Print

Cowboy Butter Chicken Linguine

Print Recipe

A quick and creamy pasta dish with chicken, garlic, and a hint of paprika, perfect for weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
  • 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
  • Salt and black pepper to taste

Instructions

  1. Boil the linguine according to the package directions in salted water, reserving ½ cup of pasta water before draining.
  2. Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, melt butter and add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
  4. Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape browned bits from the bottom of the pan while simmering.
  5. Pour in heavy cream and half of the chopped parsley, stirring gently for an additional 2 minutes until the sauce lightly thickens.
  6. Return the chicken to the pan, add the linguine and parmesan cheese, tossing to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
  7. Adjust salt and pepper as needed, garnish with remaining parsley and extra parmesan before serving.

Notes

Serve hot with extra grated parmesan on top and a side salad or garlic bread.

Nutrition

Find it online: https://voxrecipes.com/irresistibly-easy-cowboy-butter-chicken-linguine/