Cowboy Butter Chicken Linguine
A quick and hearty meal that combines creamy flavors with a burst of freshness from lemon and parsley, perfect for weeknights or unexpected guests.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts For juiciest chicken, let rest at room temperature for 15-20 minutes.
- 12 ounces linguine pasta Reserve half a cup of the starchy pasta water.
- 2 tablespoons olive oil For frying the chicken.
- 3 tablespoons butter For the sauce.
- 4 cloves garlic, minced Adds flavor to the sauce.
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes Optional for heat.
- 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 For adjusting sauce consistency.
- 1 cup heavy cream Can substitute half with half-and-half or Greek yogurt.
- 1/2 cup grated parmesan cheese Plus extra for serving.
- to taste Salt and black pepper Season to taste.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add in the linguine and cook according to package directions until al dente, reserving half a cup of the starchy pasta water before draining.
Cooking the Chicken
- In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and black pepper, then cook for 5-7 minutes on each side until golden and fully cooked. Remove from the skillet and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic, paprika, and red pepper flakes. Sauté until fragrant.
- Add Dijon mustard, lemon juice, lemon zest, and chicken broth, scraping any bits from the skillet.
Creating the Creamy Sauce
- Pour in heavy cream and half of the chopped parsley. Cook for a couple of minutes until the sauce thickens slightly.
- Return the chicken and drained pasta to the skillet, sprinkle with parmesan cheese, and toss until well-coated. Adjust consistency with reserved pasta water if necessary.
Serving
- Taste and season with additional salt and pepper if needed. Serve immediately, garnishing with remaining parsley and extra parmesan.
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Notes
Pairs well with a fresh side salad or crusty bread. Works best when served fresh but can be stored in the refrigerator for 3 days.