Cowboy Butter Chicken Linguine
A delicious and hearty dish combining flavorful chicken, a rich butter sauce, and perfectly cooked linguine, perfect for a comforting meal any night of the week.
Ingredients
Pasta and Chicken
- 12 oz linguine Cook until al dente.
- 2 pieces boneless, skinless chicken breasts Season with salt and black pepper.
Sauce Ingredients
- 2 tbsp olive oil For cooking the chicken.
- 2 tbsp butter For the butter sauce.
- 4 cloves garlic, minced Adds flavor to the sauce.
- 1 tsp smoked paprika Adds a smoky flavor.
- ½ tsp red pepper flakes Adjust to taste.
- 1 tsp Dijon mustard Adds tang and depth.
- 1 tbsp lemon juice For acidity.
- ½ cup chicken broth For the sauce.
- ½ cup heavy cream For a creamy sauce.
- ½ cup grated Parmesan cheese For flavor and richness.
- to taste Salt and black pepper To season.
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Boil salted water and cook the linguine until al dente. Reserve some pasta water, then drain and set aside.
- Season the chicken breasts with salt and black pepper. In a skillet, heat olive oil, then cook the chicken until fully done. Slice into bite-sized pieces.
Making the Sauce
- In the same skillet, melt the butter and sauté the minced garlic.
- Add the Dijon mustard, lemon juice, and chicken broth; let it simmer.
- Pour in the heavy cream and simmer until the sauce thickens.
- Stir in the grated Parmesan cheese until melted and smooth.
Combining
- Add the cooked chicken and linguine to the sauce, tossing everything together to coat evenly.
- Sprinkle with chopped parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Adjust red pepper flakes based on your spice preference, and don't skip the fresh parsley as it adds freshness.