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
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Instructions
- Cook Pasta: Boil the linguine according to package directions in salted water. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape browned bits from the pan, simmer gently.
- Creamy Sauce Formation: Pour in heavy cream and half of the chopped parsley. Stir, cooking for an additional 2 minutes until the sauce lightly thickens.
- Combine All: Return the chicken to the pan, add cooked linguine and parmesan cheese. Toss everything together and adjust sauce consistency with reserved pasta water as needed.
- Final Touches: Taste and adjust salt and pepper. Garnish with remaining parsley and parmesan cheese before serving. Enjoy immediately.
Notes
- The sauce will tighten up when chilled; reheat gently with a splash of reserved pasta water. This recipe can be made with shrimp or other proteins as alternatives.