Brown Butter Sage Tortellini with Chicken (30-Minute Dinner)
I made this brown butter sage tortellini because I needed something quick to eat. I had two leftover chicken thighs in the freezer, and my sage was ready to be harvested from the garden, so dinner more or less decided itself.
With fall settling in, I was craving anything warm and comforting, and that instantly sparked brown butter. It’s nutty, and cozy, and pairs beautifully with fresh sage. I wanted big aromatics, so I went generous with the shallot and garlic. They melt into the butter and give the sauce a deep, savory backbone.
Chili crisp had to make its way in too, because ever since I tried it I can’t stop eating it. A spoonful on top adds a little heat and crunch that balances all that richness.
Fresh tortellini is my shortcut for pre-made pasta that feels substantial. It cooks in just a few minutes and soaks up the sauce, so the dish feels hearty without much extra effort.
If you’re looking for a cozy weeknight dinner that comes together in one pan, this is it.
Brown Butter Sage Tortellini with Chicken (30-Minute Dinner)
Ingredients
- 2 tbsp olive oil
- 2 boneless skinless chicken thighs
- 3 tbsp unsalted butter
- 1 shallot minced
- 3 garlic cloves minced
- 1½ tbsp sliced sage leaves
- ¼ cup heavy cream
- Pasta water about 1 cup
- 3 cups fresh tortellini any variety
- Salt and pepper to taste
Toppings
- Sliced fresh sage
- Chili crisp
- Freshly shaved Parmesan
Instructions
- Prep the chicken. Pat the chicken thighs dry, then season with salt and pepper.
- Start the water. Set a pot of water on to boil.
- Sear the chicken. Preheat a pan over medium heat and let it come fully up to temperature. Add the olive oil and coat the bottom of the pan. Quickly add the chicken and sear hard for 4-5 minutes per side. Remove to rest. It’s okay if the chicken isn’t cooked all the way through.
- Brown the butter. Turn the heat down a notch below medium and add the butter. As it melts, scrape up all the browned chicken bits. Keep stirring until the bits and the butter turn golden brown, 3-4 minutes.
- Add the aromatics. Add the shallot, garlic, and sage to the butter. Stir continuously and cook for another 3-4 minutes.
- Deglaze. Scoop some hot pasta water into the butter and bring to a simmer. Reduce by half.
- Finish the chicken. Cut the thighs into bite-size pieces and add them to the pan along with their juices. Cook the chicken through.
- Cook the tortellini. Drop the tortellini into the boiling water and cook according to the package directions. Fresh tortellini should only take about 4-5 minutes.
- Add the cream. Turn the heat down to medium-low. Stir in the heavy cream and simmer until the tortellini is done cooking.
- Combine. Drain the tortellini, reserving some of the cooking water. Add the tortellini to the pan and stir. Add reserved water a little at a time until the sauce reaches your desired thickness.
- Season. Add salt and pepper to taste.
- Serve. Top with chili crisp, fresh sage, and shaved Parmesan.
