Description
Craving the ultimate comfort food upgrade? This Creamy Cowboy Butter Chicken Linguine takes ordinary pasta night to new, delicious heights in under 40 minutes.
Ingredients
Scale
- 1 lb (450g) linguine pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup (115g) salted butter, divided
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1½ cups (360ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 teaspoons smoked paprika
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook linguine until al dente. Reserve 1 cup pasta water before draining.
- In a small bowl, mix 4 tablespoons softened butter with half the garlic, all herbs, red pepper flakes, lemon zest, salt, and pepper.
- Season chicken with salt, pepper, and smoked paprika. Cook in 2 tablespoons butter over medium-high heat until golden and cooked through, about 4-5 minutes. Remove to a plate.
- In the same skillet, add remaining butter and garlic. Sauté for 30 seconds until fragrant.
- Add heavy cream, lemon juice, and Dijon mustard. Simmer gently for 3-4 minutes until slightly thickened.
- Stir in the cowboy butter mixture until completely melted and incorporated.
- Gradually add Parmesan cheese while stirring continuously. Return chicken to the skillet and simmer 1-2 minutes.
- Add cooked linguine to the sauce, tossing thoroughly to coat. Add reserved pasta water if needed for desired consistency.
- Serve immediately with fresh herb garnish and extra Parmesan.