Description
A quick and delicious Cowboy Butter Chicken Linguine that combines tender chicken, al dente linguine, and a flavorful butter sauce.
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
- Boil the linguine according to package directions in salted water. Reserve ½ cup pasta water before draining and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes, sautéing for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Simmer gently while scraping any browned bits from the bottom of the pan.
- Pour in heavy cream and half of the chopped parsley, gently stirring and cooking for an additional 2 minutes until sauce thickens.
- Return the chicken to the pan along with the cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as necessary to adjust sauce consistency.
- Adjust salt and pepper to taste. Garnish with remaining parsley and extra parmesan cheese before serving.
Notes
Prep all ingredients before starting for a smoother cooking process.
