Ingredients

1 pound boneless, skinless chicken breasts

12 ounces linguine pasta

2 tablespoons olive oil

3 tablespoons unsalted 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

Step 1: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Reserve 1/2 cup of the pasta water before draining, then toss the pasta lightly with a bit of olive oil to prevent sticking. Set aside.

Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Cook the chicken for 5 to 7 minutes until browned and cooked through. Remove from the skillet and set aside.

Step 3: In the same skillet, melt 3 tablespoons of unsalted butter. Add the minced garlic, paprika, and red pepper flakes if using. Sauté for about 1 minute until the garlic is fragrant.

Step 4: Stir in Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth or reserved pasta water, scraping up any browned bits from the bottom of the skillet to add flavor.

Step 5: Add the heavy cream and half of the chopped parsley. Stir and let the sauce simmer for about 2 minutes until it begins to thicken.

Step 6: Return the cooked chicken to the skillet. Add the linguine and sprinkle grated parmesan cheese over everything. Toss well to coat the pasta and chicken evenly with the sauce.

Step 7: Taste and adjust seasoning with salt and black pepper as needed. Garnish with the remaining parsley and extra parmesan cheese, then serve immediately.

Tips & Variations

Use unsalted butter to better control the saltiness of the dish.

Add a pinch of smoked paprika for a deeper, smoky flavor.

Swap linguine for fettuccine or penne if you prefer a different pasta shape.

For a lighter version, substitute half the heavy cream with milk or Greek yogurt, but the sauce may be less rich.

If you like more heat, increase the red pepper flakes or add a dash of hot sauce.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and the best texture.

Is it okay to use regular salted butter instead of unsalted butter?

You can, but be mindful of the salt in other ingredients since salted butter can make the dish saltier. Adjust additional salt accordingly.

Dinner

Cowboy Butter Chicken Linguine Recipe

Introduction