Description
A creamy, zesty pasta dish featuring tender chicken in a rich cowboy butter sauce, tossed with linguine for a bold and comforting meal.
Ingredients
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season the chicken pieces with salt, pepper, smoked paprika, and cayenne pepper (if using).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in lemon zest, lemon juice, Dijon mustard, red pepper flakes, parsley, and chives.
- Add the cooked chicken back to the skillet and toss in the cowboy butter sauce.
- Add the cooked linguine and Parmesan cheese to the skillet. Toss well to coat, adding reserved pasta water a little at a time until desired sauce consistency is reached.
- Serve warm, garnished with extra parsley, chives, and Parmesan if desired.
Notes
- Adjust spice level by reducing or increasing cayenne pepper and red pepper flakes.
- For extra creaminess, stir in 1/4 cup heavy cream before adding pasta.
- This dish pairs well with garlic bread and a fresh green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
