Description
A bold and comforting pasta dish with juicy chicken, tender linguine, and a rich cowboy butter sauce made with garlic, lemon, Dijon mustard, and warm spices.
Ingredients
- 12 ounces linguine pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 3/4 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Cook the linguine in salted water until al dente, reserve pasta water, drain, and set aside.
- Season the chicken with salt, black pepper, and paprika.
- Cook the chicken in a large skillet until golden and cooked through, then remove and set aside.
- Melt the butter in the same skillet and cook the garlic until fragrant.
- Stir in Dijon mustard, lemon juice, red pepper flakes, parsley, and thyme.
- Pour in the chicken broth and simmer briefly to reduce.
- Stir in the heavy cream and simmer gently until slightly thickened.
- Return the chicken to the skillet and add the cooked linguine.
- Toss to coat evenly, adding pasta water as needed.
- Taste, adjust seasoning, and serve hot.
Notes
Keep the heat gentle once the cream is added to prevent separation and add pasta water gradually to control sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American