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Sage Pasta with Parmesan and Chicken
4.75 from 4 votes

Sage Pasta with Parmesan Sauce and Chicken Recipe

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.

Course Dinner, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author April Wright


  • 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


  1. Cook pasta according to the directions on the back of the box. Don't forget to salt your water. 

  2. 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.

  3. 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.

  4. 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. 
  5. 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.