Cowboy Butter Chicken Linguine
A scrumptious dish that combines juicy chicken and creamy sauce with pasta, perfect for any weeknight dinner or special gathering.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cubed Use fresh chicken for the best flavor.
- 8 oz linguine pasta Whole wheat pasta can be used as an alternative.
Sauce and Seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional) Feel free to adjust the spices to your taste.
- 1/2 tsp crushed red pepper flakes (optional) Add for a spicy kick if desired.
Finishing Touches
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh parsley, chopped Garnish with extra parsley for a fresh look.
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan cheese Can add more for serving.
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp Dijon mustard
Instructions
Cooking the Pasta
- Cook the linguine pasta according to the package instructions. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat.
- Add the cubed chicken, and season with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- Cook for 6-8 minutes until the chicken is browned and cooked through.
- Remove the chicken and set aside.
Making the Sauce
- In the same skillet, melt the butter.
- Add the chicken broth, heavy cream, Dijon mustard, and lemon juice. Stir until combined.
- Stir in the Parmesan cheese and cook for 2-3 minutes until the sauce thickens slightly.
Combining Everything
- Return the chicken to the skillet with the pasta. Toss everything to coat it in the sauce.
- Stir in the parsley and crushed red pepper flakes (if using). Serve immediately.
Notes
This dish is best served hot. You can add extra Parmesan cheese on top for added flavor. A side salad or garlic bread goes well with this meal, making it perfect for a complete dinner. To store leftovers, let the pasta cool completely. Transfer it to an airtight container and keep it in the refrigerator for 3-4 days. Reheat it before serving.