Cowboy Butter Chicken Linguine
This rich and creamy Cowboy Butter Chicken Linguine blends garlic, Dijon, and a hint of spice into a luscious pasta sauce that clings beautifully to linguine and tender chicken. A quick, indulgent pressure cooker dinner!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz Linguine good quality
- 2 Boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoon Olive oil
- Salt & black pepper to taste
- 4 tablespoon Unsalted butter
- 4 cloves Garlic minced
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes adjust to taste
- 1 teaspoon Lemon juice
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley chopped, for garnish
Instructions
Instructions
- Cook the linguine in salted water according to the package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and no longer pink inside, about 8-10 minutes. Set aside.
- In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in Dijon mustard, paprika, and red pepper flakes. Cook for 1-2 minutes.
- Pour in lemon juice and heavy cream. Stir well to combine.
- Add Parmesan cheese gradually, stirring until melted and smooth.
- Return chicken and drained linguine to pan. Toss together until well combined and hot. Garnish with parsley and serve immediately.
Notes
Top with extra Parmesan or a touch of lemon zest for brightness. For extra heat, add more red pepper flakes.