Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts, cut into 2 cm cubes
02 -
8 grams linguine pasta
→ Cooking Fats
03 -
1 tablespoon olive oil
04 -
1 tablespoon unsalted butter
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon smoked paprika
08 -
0.25 teaspoon cayenne pepper (optional)
09 -
Salt and freshly ground black pepper, to taste
→ Cowboy Butter Sauce
10 -
120 grams unsalted butter, softened
11 -
2 tablespoons fresh parsley, chopped
12 -
1 tablespoon freshly squeezed lemon juice
13 -
25 grams grated Parmesan cheese
14 -
60 millilitres chicken broth
15 -
60 millilitres heavy cream
16 -
1 tablespoon Dijon mustard
17 -
0.5 teaspoon crushed red pepper flakes (optional)
# Instructions:
01 -
Boil linguine in a large pot of salted water until al dente. Reserve 60 millilitres of pasta water, then drain.
02 -
Season chicken cubes with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add chicken and sauté until golden and fully cooked through. Transfer chicken to a plate and cover to keep warm.
03 -
In the same skillet, melt 120 grams unsalted butter over medium heat. Stir in chicken broth, heavy cream, Dijon mustard, crushed red pepper flakes, and half of the chopped parsley. Simmer and whisk until sauce slightly thickens.
04 -
Return cooked chicken and linguine to the skillet. Toss to evenly coat with the sauce, adding reserved pasta water gradually to achieve desired consistency.
05 -
Stir in Parmesan cheese and lemon juice. Garnish with additional parsley and Parmesan before serving warm.
# Notes:
01 -
Swap chicken with shrimp or tofu for alternative proteins. Add spinach or cherry tomatoes for extra colour and nutrition. Omit cayenne and red pepper flakes for a milder flavour profile.