A pan sauce is made with just a few ingredients, but it can upgrade any dish in an instant. Butter is the key to a rich, creamy pan sauce. Start by searing your meat, then use the leftover bits of flavor in the pan to melt your butter, add aromatics, and liquid ingredients. Voilà!

Chicken Pasta

Chicken Pasta with Butter Pan Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings


  • 2 chicken breasts, sliced in half (lengthwise) and pounded out thinly
  • 2 Tbs. dried Italian seasoning
  • 2 Tbs. olive oil
  • 4 Tbs. real butter
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup chicken stock
  • A handful of oregano, chopped
  • 12 oz egg noodles
  • 1 lemon
  • Coarse salt and black pepper


  1. Heat oil in a medium pan over medium high heat.
  2. Sprinkle both sides of the chicken with a pinch of coarse salt and freshly ground black pepper. Evenly rub the Italian seasoning all over the chicken, then sear in the pan, covered, for five minutes per side. Remove from the pan and let rest on a plate.
  3. Back in the pan with the browned bits, add 1 Tbs. of butter. Once melted and foaming, add the minced garlic and shallot. Sauté the aromatics for about 30 seconds, letting them get coated in the butter. Add 2 Tbs. white wine to the pan to deglaze.
  4. Using a wooden spoon, sauté garlic and shallots for 30 seconds while scraping up the browned bits. Then add the rest of the wine and the chicken stock. Let the sauce simmer for five minutes, before adding the remaining 3 Tbs. of butter and the chopped oregano and a pinch of salt. Let it simmer another five minutes, allowing the sauce to bubble and reduce.
  5. Bring a pot of salted water to a boil, and cook the egg noodles until they’re just al dente. Transfer the noodles to the pan sauce and let them finish cooking, absorbing the liquid.
  6. Add cooked chicken back in the pan, and finish with lemon juice, fresh parmesan, parsley, and another tablespoon of butter, if you wish!

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