Description
A quick and flavorful Cowboy Butter Chicken Linguine made in just 30 minutes, featuring tender chicken in a creamy garlic butter sauce over linguine.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions.
- In a large skillet over medium-high heat, heat olive oil and season the cubed chicken with salt and black pepper. Cook the chicken for 5 to 7 minutes until golden brown and cooked through, then remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute.
- Stir in paprika and red pepper flakes, then add Dijon mustard, lemon juice, and lemon zest, mixing well.
- Pour in the heavy cream and half of the chopped parsley, stirring until the sauce thickens (about 2 minutes). Adjust seasonings if needed.
- Return the chicken to the skillet, add the cooked linguine and parmesan cheese, and toss gently to coat.
- If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Serve in bowls, garnished with remaining parsley and extra parmesan.
Notes
For added flavor, consider adding vegetables like spinach or cherry tomatoes to the skillet after cooking the chicken. Freshly cracked black pepper makes a great garnish.
