Cowboy Butter Chicken Linguine (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, cut into cubes
02 -
225 grams linguine pasta
03 -
15 millilitres olive oil
04 -
15 grams butter
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon smoked paprika
08 -
0.25 teaspoon cayenne pepper, optional
09 -
Salt and black pepper, to taste
10 -
0.5 teaspoon crushed red pepper flakes, optional
→ Sauce Ingredients
11 -
115 grams unsalted butter, softened
12 -
2 tablespoons fresh parsley, finely chopped
13 -
1 tablespoon fresh lemon juice
14 -
25 grams grated Parmesan cheese
15 -
60 millilitres chicken broth
16 -
60 millilitres heavy cream
17 -
1 tablespoon Dijon mustard
# Step-by-Step Directions:
01 -
Boil linguine in generously salted water until al dente according to package instructions. Reserve 60 millilitres of cooking water, then drain.
02 -
Season cubed chicken with garlic powder, onion powder, smoked paprika, cayenne pepper if using, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, add the chicken, and sauté until golden and fully cooked through. Remove and set aside.
03 -
Add butter to the same skillet and melt over medium heat. Stir in garlic powder, chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes if using. Cook, stirring, until the sauce thickens slightly.
04 -
Return chicken to the skillet along with the cooked linguine. Toss everything to coat evenly in the sauce. Add grated Parmesan, fresh parsley, and lemon juice. Adjust the sauce consistency by stirring in reserved pasta water as needed.
05 -
Garnish with additional parsley and Parmesan before serving. Enjoy warm.
# Helpful Notes:
01 -
Shrimp or tofu can be substituted for chicken to vary the protein.
02 -
Incorporate vegetables such as spinach or cherry tomatoes for added nutrition and flavour.
03 -
To reduce spiciness, omit cayenne pepper and red pepper flakes.