Description
A quick and delicious meal that combines creamy pasta with savory chicken, perfect for busy weeknights.
Ingredients
- 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 according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5-7 minutes, until cooked through. Remove from skillet.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. 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 (or reserved pasta water). Simmer gently.
- Creamy Sauce Formation: Pour in heavy cream and half of the parsley. Cook for 2 minutes until sauce thickens.
- Combine All: Return chicken to the pan, add linguine and parmesan cheese. Toss to coat evenly.
- Final Touches: Adjust salt and pepper. Garnish with remaining parsley and extra parmesan. Serve immediately.
Notes
Best served warm with extra parsley and parmesan. Can pair with a side salad or steamed vegetables.