Ingredients

1 pound boneless, skinless chicken breasts

12 ounces linguine pasta

2 tablespoons olive oil

3 tablespoons unsalted 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

Step 1: Fill a large pot with salted water and bring to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.

Step 2: Drain the pasta and toss it lightly with a little olive oil to prevent sticking. Set aside.

Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper.

Step 4: Cook the chicken for 5 to 7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.

Step 5: In the same skillet, melt 3 tablespoons of unsalted butter. Add the minced garlic, paprika, and red pepper flakes, sautéing for about 1 minute until fragrant.

Step 6: Stir in Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth or reserved pasta water, scraping up any browned bits from the pan.

Step 7: Add the heavy cream and half of the chopped parsley. Stir and cook for about 2 minutes until the sauce thickens slightly.

Step 8: Return the cooked chicken to the skillet. Add the linguine and sprinkle in the grated parmesan cheese. Toss everything gently until well coated in the sauce.

Step 9: Taste and adjust seasoning with salt and black pepper. Garnish with the remaining parsley and extra parmesan cheese if desired. Serve immediately.

Tips & Variations

Use fresh garlic for the best flavor boost in the sauce.

Substitute chicken broth with reserved pasta water to keep the sauce silkier and more cohesive.

Add vegetables like spinach or cherry tomatoes for extra color and nutrition.

For a spicier kick, increase the amount of red pepper flakes.

Unsalted butter allows better control over salt levels, so season carefully.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like fettuccine or spaghetti works well with this sauce. Adjust cooking time according to the pasta type.

Is it okay to use salted butter instead of unsalted?

You can use salted butter, but reduce the added salt in the recipe to prevent the dish from becoming too salty.

Dinner

Cowboy Butter Chicken Linguine Recipe

Introduction