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Cowboy Butter Chicken Linguine

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A creamy pasta dish tossed with seared chicken and a zesty, garlicky butter sauce that embodies bold Cowboy Butter flavors, ready in just 30 minutes.

Ingredients

Scale
  • 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

Instructions

  1. Cook Pasta: Boil linguine in salted water per package directions until al dente and reserve 1/2 cup pasta water.
  2. Cook Chicken: Heat 2 tablespoons olive oil in a skillet, season chicken, and sear for 5-7 minutes until internal temperature reaches 165°F.
  3. Prepare Cowboy Butter Sauce: Melt 3 tablespoons butter in the same skillet, sauté garlic, paprika, and red pepper flakes for 1 minute.
  4. Add Flavor Components: Stir in Dijon, lemon juice, lemon zest, and 1/2 cup chicken broth or reserved pasta water, scraping browned bits from the pan.
  5. Creamy Sauce Formation: Add 1 cup heavy cream and half the parsley, simmer for 2 minutes until slightly thickened.
  6. Combine All: Return chicken to the skillet, add linguine and 1/2 cup parmesan, toss to combine, adding reserved pasta water if needed for desired consistency.
  7. Final Touches: Taste and adjust salt and pepper; garnish with remaining parsley and extra parmesan before serving.

Notes

For a lighter version, substitute half-and-half for heavy cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://easyumrecipes.com/irresistibly-easy-cowboy-butter-chicken-linguine-30-minutes/