Description
A quick and flavorful dish featuring juicy chicken, creamy cowboy butter sauce, and linguine pasta, perfect for busy weeknights.
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 of the pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, cooking for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt the butter. Sauté garlic, paprika, and red pepper flakes for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the pan.
- Pour in the heavy cream and half of the parsley. Cook for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add cooked linguine and parmesan cheese, tossing to coat evenly. Add reserved pasta water as needed for consistency.
- Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving. Serve immediately.
Notes
Make sure to season the chicken well for the best flavor. Reserve pasta water for adjusting the sauce’s consistency. Add red pepper flakes for a kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American