recipes and have had yet to leave a comment but this one was such a hit that I had to say something! My only change would be to start the pasta water before anything else. I was waiting on my pasta water to boil and it held up my progress. Otherwise I wouldn’t change a thing!

    1. Hey Amber,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  20. 5 stars
    I had no idea I loved sage so much UNTIL THIS RECIPE. Made without capers, heavy cream, and lemon (simply because we didn’t have them in house) a mix of shiitake and white mushrooms, and penne pasta noodles vs egg noodles. But still. My two year old approved. Guilty of drinking the wine I cooked with but make this recipe! It’s so so so good.

    1. Hey Brittany,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

    1. Hey Kim,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  21. 5 stars
    I have made countless half baked harvest recipes, and this one is by far my favorite, UNREAL and such a perfect date night meal. We always make this and then just drink the rest of the bottle of wine with dinner and it is perfection!

  22. 5 stars
    OMG! I felt like i was eating at a fancy restaurant!! The mushroom pasta was creamy delicious and so perfect for the chicken picatta! Yes, this recipe takes a bit more effort than others but worth every second! My husband and daughter both loved it! There was little talking at the table except for the “I like this!” “Yumm, this is good!”
    Will definitely be adding this to my collection of favorites!

  23. 5 stars
    wow this is crazy delicious. the chicken is out of this world..the pasta is outside of this universe!! thank you Tieghan!!

  24. 4 stars
    Just made this dish for Sunday night dinner. It was a hit! I did not cook with the mushrooms, don’t like them, but even without them it was delicious

  25. 5 stars
    I’m sorry I did not take a picture but this recipe was delicious! I will definitely make it again. I have already pinned several of your recipes and can’t wait to make them!

  26. 5 stars
    I made this tonight for dinner and it was an absolute hit!!!! I’m thrilled with how easy it was to make but how delicious to eat! I’m a fan

  27. 5 stars
    Looking forward to making this recipe! I see in the video you added nutmeg to the mushrooms but did not see nutmeg in the recipe, how much should I add

    1. Hey Emma,
      You can do a teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    Another great recipe and definitely worth the 3 pans it took to make. I know you have a larger family so my only question to you is, how do you cook a meal like this for more than 4 people? This obviously wouldn’t be on the menu at a family reunion, but I typically cook for 6 people and I had to cut back on the amount a chicken because I couldn’t fit it all in our largest pan. Do you break it up into two different pans and double the recipe? I can’t imagine using a larger pan, and I certainly don’t want to deprive my family of your recipes and make them eat something else 😉

    1. Hey Micall,
      Thanks for giving the recipe a try! I use a 12 inch pan, so I usually would double and do this in two pans. Please let me know if you have any other questions! xTieghan

  29. 5 stars
    Loved this! Didn’t have a few things so substituted some things but so nice and will be making this one more regularly! Chicken is really fresh tasting and the pasta for the side is delicious!

  30. 5 stars
    This was SO good. Pan sauce, amazing. Pasta, so mushroom-y and cheese-y delicious. Will definitely make again!!!

    1. Hey Crystal,
      I like to use wild mushrooms for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. 5 stars
    This was delicious! My boyfriend doesn’t like mushrooms and he ate the pasta just without the mushrooms, no issues. Super yummy and really quick and easy!

  32. Hi Tiegan, I made the recipe today and all came out great except the pasta – I used 1 box of cipriani egg pasta, cooked and drained it and let it sit for few min in the pot while making mushrooms etc, but when I dumped it back into the pan on top of the cream and pasta water, it was kind of sticky and hard to integrate… and the pasta broke when I was mixing it with the ingredients and cheese. Do you recommend using more cream and water perhaps? What’s the best way you recommend to preserve the cooked pasta so it doesn’t clump prior to adding it to the sauce ? Thanks so much!
    Isabella

    1. Hey Isabella,
      I am so sorry to hear this, I am wondering if it was the brand of pasta that you used? I like to get mine from Whole Foods. You can always toss the noodles in a little olive oil to prevent it from sticking. Please let me know if you have any other questions! xTieghan

  33. I make your recipes almost every night (no shame) and this by far is the family favorite! The crispy sage and flavorful sauce are to die for. I could eat this daily! Well done 🙂

  34. 5 stars
    I made this for Sunday dinner today and we loved it. I have never used fresh sage before, what a delight. This is something I will making often. The sage was amazing in the brown butter.

