Pasta with fried, warm aromatic sage, Parmesan sauce, chicken and lemon zest is a DELICIOUS, quick and easy meal. This sage pasta is perfect to make on those busy weeknights or last-minute fridge clean. Red wine with berries lemonade is perfect with this pasta dish!
I know you’re like “that sage pasta looks so good!” It is good, thanks to the sage and help from the light Parmesan sauce. I love warm sage. It’s my favorite herb. It tastes amazing in a lot of foods. I especially love the flavor of it in Tyler Florence cornbread sage stuffing with caramelized onions. That’s some amazing stuffing, just so you know. My sister put me on to his stuffing. Anyway,
I basically came up with this Parmesan sage pasta recipe in the midst of a fridge forage. So yeah, this is ONE pretty delicious fridge cleanse meal and you probably have all the ingredients to this recipe, but if you don’t, nows your chance to think outside the box but don’t let your creative juices spill everywhere. Try to keep it simple but delicious. My grandmother always said to keep things simple.
I love simplicity. I love helping people make the best out of anything. I adore pasta too, so I’m going to help you make some amazing pasta. If you can’t make this chicken Parmesan and sage recipe to the “T”, I’ve posted some options and tips below. I bet you have all the ingredients to make Cajun Chicken Pasta though. I’m addicted to it.
If you’re out of fresh sage, you could use sage seasoning or poultry seasoning or ditch it and use rosemary or marjoram instead. The options are endless.
If you don’t have heavy whipping cream, but you have Parmesan cheese, just top the pasta with a good amount of shaved parmesan cheese and lemon zest. It’s super delicious. I was amazed how tasty it was. This sage pasta with chicken and parmesan recipe tastes just as good as the dishes you’d eat at a 5-star restaurant.
This is evidence that you don’t have to dine out or shop for more groceries when you think you don’t have anything to eat. Just stare deep into that fridge of yours. You’ll figure out something delicious to make, better yet, you have this recipe to refer back to.
This recipe serves two people. Double the recipe if you need to. I used a tablespoon of fresh minced sage and 8 ounces of rigatoni and about 1/4 cup of heavy whipping cream. A bit of sage goes a long way. If this is your first time trying sage in simple kinds of pasta as mine, fry the whole tablespoon of sage and add just a bit to the pasta. Taste, then add more fried sage if needed.
I only had ONE huge chicken breast left. Yes, just one. I ended up splitting it. I don’t know or even remember why I didn’t just cook the last chicken breast but I’m glad I saved it because I was able to give you all the deeds of this sage pasta Parmesan with chicken. FYI, because I don’t wish food poisoning on anyone – been there, opened stored correctly/wrapped raw chicken must be eaten within 1-2 days. Anything past 2 days and you’re pushing it. If you have wrapped opened raw chicken in your fridge past two days, get rid of it.
Chicken thighs would be great with this pasta too. I would have used chicken thighs if I had some. Chicken thighs are so much juicier and full of flavor. They’re so underrated.
What kind of fridge forage meals have you made? I’d love to know.
Pasta with fried, warm aromatic sage, Parmesan sauce, chicken and lemon zest is a DELICIOUS, quick and easy meal. Hectic day? This sage pasta is perfect for those busy weeknights or last-minute fridge clean.
- 8 oz Use your favorite pasta (I used rigatoni)
- 1/4 cup finely diced onions
- 2 garlic cloves
- 1 tbsp minced sage
- 1/4 cup heavy whipping cream
- 3 tbsp butter
- 1/2 tbsp lemon zest
- 1/4 cup Parmesan cheese
- 1 large chicken breast split to make two
- 3 tbsp vegetable oil
Cook pasta according to the directions on the back of the box. Don't forget to salt your water.
In a skillet large enough to fit all of the pasta over medium heat, add 1 tbs of butter. Add the minced sage. Cook just until the butter turns brown and the sage is crisp.
Transfer sage to a paper towel.
Heat one tablespoon of the oil in the same skillet over medium heat. Saute the onions until soft about 5 minutes. Add the garlic to the onions and cook until fragrant. Scoop the onions and garlic out into a small bowl.
Add more oil to the skillet if needed. Over medium-high heat cook the chicken for 4-5 minutes each side for small, thin chicken breast. For large thicker chicken breast, about 10 mins each side or until the temperature of the chicken breast reads 165 F. Set to the side.
- In the same skillet over medium heat add the rigatoni heavy whipping cream and, butter, the onion and garlic and Parmesan cheese. Add the sage. Add salt and pepper to taste.
- Toss everything together and heat through. Serve immediately with shaved Parmesan and lemon zest. If you prefer more sauce then add more heavy whipping cream and Parmesan cheese.
YOU MAY ALSO LIKE: CAJUN CHICKEN PASTA