Description
This Cowboy Butter Chicken Linguine is a flavorful and creamy pasta dish featuring tender smoked paprika-seasoned chicken breasts sautéed in butter and garlic, tossed with linguine and a rich Dijon mustard-lemon sauce. Finished with Parmesan cheese and fresh parsley, this dish balances creamy, tangy, and mildly spicy notes, perfect for a comforting weeknight dinner.
Ingredients
Units
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For the Chicken:
- 2 boneless, skinless chicken breasts, sliced thin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Pasta and Sauce:
- 8 oz linguine
- 4 tbsp butter
- 4 cloves garlic, finely minced
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup heavy cream (optional)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Red pepper flakes (optional, for garnish)
- 1 cup reserved pasta water
Instructions
- Season the Chicken: In a bowl, season the thinly sliced chicken breasts evenly with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper. This layering of spices adds depth and a gentle heat to the chicken.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook until golden brown and fully cooked through, about 5 to 6 minutes per side. Remove chicken from the skillet and set aside to keep warm.
- Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water to adjust the sauce’s consistency later.
- Prepare the Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute. Next, whisk in Dijon mustard and freshly squeezed lemon juice. Slowly stir in the heavy cream if using, and let the mixture simmer gently until it thickens slightly.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss well to coat in the sauce. Stir in the freshly grated Parmesan cheese for richness. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is achieved.
- Combine with Chicken: Return the cooked chicken to the skillet with the linguine and sauce. Toss everything together gently so the flavors meld harmoniously throughout the dish.
- Garnish and Serve: Sprinkle chopped fresh parsley and additional red pepper flakes on top for color and a touch of heat. Serve with a wedge of lemon on the side to add brightness, enhancing the buttery sauce.
Notes
- For a dairy-free alternative, substitute vegan butter and coconut cream, and replace Parmesan cheese with nutritional yeast.
- To reduce spice, use sweet paprika instead of smoked paprika and omit red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of cream or water to maintain creamy texture.
- For variety, swap chicken for shrimp or firm tofu to change up the protein component.
Nutrition
- Serving Size: 300g
- Calories: 580
- Sugar: 3g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