  35. 4 stars
    Everything was great!! However, I feel like the pasta proportions are wonky. 1 lb of pasta was WAY too much. I think 1/2 lb of pasta was enough of the amount of sauce stated. Lesson learned for next time!

  36. Hi! Do you have a recommended gluten free egg noodle brand? Thinking about making this yummy recipe for my moms bday. She’s GF. Ps this sounds amazing and snape is the cutest kitty name. Congrats!

    1. Hey Jenessa,
      I really like anything that Whole Foods carries, so I would try checking there! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. 5 stars
    This was so delicious! Honestly though, I typically don’t leave reviews after trying recipes but this turned out amazing. I did double the amount of heavy cream and pasta water to make the pasta saucier!

  38. 5 stars
    This was my first attempt at making one of your recipes! I am SO impressed! I had all of this fresh Sage that I had no clue what to do with and a friend of mine told me to try this. It was soooo delicious! Also, I don’t normally cook with mushrooms – and that may need to change. My husband couldn’t believe I made such an decadent meal on a Monday night. Thank you for this recipe

  39. I made this recipe for our Sweetest Day dinner tonight…It was phenomenal! My “sweet” husband of 38 years ate every last bite and went back for seconds! This recipe is a keeper! Thank you!!!

  40. This looks so good! BUT I am just not “mushroom” person I think it is a texture thing….Is it possible to sub another vegetable or does that compromise the dish? ( i’m thinking peas or broccoli ?)

    1. Hey Laura,
      You could totally use another veggie! I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  41. 5 stars
    This recipe was absolutely amazing! The mushroom pasta was perfection, this is definitely one of my new favorite recipes!

  42. Hi! Looking forward to making this recipe! I see in the video you added nutmeg to the mushrooms but did not see nutmeg in the recipe, how much should I add?
    Thank you 🙂

    1. Hey Sarah,
      Sorry for the confusion, if you would like to add nutmeg to the mushrooms you can add 1 teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    Loved this recipe! Super simple and delicious. Came together in about 40 minutes (with a little prior prep work) and was definitely “restaurant quality”. Will be saying this one for company too.

  44. 5 stars
    YUM YUM YUM!! This was such a delicious recipe & pretty easy to make! The sage butter was so sooo good! I actually roasted some broccoli while the chicken was cooking & added it to the mushrooms once they were carmelized. Can’t wait to make this again!!

  45. 5 stars
    This was absolutely delicious! My husband is loving that I have found your recipes! Tonight is the Chicken Autumn Wild Rice and Mushrooms. Thank you for being so creative with your ingredients and creating such amazing recipes!!!

  46. 5 stars
    This recipe felt like the ultimate form of self care. It was SO delicious and had so much flavor from beginning to end. I wanted to lick the plate. Wow.

  47. 5 stars
    This chicken is amazing and let’s not forget the mushroom pasta on the side. My family reminded me the next day when eating leftovers how good it was!

  48. 5 stars
    We had a rare October day that actually felt like fall here in Sand Diego so I jumped on this recipe! Soooo good, thank you!

  49. 5 stars
    The browned sage butter chicken picatta with mushroom pasta was terrific!. Unlike so many chicken with sauce recipies, the flesh of the chicken was moist and full of flavor. This is definitely a do-again, next time for company.

  50. 5 stars
    LOVE LOVE LOVE this recipe! It is a step up from regular chicken piccata. This is a great meal, or you can use recipe to have a meal with just the creamy cheesy mushroom pasta. This was my first half baked harvest recipe and I can’t wait to try more!

  51. OMG this looks amazing! I have almost all of the ingredients, but there’s some boneless skinless chicken thighs in my fridge that really need to be cooked. Wondering if I could sub those for the chicken breasts?

    1. Hey Abby,
      Totally fine to use the thighs, I would just increase your cooking time so the chicken has an internal temperature of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Claire,
      A non-dairy milk will be just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. Do you have a vegetable that you would replace the mushrooms with? We are not mushroom lovers in my house. Thanks!

    1. Hey Lora,
      I think squash or carrots would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    My family loves your recipes and makes them frequently! I plan to try this one out tonight. 🙂 Really quickly– should the sage leaves be listed with the chicken? I was confused, reading through this. But maybe I have not had enough coffee!

    1. Hey Kristin,
      Sorry for the confusion, the recipe has been update. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. This dish looks delicious and I love pasta. I was stuck for what to make for dinner this evening, so this is a perfect autumnal warmer, thank you and loving your blog posts. 🙂

  55. I can’t find Manchego cheese in my grocery. Any recommendation for a substitute! This looks so amazing that I must make it!

    1. Hey Patti,
      Any cheese you love will work:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Jewlee,
      Yes that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. 5 stars
    Hrumm .. pasta is my favorite dish, and your recipe should be delicious as it is beautiful to see. Congratulations.

  57. 5 stars
    Didn’t get a picture, but boy I wish I would have. My husband took a bite and said, “phenomenal”, which is a word we save for extraordinary things! Sooooooo good

  58. 5 stars
    Made this last night, it was soooo satisfying! The chicken was lemony and delicious, and it paired with the creamy pasta so well. The caramelized mushrooms were an amazing touch!

    1. I use white wine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Unfortunately, the main ingredient is chicken, so that’s hard to do. I suppose you could try using cauliflower? that might be good! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  59. 5 stars
    One of my go-to favorites, Tieghan! This meal is always delicious and perfectly balanced. And, easy enough for weeknights, fancy enough for company. 🙂
    For those who might desire a slightly lightened-up version, I usually use spaghetti squash in place of egg pasta. It works wonderfully for me! I like how the sweeter taste of the squash noodles compliments the saltier, brighter flavors of the chicken, lemon, wine, and sage.

  60. 5 stars
    Totally impressed with you, your site and your recipes! I made this for my family last night. It took me a little longer to make, about 1 1/2 hours, probably because I like to have all my ingredients laid out beforehand. This recipe is so decadent, and the flavors from the mushrooms, browned butter and sage just come together perfectly in such a unique way. My only suggestion, which came from my kids, was to maybe reduce the amount of lemon juice next time I make it. I guess it was a little too lemony for them. My husband and I thought the lemon created a perfect contrast against the creaminess of the noodles. Thank you!

  61. I have been eyeing this recipe for weeks and finally made it. My boyfriend and I LOVED it. We had an indulgent weekend so I substituted spaghetti squash for the Pappardelle. The sauce was so delicious and flavorful it made up for the swap.

    I also love your photography. All of your recipes that I have made have been such crowd pleasers. This has become one of my favorite food blogs. Keep up the great work!

  62. I made this recipe and it was simply amazing. I used a Chilean red carmenere wine. I know white wine’s are usually used with chicken, but I love the taste of carmenere wines. Long story short it made an amazing little sauce.

    I recommend trying it with a red wine. If you haven’t used a carmenere wine you might give it a go.

    This is a great recipe! It will be a regular of mine, and I will perfect it as I go!

  63. My husband and I do a wild mushroom pasta dish that is very similar, so this was an intriguing combination! I tried this recipe last night with a few variations (parsley and a few capers directly into the picatta sauce while it cooked, did equal portions of the two cheeses, and omitted the cayenne in favor of a bit of dried sage and a little more nutmeg). It came out fantastic. The sage is a nice touch, something we hadn’t considered before but will now in future dishes. Might even use it to impress his east coast Italian family…. 🙂

  64. This is so delish!! Another one I couldn’t stop eating 🙂 I omitted the cheese & heavy cream at my daughter’s request and now can’t imagine adding it next time since I’m perpetually trying to loose 10 lbs. That said, I’d double the mushrooms since they shrink down and we love caramelized mushrooms.

  65. I made this for my family last night. As always, your recipe was a winner. My favorite was the mushroom pasta. It was fantastic!

  66. This looks so good! I am making it tonight, but I’m trying to make it slightly healthier, so I am cutting back on the butter and oil a bit. Do you have a vegetable that you believe will go well in or beside this dish? Thanks

    1. Thanks Amy! I would do something really simple like a salad. I think that would balance all the carbs from the pasta! 🙂 Enjoy!

  67. Beautiful food styling Tieghan! Looks dee-lish! and congrats on the kitty. There isn’t much better in the world than loving and being loved by a pet. You will wonder how you ever got by before you had one!

  68. Made this last night and added some truffle oil to the pasta in the last minute! I also used red wine instead of white..it was delicious!!!

