Cowboy Butter Chicken Linguine

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

12 oz linguine

2 boneless, skinless chicken breasts (cut into bite-sized pieces)

2 tbsp olive oil

Salt & black pepper to taste

For the Cowboy Butter Sauce:

4 tbsp unsalted butter

4 cloves garlic, minced

1 tbsp Dijon mustard

1/2 tsp paprika

1/2 tsp red pepper flakes (adjust to taste)

1 tsp lemon juice

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Wskazówki

Cook the Pasta: Boil linguine in salted water according to package instructions. Drain and set aside, reserving ½ cup of pasta water.

Cook the Chicken: Heat olive oil in a large pan over medium heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through. Remove from the pan and set aside.

Make the Cowboy Butter Sauce: In the same pan, melt butter and add minced garlic. Sauté until fragrant. Stir in Dijon mustard, paprika, red pepper flakes, and lemon juice.

Create the Creamy Base: Pour in the heavy cream, stirring well to combine. Gradually add Parmesan cheese, stirring until melted and smooth.

Combine Everything: Return the cooked chicken to the pan, then add the drained linguine. Toss everything together, adding reserved pasta water as needed to achieve a silky consistency.

Garnish & Serve: Sprinkle with fresh parsley and serve immediately.