Cowboy Butter Chicken Linguine

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

2 boneless, skinless chicken breasts, cut into bite-sized cubes

8 oz linguine pasta

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional for heat)

Salt and black pepper to taste

½ teaspoon crushed red pepper flakes (optional)

½ cup unsalted butter, softened

2 tablespoons fresh parsley, chopped

1 tablespoon fresh lemon juice

¼ cup Parmesan cheese, freshly grated

¼ cup chicken broth

¼ cup heavy cream

1 tablespoon Dijon mustard

步驟

Cook the pasta perfectly

Bring a large pot of salted water to a rolling boil and cook your linguine until al dente according to package directions. Before draining, reserve ¼ cup of that starchy pasta water - it's liquid gold for making the sauce silky smooth!

Season and cook the chicken

Season your cubed chicken generously with garlic powder, onion powder, smoked paprika, cayenne (if you like heat), salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until it's golden brown and fully cooked through. Set aside and keep warm.

Create the cowboy butter sauce

In the same skillet, melt the butter and add chicken broth, heavy cream, Dijon mustard, and red pepper flakes if you're using them. Let this amazing mixture simmer and thicken for about 2-3 minutes, stirring constantly.

Bring it all together

Add your cooked chicken and drained pasta to the creamy sauce, tossing everything together until beautifully coated. Stir in the Parmesan cheese, fresh parsley, and lemon juice. If the sauce seems too thick, add a splash of that reserved pasta water to get the perfect consistency.

Serve this cowboy masterpiece

Transfer to serving plates and garnish with additional fresh parsley and grated Parmesan cheese. Serve immediately while the sauce is creamy and the pasta is hot - this is comfort food at its finest!

營養

• 卡路里: 565