Description
A quick and delicious Cowboy Butter Chicken Linguine that combines tender chicken, creamy sauce, and savory linguine, perfect for weeknight dinners.
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)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook Pasta: Boil the linguine in salted water according to package directions, reserving ½ cup of pasta water before draining. Set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat, season chicken with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt butter over medium heat, add minced garlic, paprika, and red pepper flakes, sautéing for about one minute.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), simmering gently while scraping browned bits from the pan.
- Creamy Sauce Formation: Pour in heavy cream and add half of the chopped parsley, stirring until sauce lightly thickens (about 2 minutes).
- Combine All: Return cooked chicken to the pan, add linguine and Parmesan cheese. Toss until well-coated, adjusting sauce consistency with reserved pasta water as needed.
- Final Touches: Adjust salt and pepper to taste, garnish with remaining parsley and extra Parmesan before serving. Enjoy hot!
Notes
For best results, use fresh herbs and ingredients. Reserved pasta water helps thicken the sauce; don’t skip this step!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American