Cowboy Butter Chicken Linguine
A hearty Italian pasta dish featuring tender chicken enveloped in a rich, creamy butter sauce, perfect for family dinners or special gatherings.
Ingredients
Pasta and Chicken
- 1 lb linguine pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp red pepper flakes
Garnish
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 cup grated Parmesan cheese
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and black pepper.
- Add chicken to the skillet and cook for about 5-7 minutes, until browned and cooked through. Remove from skillet and set aside.
Sauce and Combining
- Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.
- Pour in the heavy cream, followed by the unsalted butter, Dijon mustard, lemon juice, and minced garlic.
- Add the smoked paprika, cayenne pepper, and red pepper flakes. Stir and simmer for 3-4 minutes until the sauce thickens and butter melts.
- Return the chicken to the skillet and stir to coat with the sauce.
- Add the drained linguine and toss until pasta is well coated.
- Fold in the chopped parsley, chives, and half of the grated Parmesan cheese.
Serving
- Serve immediately, topping with remaining Parmesan cheese and a sprinkle of additional parsley or chives if desired.
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Notes
For the best results, cut chicken pieces evenly for uniform cooking. Adjust spice levels to your preference.