So, do I even need to say much about this?
All I can think is: OMG. Brown butter. Make it now. This might be the best thing on the planet.
See those little brown specks? They aren’t from the whole wheat pasta — they’re specks of brown butter. Incredible.
What can I say? I could joke about wanting to be embalmed in brown butter, confess my love for caramelized onions, or admit that I used to dislike mushrooms. Honestly, this pasta is everything you hope the best comfort-dinner could be.
This dish is decadent, full of flavor, and perfect for a special occasion — or for an everyday lunch if you’re lucky like me.
I wish I could be my own wife.
Many of you have asked for favorite Valentine’s Day dinners, and I’ll be honest — I’m indecisive. Still, a few standout dishes are guaranteed crowd-pleasers: chicken romano can win you an engagement ring; clams casino linguine feels indulgent; lobster mac and cheese is simply ridiculous in the best way; beef bourguignon has its moments of grandeur; and a brown sugar butter roasted chicken is great if you want something approachable but impressive. If you really want to show love (even to yourself), caramelized chicken with mushroom sauce and grilled herb bread will do the trick.
But if you want something relatively simple and spectacular, make this.
Brown Butter Parmesan Chicken Linguine
Serves 4
Ingredients:
- 1.5–2 pounds boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 tablespoons canola oil
- 6 tablespoons 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 (preferably long noodles)
- 2/3 cup freshly grated Parmesan cheese, plus more for serving
- Fresh chopped parsley for garnish
Directions:
Heat a large skillet over medium-high and add the canola oil. Pat the chicken dry, then toss with salt, pepper, and smoked paprika. Brown the chicken on all sides, about 8–10 minutes total, then remove and set aside.
Lower the heat to low and add 1/2 tablespoon of butter. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until they caramelize, about 15 minutes.
While the onions caramelize, melt the remaining 5 tablespoons of butter in a small saucepan over low heat. Whisk constantly until the butter develops brown bits on the bottom. Immediately remove from heat and whisk briefly to prevent further browning. Set aside with the brown bits intact. At this time, bring a pot of water to a boil and cook the pasta according to package directions.
When the onions are caramelized, transfer them to a bowl. Add the remaining 1/2 tablespoon of butter to the skillet and cook the mushrooms for 5–6 minutes until they’re juicy and nicely browned. Return the onions to the skillet, add the garlic, and cook for about 30 seconds until fragrant. Increase the heat to medium and add the white wine. Let it bubble and reduce for 2–3 minutes.
Add the browned chicken and the cooked pasta to the skillet, tossing to combine and coat everything with the sauce. Turn off the heat and stir in the grated Parmesan until melted and distributed. Drizzle the brown butter (be sure to include the flavorful brown bits) over the pasta and toss a few more times to coat. Serve with extra Parmesan and chopped parsley on top.
Tomorrow: dessert. Just wait.