Description
A bold and creamy pasta dish that combines seared chicken with a savory cowboy butter sauce, tossed over linguine for the ultimate comforting dinner. This quick yet luxurious recipe is perfect for weeknights or to impress guests with minimal effort.
Ingredients
2 boneless, skinless chicken breasts
8 oz linguine pasta
2 tbsp olive oil
4 tbsp unsalted butter
3 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp red pepper flakes (adjust to taste)
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
- Season the Chicken: Sprinkle chicken breasts with salt, pepper, and smoked paprika.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Set aside to rest.
- Boil the Pasta: Cook linguine in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Combine into a smooth sauce.
- Slice the Chicken: Cut the rested chicken into thin slices or bite-sized pieces.
- Toss Everything Together: Add drained linguine to the sauce. Toss to coat. Add a splash of pasta water if needed. Return sliced chicken to skillet and toss gently to combine.
- Garnish and Serve: Sprinkle fresh parsley on top and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner