Cowboy Butter Chicken Linguine (Print View)

Tender chicken and linguine in a buttery, garlicky sauce with Dijon, lemon, and Parmesan, finished with parsley.

# Components:

→ Pasta

01 - 12 ounces linguine pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts

→ Seasonings

03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon red pepper flakes
05 - Salt, to taste
06 - Black pepper, to taste

→ Sauce

07 - 2 tablespoons olive oil
08 - 2 tablespoons unsalted butter
09 - 4 cloves garlic, minced
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon freshly squeezed lemon juice
12 - 0.5 cup chicken broth
13 - 0.5 cup heavy cream
14 - 0.5 cup grated Parmesan cheese

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 0.5 cup of pasta cooking water, then drain pasta and set aside.
02 - Pat chicken breasts dry and season both sides with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side, until fully cooked. Remove chicken to a plate and let rest before slicing into bite-sized strips.
03 - Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until aromatic. Stir in Dijon mustard, lemon juice, and chicken broth, scraping up any browned bits at the bottom. Simmer for 2 to 3 minutes for flavors to meld.
04 - Pour heavy cream into the skillet and stir thoroughly. Allow sauce to simmer for 2 minutes until it begins to thicken. Add grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth. Add a splash of reserved pasta water to achieve desired consistency, if necessary.
05 - Return sliced chicken to the skillet, followed by the drained linguine. Toss everything together to ensure the pasta is evenly coated in sauce. Cook for 1 to 2 minutes to finish melding flavors.
06 - Remove skillet from heat. Sprinkle chopped fresh parsley over the pasta and serve immediately, topping with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Uses just one skillet and one pot for fuss free cleanup
  • Ready to eat in around thirty minutes so it works for busy evenings
  • Delivers layers of flavor from smoked paprika, garlic, and bright lemon
  • Satisfies those creamy pasta cravings without being too heavy
02 -
  • High in comforting protein and satisfying carbs for a full meal
  • Sauce can be made ahead so dinner comes together faster
  • Perfect to adjust heat and richness to your taste
03 -
  • Start the sauce right in the pan used for browning chicken to get every bit of caramelized fond into your dish
  • Do not rush melting Parmesan into the sauce Stir slowly so it fully incorporates and never becomes gritty
  • Always taste and adjust the salt pepper and acid just before serving Fresh lemon brightens up every plate

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