Cowboy Butter Chicken Linguine

• servings: Servings: 6 | Calories:
• total time: 1 hour 20 minutes

Ingredients

12 oz linguine

1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-size pieces

2 tbsp olive oil

4 tbsp butter

4 cloves garlic, minced

1 tsp paprika

1 tsp onion powder

1/2 tsp crushed red pepper flakes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1 tbsp Dijon mustard

1 tbsp lemon juice

1/2 cup chicken broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh parsley

Directions

Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Reserve 1/2 cup pasta water, then drain.

While the pasta cooks, season the chicken with paprika, onion powder, Italian seasoning, salt, pepper, and red pepper flakes.

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

In the same skillet, melt the butter over medium heat. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the Dijon mustard, lemon juice, chicken broth, and heavy cream. Stir well and let it simmer for 2 to 3 minutes.

Stir in the Parmesan cheese until the sauce is smooth. Add a splash of reserved pasta water if needed to loosen the sauce.

Return the chicken to the skillet, then add the cooked linguine. Toss everything together until well coated.

Sprinkle with parsley and serve warm. Leftovers keep well in the fridge for up to 3 days.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes