Description
An easy and delicious Cowboy Butter Chicken Linguine that comes together in just 30 minutes and works perfectly for busy weeknights.
Ingredients
Scale
- 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
- 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 linguine in salted water until al dente and reserve pasta water
- Season chicken with salt and pepper and cook in olive oil until browned and cooked through
- Remove chicken and melt butter in the same skillet
- Add garlic, paprika, and red pepper flakes and cook until fragrant
- Stir in Dijon mustard, lemon juice, lemon zest, and broth
- Pour in heavy cream and simmer briefly
- Return chicken and add linguine and parmesan cheese
- Toss to coat and adjust sauce with reserved pasta water
- Season to taste and garnish with parsley
Notes
- Always reserve pasta water to adjust sauce consistency
- Avoid browning the garlic to prevent bitterness
- Adjust red pepper flakes for preferred spice level
- Add a splash of milk or water when reheating leftovers
- Freeze pasta and sauce separately for best texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg