Description
This creamy linguine dish combines tender chicken with a zesty ‘cowboy butter’ sauce—rich, buttery, and flavorful with garlic, herbs, and a touch of spice.
Ingredients
- 8 oz linguine
- 2 chicken breasts (about 1 lb), sliced into strips
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ½ cup heavy cream
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente; reserve ½ cup pasta water, then drain.
- Season chicken strips with salt, pepper, and paprika.
- In a large skillet over medium‑high heat, warm olive oil. Cook chicken until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
- Reduce heat to medium. Add butter to the pan; once melted, stir in garlic and chili flakes. Cook until fragrant, about 1 minute.
- Pour in heavy cream, lemon juice, parsley, chives, and Parmesan. Stir until cheese melts and sauce thickens slightly, about 2–3 minutes.
- Return chicken to the sauce. Add cooked linguine and toss to combine, adding reserved pasta water a splash at a time until desired sauciness is reached.
- Taste and adjust seasoning. Serve hot, garnished with extra parsley or Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add asparagus or cherry tomatoes for extra veggies.
- Chipotle powder can replace chili flakes for smoky heat.
- Make it ahead: sauce and chicken can be prepared a day ahead; reheat gently and toss with freshly cooked pasta.