Cowboy Butter Chicken Linguine
A cozy and creamy dish featuring tender chicken in a buttery sauce, served with linguine for a satisfying meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts perfect for quick cooking and tender bites
- 12 ounces linguine pasta provides the perfect noodle texture to soak up the sauce
- 2 tablespoons olive oil adds a nice base flavor for cooking the chicken
- 3 tablespoons butter adds richness
- 4 cloves garlic, minced brings an aromatic punch
- 1 tablespoon Dijon mustard adds a subtle tang
- 1 teaspoon paprika adds gentle smokiness
- 1/4 teaspoon red pepper flakes (optional) for a hint of spice
- 2 tablespoons lemon juice freshens everything up
- 1 teaspoon lemon zest adds more citrus flavor
- 1/4 cup fresh parsley, chopped for a pop of color and freshness
- 1/2 cup chicken broth or reserved pasta water for creating the sauce
- 1 cup heavy cream makes the sauce luxuriously creamy
- 1/2 cup grated parmesan cheese adds a nutty, salty kick
- to taste salt and black pepper for enhancing flavor
Instructions
Preparation
- Start by boiling a large pot of salted water for the linguine.
- Chop the chicken into bite-sized pieces and season with salt and pepper.
- Mince the garlic and zest the lemon. Get your broth or reserved pasta water ready.
Cooking
- Cook the linguine according to package directions until al dente. Reserve a cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned, about 5-7 minutes.
- Stir in the garlic, butter, Dijon mustard, paprika, and red pepper flakes. Cook until fragrant.
- Pour in the chicken broth and cream, followed by lemon juice and zest. Stir to combine.
- Toss in the cooked linguine. Mix in the parmesan cheese until melted and creamy, adding pasta water as needed for consistency.
Serving
- Serve warm, garnished with fresh parsley and extra parmesan if desired.
Notes
Use a sharp knife for cutting chicken evenly. Reserve pasta water for sauce consistency. Don't skip the lemon zest for aroma. For extra creaminess, add a splash of milk or cream cheese. Store leftovers in an airtight container for 3-4 days.