Chicken Pappardelle with Hazelnut & Burnt Butter

Chicken Pappardelle with Hazelnut & Burnt Butter

This recipe has an amazing flavour profile, but is so easy to make (I mean, 4 easy steps, come on!)

Make simple meals, and make them incredibly well. This is not the first time I've preached this message in The Schaffen Kitchen, but it rings true each and every time. Give this recipe a try, and tell me I'm wrong! 

• Unsalted Butter | 1/2 Cup
• Hazelnuts | 1/2 Cup | Peeled
• Chicken Breast | 1 | Diced
• Pappardelle Pasta
• Lemon Zest | 1 Tbsp
• Parsley | 1/2 Cup
• Black Pepper | 1 Tsp
• Parmesan Cheese | 60g
• Lemon Juice

STEP 1 | Melt the butter in a large pan over medium heat until it foams substantially. Once the foam starts to recede, stir frequently until browned. Turn the heat down to low and add the chopped hazelnuts. Stir and toast over low heat until the nuts start to take on a little colour.

STEP 2 | Add the diced chicken to the pan, and stir until cooked through.

STEP 3 | Cook the pasta, and add it to the burnt butter & hazelnut sauce. Toss thoroughly to coat. Remove from heat.

STEP 4 | Add the lemon zest, parsley, black pepper & grated cheese. Toss again to combine thoroughly. Then squeeze over the lemon juice, toss, and serve immediately with an extra sprinkling of cheese.

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