Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Boil the linguine according to package directions in salted water, reserving 1/2 cup of pasta water before draining.
- Heat olive oil in a skillet and cook seasoned chicken for 5-7 minutes until browned and cooked through; remove and set aside.
- Melt butter in the same skillet, add garlic, paprika, and red pepper flakes, and sauté for about 1 minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved water), scraping the bottom of the pan.
- Pour in heavy cream and half of the parsley, stirring for an additional 2 minutes until the sauce thickens.
- Return chicken to the skillet, add linguine and parmesan, and toss to coat, adjusting sauce consistency with reserved pasta water as needed.
- Season with salt and pepper, garnish with remaining parsley and parmesan, then serve immediately.
Notes
Best served hot with extra parmesan and parsley on top. Pairs well with a green salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: cowboy butter chicken, linguine, quick dinner, creamy sauce, weeknight meal