Cowboy Butter Chicken Linguine
A quick and delicious creamy pasta dish with tender chicken, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional) For added spice
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped Plus more for garnish
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese For flavor
- to taste Salt and black pepper
Instructions
Cooking Pasta
- Boil the linguine in salted water according to package directions.
- Reserve ½ cup of the pasta water before draining and set aside.
Cooking Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Cook for 5-7 minutes until browned and cooked through, then remove from the skillet and set aside.
Preparing Cowboy Butter Sauce
- In the same skillet, melt the butter and add the minced garlic, paprika, and red pepper flakes.
- Sauté for about 1 minute until fragrant but not browned.
Adding Flavor Components
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water).
- Gently simmer while scraping any browned bits from the bottom of the pan.
Forming Creamy Sauce
- Pour in the heavy cream and half of the chopped parsley.
- Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
Combining Ingredients
- Return the chicken to the pan, then add the cooked linguine and parmesan cheese.
- Toss everything together, adding reserved pasta water as needed to adjust the sauce’s consistency.
Final Touches
- Taste and adjust salt and pepper as needed.
- Garnish with the remaining parsley and extra parmesan cheese before serving.
- Enjoy immediately!
Notes
Serve with a side salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container for up to 3 days.