Cowboy Butter Chicken Linguine

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Tender chicken and silky linguine tossed in a rich cowboy butter sauce with garlic, lemon, and herbs for a flavor-packed pasta.

8 oz linguine pasta

1 lb boneless, skinless chicken breasts, sliced into strips

2 tbsp olive oil

4 tbsp unsalted butter

4 cloves garlic, minced

1 tsp smoked paprika

1 tsp red pepper flakes (adjust to taste)

1 tbsp Dijon mustard

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

Juice and zest of 1 lemon

1/4 cup chicken broth

1/2 cup heavy cream

Salt and black pepper, to taste

Grated Parmesan, for serving

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Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

Season chicken with salt, pepper, and smoked paprika.

Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, 5–6 minutes. Remove and set aside.

In the same skillet, melt butter. Add garlic, red pepper flakes, and Dijon mustard; sauté 1 minute.

Stir in parsley, chives, lemon juice, and zest. Add chicken broth and heavy cream, simmering for 2–3 minutes.

Return chicken to skillet, tossing to coat in sauce.

Add linguine and reserved pasta water as needed to loosen sauce. Toss until coated.

Serve with grated Parmesan and extra herbs.

For extra richness, add more butter or cream.

Use rotisserie chicken for a quick version.

Adjust spice level by altering red pepper flakes.

Serve with garlic bread or salad for a complete meal.

Find it online: https://allrecipesmade.com/cowboy-butter-chicken-linguine/