  69. We need pictures of Snape! I love black kitties.

    Can’t wait to try this recipe. I love brown butter anything. Just had brown butter popcorn last night in fact. 🙂

  70. Chicken looks great and will absolutely try, but the kitty is the BEST. Present. EVER. 🙂 Snape is such an adorable name.

  71. Had this tonight for dinner….So good!!!! Everyone loved it! I happened to have some lemon pepper pasta from Trader Joes”s and did not know what to do with it. Perfect!
    Thanks!

  72. First, HAPPY BIRTHDAY! Second, we need many, many pictures of Snape Sweetly. Third, the chicken is going to be made as soon as I get more chicken into this house. And finally, I love your home. We have waited so long to see it and it was definitely worth the wait. I’m so happy for you. I can now actually envision you working in that kitchen and pantry . And all that gorgeous marble simply makes me swoon.

  73. There’s so much goodness happening here, just what I want for dinner tonight! And congrats on your new cat, I’m so excited for you! Perfect birthday gift :).

  74. So making this dish this weekend Tieghan! My husband is going to LOVE it! Happy Belated Birthday and congrats on Snape!!

  75. Aw! I’m so glad your birthday was good this year and you got an adorable kitten. This pasta looks amazing as all your recipes do.

  76. After an exhausting weekend, this would be the perfect Monday night meal. I’ll have to make it later this week though because the Mr. and I are headed to a Minnesota Wild game tonight. Pinning!

  77. Can’t wait to make this drool-worthy chicken piccata! Also, you got a cat! Sooo excited for you! Kitties are the best 🙂

  78. I’ve never commented on a website before, but I have so enjoyed your postings. I am a
    71 year old retired teacher living in the country with my husband and lots of birds, bees, groundhogs, moles, coyotes and many more critters! Keep doing what you love. We all love it. Barb

  79. So many things to comment on in this post! First, the chicken — simple and perfect. Second – the barn. OH MY GOSH. Stunning. I’m so incredibly envious of that space, it’s perfection. Third — yay on the kitty. Being a fur parent is the best! You will be crazy surprised how much you will come to love that little thing!!! Happy Monday!

  80. Brown butter and sage is the BEST! I like how you titled this “Browned sage butter.” Nice addition of mushrooms to the mix. Looks completely face plant worthy 🙂

  81. This recipe is perfect for fall. Now with a chill in the air all these flavors are on my mind and sage in my garden. Happy belated birthday and love ‘Snape’ (and your video on Colorado Homes; know it makes you cringe but it was great).

  82. 1. Happy Belated Birthday! 2. SNAPE! Yesssss. Harry Potter wins, always. My little sister named her cat Luna, so naturally I call her Luna Lovegood 😉 3. THIS DISH LOOKS DELISH. Pinning for later!

  83. Happy belated birthday, Tieghan!!! Congratulations on your new fur-baby!! And – this chicken looks incredible!!! Pinning!

  84. This looks amazing, I’ve been looking for a unique dish to try with my no-grain, protein pasta and this is going to be it! Thanks for writing this up!

  85. Oh Golly looks divine… I have to say i will subsitute, tho Pork Steak for the Chicken.. it is already thawed out.. I will try not to ‘fowel’ it up. Happy Monday to us all.

  86. YAY for being 22!! I turned the same age a few months ago and lemme tell ya, I cry the night before my birthday almost every year because I know I’ll never get to be that age again:( haha.. I’m diggin your cats name! Any name from Harry Potter would be a winner winner chicken dinner… which you should make for a future post <–(enter wide eyed blinking serious emoji)

  87. Awww snape! I LOVE that name! Congrats on being a new kitty mommy!! And happy belated Bday!
    Also congrats on making my mouth crave browned butter sage chicken goodness at 4am. This sounds AMAZING. Pinned!

  88. Happy belated birthday! Please show us pics of Snape! My three daughters are HP obsessed, and they would love to see him.

  89. You have no idea, you have made my day. I took out chicken breasts earlier but had not decided what to do with them for dinner…you know me, I like something different…anyway, then your post comes through, and now I know…I have all the ingredients, except the manchego cheese, but I can sub that I am sure. I just know this is going to be great. Thank You for saving the day 🙂
    Love the news of your kitten:-) I am so pleased you have him. He sounds adorable, and so cute, and all the cuddles are just the best. Have a good one. 🙂