Description
A delicious and easy dish that elevates comfort food with creamy chicken and a unique cowboy butter sauce, 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
- Boil the linguine according to the package directions in salted water, reserving 1/2 cup of pasta water before draining. Set the pasta aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the butter, then add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape browned bits from the bottom of the pan while simmering.
- Pour in heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat evenly, adjusting consistency with reserved pasta water as needed.
- Adjust salt and pepper to taste, garnish with remaining parsley and extra parmesan cheese before serving. Serve immediately.
Notes
For a lighter version, consider using half-and-half instead of heavy cream and feel free to add extra vegetables like spinach or bell peppers for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American