Description
A quick and delicious chicken pasta dish cooked in a buttery garlic sauce, ready in just 30 minutes.
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
- Cook Pasta: Boil the linguine according to the package directions in salted water. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook for 5-7 minutes until browned and cooked through, then remove and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes; sauté until fragrant.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom.
- Creamy Sauce Formation: Pour in heavy cream and half of the chopped parsley, cooking until sauce thickens slightly.
- Combine All: Return chicken to the pan, add cooked linguine and parmesan cheese, mixing gently to coat.
- Final Touches: Adjust seasoning with salt and pepper, garnish with remaining parsley and extra parmesan. Serve immediately.
Notes
Serve hot, garnished with extra parmesan and parsley. A green salad or steamed vegetables pair well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg