Cowboy Butter Chicken Linguine
A delightful combination of flavors featuring tender chicken, creamy sauce, and perfectly cooked linguine, all dressed up in a savory cowboy butter sauce.
Ingredients
Main 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) Adjust according to taste
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped Use fresh for best flavor
- 1/2 cup chicken broth or reserved pasta water Use reserved pasta water for added flavor
- 1 cup heavy cream Can substitute with half and half or milk and butter
- 1/2 cup grated parmesan cheese
- to taste Salt and black pepper Adjust as needed
Instructions
Cooking the Pasta
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cooking the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Preparing the Cowboy Butter Sauce
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
Combining Everything
- Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.
Notes
Serve hot, and pair with a side salad or crusty bread. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or broth if the sauce is too thick. Make sure not to overcook the chicken; it should be juicy and tender. Adjust the level of spice with red pepper flakes as per your preference.