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Cowboy Butter Chicken Linguine

A bold and creamy linguine pasta tossed with juicy chicken and cowboy butter flavors of garlic, lemon, Dijon, herbs, and spice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 oz linguine pasta
  • 2 chicken breasts sliced into strips
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 lemon juice and zest
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp smoked paprika
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Large pot
  • Skillet
  • Mixing spoon
  • Colander

Method
 

  1. Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
  2. Season chicken strips with salt, pepper, and smoked paprika. Sear in olive oil until golden and cooked through. Remove from skillet.
  3. In same skillet, melt butter. Add garlic, Dijon, lemon juice, zest, and red pepper flakes.
  4. Pour in chicken broth and simmer. Lower heat, add cream, and whisk until smooth. Stir in Parmesan.
  5. Return chicken and linguine to skillet. Toss to coat, adding pasta water if needed.
  6. Sprinkle with parsley and chives. Adjust seasoning and serve warm.

Notes

For extra heat, add cayenne or chili oil drizzle before serving.