Cowboy Butter Chicken Linguine
A quick and comforting dish combining tender chicken and creamy garlic sauce with linguine, ready in just 30 minutes.
Ingrédients
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)
- 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
- to taste Salt and black pepper
Instructions
Preparation
- Gather all the ingredients and tools, including a large skillet and a pot for boiling the pasta.
Cooking Pasta
- Bring a large pot of salted water to a boil, add the linguine, and cook according to package directions (8-10 minutes). Reserve 1/2 cup pasta water before draining.
Cooking Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet, and cook for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
Preparing Sauce
- In the same skillet, reduce heat to medium and add 3 tablespoons of butter. Once melted, add minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.
Adding Flavor
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water, scraping up browned bits from the skillet for added flavor.
Creating Creamy Sauce
- Pour in heavy cream and half of the chopped parsley. Stir gently and cook for another 2 minutes until the sauce thickens slightly.
Combining Ingredients
- Slice cooked chicken into bite-sized pieces. Return it to the skillet with the cooked linguine and add Parmesan cheese. Toss everything together and adjust sauce consistency with reserved pasta water if needed.
Final Touches
- Taste and adjust seasoning with salt and black pepper. Sprinkle remaining parsley on top and serve immediately.
Plating
- Transfer the cowboy butter chicken linguine to plates or a serving bowl. Garnish with extra Parmesan cheese and a lemon wedge if desired.
Enjoy!
- Savor your creamy, delicious Cowboy Butter Chicken Linguine and enjoy each bite!
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge. This dish can be frozen for up to 2 months. To reheat, warm in a saucepan over low heat, adding a splash of broth or reserved pasta water.