Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts, cubed
02 -
225 g linguine pasta
03 -
15 ml olive oil
04 -
15 g butter
→ Seasonings
05 -
5 g garlic powder
06 -
5 g onion powder
07 -
2 g smoked paprika
08 -
0.5 g cayenne pepper (optional)
09 -
Salt and black pepper, to taste
10 -
1 g crushed red pepper flakes (optional)
→ Sauce
11 -
115 g unsalted butter, softened
12 -
8 g fresh parsley, chopped
13 -
15 ml lemon juice
14 -
25 g grated Parmesan cheese
15 -
60 ml chicken broth
16 -
60 ml heavy cream
17 -
15 ml Dijon mustard
# Instructions:
01 -
Bring a pot of salted water to a boil and cook linguine until al dente. Reserve 60 ml of pasta water, then drain.
02 -
Season cubed chicken with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through. Remove from the pan and set aside.
03 -
In the same skillet, melt butter over medium heat. Add chicken broth, heavy cream, Dijon mustard, and optional red pepper flakes. Stir and simmer until slightly thickened.
04 -
Return cooked chicken and drained linguine to the skillet with the sauce. Toss to evenly coat. Stir in Parmesan, chopped parsley, and lemon juice. If needed, adjust the sauce consistency with reserved pasta water.
05 -
Plate the linguine and garnish with additional parsley and Parmesan cheese. Serve immediately while warm.
# Notes:
01 -
For enhanced flavour and a silky sauce, finish tossing the pasta over low heat while gradually adding reserved pasta water until the desired consistency is achieved.