Description
A rich and creamy pasta dish featuring tender chicken coated in a bold cowboy butter sauce made with garlic, Dijon, herbs, and lemon—all tossed with linguine for the ultimate comfort food.
Ingredients
- 12 oz linguine pasta
- 1 lb chicken breast, cut into bite-sized pieces
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tsp smoked paprika
- Juice of 1/2 lemon
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 1 tbsp olive oil (for searing chicken)
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- Lower heat to medium. Add butter to the skillet and melt.
- Stir in garlic, Dijon mustard, red pepper flakes, smoked paprika, and lemon juice. Cook for 1–2 minutes until garlic is fragrant.
- Pour in the heavy cream and let the sauce simmer gently for 3–5 minutes, stirring occasionally.
- Return the cooked chicken to the pan and toss to coat.
- Add the drained linguine and toss with the sauce until well combined. Add reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese and chopped parsley.
- Taste and adjust seasoning with salt and pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes