Description
A creamy, bold pasta dish featuring tender chicken and a rich cowboy butter sauce that delivers restaurant-style comfort at home.
Ingredients
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450 g (1 lb) chicken breast, sliced
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340 g (12 oz) linguine pasta
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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115 g (1/2 cup) unsalted butter
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4 cloves garlic, minced
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1 teaspoon red pepper flakes
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1 tablespoon Dijon-style mustard
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2 tablespoons fresh lemon juice
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240 ml (1 cup) heavy cream
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60 g (1/2 cup) grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
Instructions
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Cook linguine in salted water until al dente. Reserve 120 ml (1/2 cup) pasta water, drain, and set aside.
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Season chicken with salt, pepper, smoked paprika, and garlic powder. Cook in 1 tablespoon butter until golden and cooked through. Remove and set aside.
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Melt remaining butter in the same skillet. Add garlic and red pepper flakes, cooking briefly until fragrant.
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Stir in mustard and lemon juice, then slowly add heavy cream. Simmer gently until slightly thickened.
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Return chicken to the skillet, add linguine, and toss to coat. Stir in Parmesan until melted, adding pasta water as needed.
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Garnish with parsley and serve hot.
Notes
For best results, use freshly grated Parmesan and avoid boiling the sauce to maintain a smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes