Cowboy Butter Chicken Linguine
A comforting and delicious chicken linguine dish that comes together quickly, perfect for busy weeknights.
Equipment
- Skillet A nice, big skillet is recommended.
- Pot For cooking linguine.
Ingredients
Main ingredients
- 1 lb Boneless, skinless chicken breasts Cut into bite-sized pieces.
- 4 cloves Garlic Minced.
- 1 tsp Lemon zest
- 0.25 cup Fresh parsley Chopped.
- 1 tbsp Dijon mustard
- 2 tbsp Lemon juice Freshly squeezed.
- 12 oz Linguine pasta
- 1 tsp Paprika
- 0.25 tsp Red pepper flakes Adjust to taste.
- 1 tsp Salt and black pepper To taste.
- 2 tbsp Olive oil
- 3 tbsp Butter
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Chicken broth or reserved pasta water
Instructions
- First things first, get that linguine cooking according to the package directions. While it's happily bubbling away, make sure to scoop out about 1/2 cup of that starchy pasta water before you drain it. Trust me, you'll want this later!
- While the pasta is doing its thing, let's get our chicken ready. Cut those boneless, skinless chicken breasts into nice, bite-sized pieces. Then, give them a good sprinkle of salt, black pepper, and that lovely paprika.1 lb Boneless, skinless chicken breasts
- Heat up your olive oil in a nice, big skillet over medium-high heat. Once it's shimmering, toss in your seasoned chicken. Cook it until it's beautifully browned on all sides and cooked all the way through. Once it's ready, scoop the chicken out of the skillet and set it aside for a moment.1 lb Boneless, skinless chicken breasts
- Lower the heat just a touch and add your butter to the same skillet. Once that butter is all melted and happy, toss in your minced garlic and those red pepper flakes. Give them a good sauté for about a minute until you can really smell that amazing aroma.1 lb Boneless, skinless chicken breasts
- Now, stir in that Dijon mustard and the fresh lemon juice. Give it a good mix – you're building some serious flavor here!1 lb Boneless, skinless chicken breasts
- Pour in your chicken broth (or that reserved pasta water, remember?) and the heavy cream. Stir everything together and bring it to a gentle simmer. Keep stirring as it heats up.1 lb Boneless, skinless chicken breasts
- Reduce the heat to low. Now, stir in your grated Parmesan cheese. Keep stirring gently until the cheese melts into the sauce and it starts to thicken up beautifully. Oh, this is looking good!1 lb Boneless, skinless chicken breasts
- Stir in the lemon zest and your freshly chopped parsley. This is where all those lovely fresh flavors really shine.1 lb Boneless, skinless chicken breasts
- Add your cooked chicken back into the skillet. Give it a good stir to make sure every piece is coated in that luscious sauce.1 lb Boneless, skinless chicken breasts
- Finally, add your drained linguine right into the skillet with the chicken and sauce. Toss everything together gently until the pasta is beautifully coated.1 lb Boneless, skinless chicken breasts
- Serve it up immediately and bask in the deliciousness.
Notes
This recipe is wonderfully forgiving! Feel free to get creative with substitutions and additions. For leftovers, store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.