Cowboy Butter Chicken Linguine with Zesty Flavor (Print version)

Juicy chicken and linguine tossed in a creamy cowboy butter sauce with garlic, lemon, Dijon, herbs, and a gentle kick of heat.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) linguine
02 - 1 1/4 lb (565 g) boneless skinless chicken breasts, cut into 1-inch pieces
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1 tablespoon olive oil

For the cowboy butter sauce

08 - 5 tablespoons (70 g) unsalted butter
09 - 5 garlic cloves, minced
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon lemon zest
12 - 2 tablespoons fresh lemon juice
13 - 1/2 teaspoon red pepper flakes, plus more to taste
14 - 1/4 teaspoon cayenne pepper, optional
15 - 3/4 cup (180 ml) heavy cream
16 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
17 - 1/3 cup (30 g) finely grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon chopped fresh chives

# Instructions:

01 - Boil the linguine in well-salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
02 - Toss the chicken pieces with 1/2 teaspoon salt, black pepper, smoked paprika, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning once or twice, until golden and cooked through. Transfer to a plate.
04 - Lower the heat to medium-low. Add the butter, garlic, Dijon, lemon zest, red pepper flakes, and cayenne if using. Cook for 45-60 seconds, stirring, until fragrant.
05 - Pour in the heavy cream and 1/2 cup reserved pasta water. Scrape up the browned bits from the skillet and simmer gently for 2-3 minutes.
06 - Add the linguine, chicken, Parmesan, parsley, chives, and lemon juice. Toss until the sauce coats the pasta, adding more pasta water a splash at a time if needed.
07 - Taste for salt, pepper, and lemon. Serve hot with extra parsley, chives, red pepper flakes, and lemon wedges if desired.

# Good to know:

01 - Best served immediately while the sauce is glossy.
02 - Reserve pasta water before draining. It is needed to loosen the sauce.
03 - Cook chicken to 165°F for safe eating.

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