Ingredients
Scale
Gather these pantry staples and fresh ingredients, and you’ll be on your way to creating something truly scrumptious:
- 12 oz linguine
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of half a lemon
Feel free to substitute heavy cream with half-and-half for a lighter version, or swap out chicken for shrimp if you’re feeling a little fancy.
Instructions
- Start by cooking the linguine according to the package instructions. Once al dente, drain and set aside, reserving a cup of the pasta water.
- In a large skillet over medium heat, add the olive oil. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the Dijon mustard, smoked paprika, and red pepper flakes, cooking for another minute to let the spices bloom.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor. Let it simmer for about 3 minutes.
- Lower the heat and stir in the heavy cream, mixing until the sauce is well combined and creamy.
- Return the cooked chicken to the skillet, along with the cooked linguine. Toss everything together, adding reserved pasta water if needed to reach your desired sauce consistency.
- Finish with a squeeze of lemon juice and garnish with fresh parsley. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Cowboy Butter Chicken Linguine, recipe, cooking, food
