Description
A creamy and flavorful pasta dish made with tender chicken, garlic, and a rich cowboy butter sauce, perfect for a quick weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 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
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Instructions
- 1. Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water, then set the pasta aside.
- 2. Heat 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 the chicken and set aside.
- 3. In the same skillet, melt the butter. 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), scraping any browned bits from the bottom of the pan.
- 5. Pour in the heavy cream and half of the parsley, stirring gently and cooking for another 2 minutes until the sauce lightly thickens.
- 6. Return the chicken to the pan, add the cooked linguine and parmesan cheese, and toss to coat evenly. Add reserved pasta water as needed to adjust the sauce consistency.
- 7. Adjust salt and pepper to taste. Garnish with the remaining parsley and extra parmesan before serving. Serve immediately.