Cowboy Butter Chicken Linguine
Ingredients:
12 oz linguine
2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp red pepper flakes
tsp cayenne pepper
cup heavy cream
cup grated Parmesan cheese
cup chopped fresh parsley
2 tbsp lemon juice
Salt and black pepper to taste
Directions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add the sliced chicken, season with salt and black pepper, and cook until golden brown and fully cooked, about 5-7 minutes per side. Remove and set aside.
In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant.
Stir in Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, and cayenne pepper. Cook for 1-2 minutes.
Reduce heat to low and pour in the heavy cream. Stir in Parmesan cheese until smooth and creamy.
Add the cooked chicken back into the skillet and toss to coat with the sauce.
Stir in lemon juice and chopped parsley. Add cooked linguine and toss until well coated.
Serve immediately with extra Parmesan and parsley for garnish.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 580 kcal Servings: 4 servings
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