Description
A hearty and delicious Cowboy Butter Chicken Linguine that comes together in just 30 minutes, combining tender chicken with flavorful linguine in a creamy 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
- Cook the linguine in salted boiling water according to package directions, reserving ½ cup of the pasta water before draining.
- 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 fully cooked. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat, then add minced garlic, paprika, and optional red pepper flakes. Sauté for about one minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water, scraping up browned bits from the pan.
- Pour in heavy cream and half of the chopped parsley. Simmer for about two minutes until the sauce slightly thickens.
- Return chicken to the pan, add drained linguine and grated parmesan cheese. Toss to coat evenly, using reserved pasta water as needed to adjust sauce consistency.
- Adjust seasoning with salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving.
Notes
Prep ingredients in advance for quicker cooking. Use a meat thermometer for perfect chicken doneness. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian