Description
A bold and buttery pasta dish featuring tender chicken and linguine tossed in a garlicky cowboy butter sauce with lemon, herbs, and a hint of heat. This flavorful dinner comes together in just 30 minutes.
Ingredients
- 12 oz linguine pasta
- 1 1/2 lbs boneless skinless chicken breasts, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season sliced chicken with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked. Remove and set aside.
- Reduce heat to medium and melt butter in the same skillet.
- Add garlic and red pepper flakes. Cook briefly until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, thyme, and parsley. Simmer for 1–2 minutes.
- Return chicken to the skillet and toss in the butter sauce.
- Add drained linguine and toss to coat. Add reserved pasta water as needed to loosen sauce.
- Sprinkle with Parmesan if desired and serve warm.
Notes
- Add sautéed mushrooms or spinach for extra vegetables.
- Stir in a splash of cream for a richer sauce.
- Adjust red pepper flakes to control spice level.
- Reheat gently with a splash of broth or water to keep sauce smooth.
- Chicken thighs can be used for extra juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 135 mg
