Cowboy Butter Chicken Linguine
Ingredients:
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper to taste
½ tsp crushed red pepper flakes (optional)
½ cup unsalted butter, softened
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
¼ cup grated Parmesan cheese
¼ cup chicken broth
¼ cup heavy cream
1 tbsp Dijon mustard
Instructions:
1. Boil the linguine in salted water until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
2. Season the cubed chicken with garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper.
3. In a skillet, heat olive oil and cook the seasoned chicken until golden and fully cooked. Remove from the skillet and set aside.
4. In the same skillet, melt the butter. Add garlic (if using fresh), chicken broth, heavy cream, Dijon mustard, and red pepper flakes. Let the sauce simmer and slightly thicken.
5. Return the cooked chicken and linguine to the skillet. Toss to coat everything evenly in the sauce.
6. Stir in Parmesan, chopped parsley, and lemon juice. If needed, adjust the sauce consistency with reserved pasta water.
