Cowboy Butter Chicken Linguine
Main Dish • Chicken, Pasta
Ingredients
- 12 oz linguine pasta
- 1 lb chicken thighs or breasts, cut into strips
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Directions
- Boil linguine in salted water according to package instructions. Drain and set aside.
- Season chicken strips with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in Dijon mustard, lemon juice, paprika, cayenne pepper, thyme, and parsley. Cook for 2 minutes.
- Return chicken to the skillet, add cooked linguine, and toss to coat with the sauce.
- Taste and adjust salt and pepper if needed.
- Serve hot, garnished with extra parsley.
Notes
- For a lighter version, use half the amount of butter and replace with chicken broth.
- Add a sprinkle of Parmesan cheese on top if desired.