Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
01 -
225g linguine pasta
02 -
2 tablespoons olive oil
03 -
450g boneless, skinless chicken breast, sliced
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
06 -
½ teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
120ml heavy cream
09 -
50g grated Parmesan cheese
10 -
½ teaspoon crushed red pepper flakes (optional for extra spice)
11 -
¼ cup chopped fresh basil or parsley for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
02 -
In a bowl, whisk together melted butter, garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, parsley, salt, and black pepper. Set aside for later use.
03 -
Heat olive oil in a large skillet over medium heat. Season the chicken slices with salt, black pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for 5-6 minutes, until golden brown and fully cooked. Remove from the pan and set aside.
04 -
In the same skillet, add the cowboy butter sauce and let it simmer for 1 minute. Pour in the heavy cream and stir until combined. Add the Parmesan cheese and mix until the sauce becomes smooth and creamy.
05 -
Return the cooked chicken to the pan, stirring to coat it in the sauce. Add the cooked linguine, tossing everything together until fully coated. If the sauce is too thick, add a bit of reserved pasta water to loosen it. Garnish with fresh basil or parsley and serve immediately.