Description
A rich and flavorful pasta dish with tender chicken, creamy cowboy butter sauce, and herbs. Perfect for weeknights or entertaining.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz linguine pasta
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add chicken, season with salt, pepper, and paprika, then cook until golden and cooked through, 6–8 minutes. Remove and set aside.
- In the same skillet, melt remaining butter. Stir in garlic, Dijon, lemon juice, paprika, and red pepper flakes, cooking until fragrant, 1–2 minutes.
- Return chicken to the pan, then add drained pasta. Toss with sauce, adding reserved pasta water as needed until creamy.
- Stir in Parmesan and parsley, toss well, and serve immediately.
Notes
Garnish with extra Parmesan and parsley before serving. Pairs well with a green salad and garlic bread. Store leftovers in the fridge for up to 3 days; reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American