Description
A delectable combination of tender chicken, creamy sauce, and perfectly cooked linguine, ready in just 30 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons 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
- Cook Pasta: Boil the linguine in salted water according to package directions, reserving ½ cup of pasta water before draining.
- Cook Chicken: In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper and cook for 5-7 minutes until browned and fully cooked. Remove and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt butter, then add minced garlic, paprika, and red pepper flakes. Sauté for 1 minute.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Scrape browned bits from the pan.
- Creamy Sauce Formation: Add heavy cream and half of the parsley, stirring until the sauce lightly thickens.
- Combine All: Return chicken and linguine to the skillet and mix with parmesan cheese, adding reserved pasta water to adjust consistency if needed.
- Final Touches: Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan, then serve immediately.
Notes
For variations, substitute chicken with shrimp or grilled vegetables. Add more red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg