Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp butter
02 -
1 tbsp olive oil
03 -
8 oz linguine pasta
04 -
2 boneless, skinless chicken breasts, cut into cubes
→ Seasonings
05 -
½ tsp crushed red pepper flakes (if you want extra heat)
06 -
Salt and pepper as you like
07 -
¼ tsp cayenne pepper (optional)
08 -
½ tsp smoked paprika
09 -
1 tsp onion powder
10 -
1 tsp garlic powder
→ Sauce Ingredients
11 -
1 tbsp Dijon mustard
12 -
¼ cup heavy cream
13 -
¼ cup chicken broth
14 -
¼ cup grated Parmesan cheese
15 -
1 tbsp lemon juice
16 -
2 tbsp chopped fresh parsley
17 -
½ cup unsalted butter, softened
# Instructions:
01 -
Top your meal with a bit more parsley and sprinkle some extra Parmesan. Enjoy while it's still hot.
02 -
Toss chicken and noodles into the pan with that sauce. Mix so everything gets covered. Add parsley, Parmesan, and lemon juice at the end. If the sauce's too thick, splash in a little saved pasta water.
03 -
In that same pan, melt the butter. Toss in chicken broth, Dijon mustard, red pepper flakes, the garlic, and pour in the cream. Let it bubble until it thickens up a bit.
04 -
Sprinkle the chicken pieces with paprika, cayenne, onion powder, garlic powder, salt, and pepper. Cook them in olive oil until they're browned and cooked through. Move them out of the pan for now.
05 -
Get your noodles going in lots of salty water and stop cooking just before they're totally soft. Save about a quarter-cup of that water, then drain the rest.
# Notes:
01 -
Swap in shrimp or tofu if you don't feel like using chicken
02 -
Mix in things like baby spinach or cherry tomatoes for a healthy boost
03 -
Skip the hot spices if you're not into spicy food