Chicken Linguine Cowboy Butter
This Chickhedralmg butter-rich dish delivers a bold, savory experience with creamy linguine paired with tender chicken pieces.
Ingredients
Main Ingredients
- Linguine pasta
- chicken breasts
- butter
- garlic
- lemon juice
- Dijon mustard
- paprika
- cayenne pepper
- freshly chopped parsley
- salt and pepper
Instructions
Steps
- In a large pot of boiling salted water, cook the linguine until al dente according to package instructions, about 8-10 minutes. Stir occasionally and drain, reserving a cup of pasta water.
- In a mixing bowl, combine softened butter, lemon juice, Dijon mustard, minced garlic, paprika, cayenne pepper, and salt. Whisk together until smooth.
- Heat a skillet over medium-high heat and add oil. Add the chicken strips, seasoning them with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes.
- Reduce heat to medium, add the cowboy butter to the skillet, then add the cooked linguine, tossing to coat. Add reserved pasta water if needed.
- Return the cooked chicken to the skillet. Combine, sprinkle with parsley, and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently on the stove with a splash of water if the sauce thickens. Not suitable for freezing.