Cowboy Butter Chicken Linguine
This delectable pasta dish features juicy chicken breasts enveloped in a rich buttery sauce, enhanced with lemon and garlic, creating a delightful meal perfect for gatherings and cozy dinners alike.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts Cut into pieces before cooking
- 2 tablespoons olive oil For cooking chicken
- Salt Salt to taste
- Black pepper Black pepper to taste
For the Pasta
- 12 ounces linguine pasta Cooked according to package directions
For the Sauce
- 3 tablespoons butter Melted in the skillet
- 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
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese For mixing and garnishing
- 1/4 cup fresh parsley, chopped For garnishing, divided
Instructions
Preparation
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining. Set the pasta aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove and set aside.
Cooking
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Simmer gently.
- Pour in the heavy cream and half of the chopped parsley. Cook for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, adding the cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
- Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving.
Notes
Consider adding sun-dried tomatoes or mushrooms for extra richness. You can swap chicken for shrimp or vegetables for a different twist. This dish stores well in an airtight container for up to 3 days and can be frozen for up to 1 month.